My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
fresh or if using dried, boil in boiling water for 5 minutes, then sit in the water for another 10 minutes *
Directions
To cook the carrots:
Heat ½ teaspoon vegetable oil in a nonstick skillet over medium high heat.
Add the carrots, and cook for about 3 minutes until tender.
Stir in ½ teaspoon soy sauce, ½ teaspoon sesame oil and sesame seeds until well mixed.
Transfer onto a small plate and set aside.
To cook the red bell peppers:
Heat ½ teaspoon vegetable oil and garlic in the nonstick skillet over medium high heat.
Add the bell pepper, and cook for about 3 minutes until tender.
Stir in ½ teaspoon soy sauce, ¼ teaspoon sesame oil and sesame seeds until well mixed.
Transfer onto a small plate and set aside.
To cook the bok choy:
Heat vegetable oil over medium heat.
Stir in bok choy and cook for 1 minutes.
Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
To cook the mushrooms:
Thinly slice the fresh mushrooms or re-dehydrated mushrooms, and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes. Set aside.
To prepare the smoked tofu:
Heat vegetable oil over medium heat.
Stir in smoked tofu strips and cook for 2 minutes.
Stir in the seasoning ingredients until well combined. Transfer to a small plate, and set aside.
To serve:
Place cooked soba noodles in the individual serving bowls.
Arrange each cooked vegetable on top.
Place about 1 tablespoon sauce or to taste in the center.
Mix well with a spoon or chopsticks and serve with kimchee if desired.
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