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Soba Bibimbap

 
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Soba Bibimbap Soba Bibimbap Soba Bibimbap Soba Bibimbap

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

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

For the carrots:
¼ teaspoon vegetable oil
divided
1 each carrots
peeled and cut into matchsticks
½ teaspoon soy sauce, tamari
¼ teaspoon sesame oil
divided
½ teaspoon sesame seeds
divided
For the red bell pepper:
½ teaspoon vegetable oil
1 clove garlic
or as needed, minced
½ each sweet red bell peppers
thinly sliced
¼ teaspoon soy sauce, tamari
¼ teaspoon sesame oil
1 ¼ teaspoons sesame seeds
For the bok choy:
3 small bok choy
separated, well washed
*
¼ teaspoon vegetable oil
½ teaspoon soy sauce, tamari
2 cloves garlic
or to taste, minced
¼ teaspoon sesame oil
½ teaspoons sesame seeds
For the mushrooms:
4 each mushrooms, shiitake
fresh or if using dried, boil in boiling water for 5 minutes, then sit in the water for another 10 minutes
*
1 teaspoon vegetable oil
1 teaspoon soy sauce, tamari
¼ teaspoon sesame oil
½ teaspoon sesame seeds
1 each scallions, spring or green onions
thinly sliced
For the smoked tofu:
½ teaspoon vegetable oil
2 each tofu
smoked, 2 ounces, sliced
*
½ teaspoon soy sauce, tamari
½ teaspoon sesame oil
½ teaspoon sesame seeds
To serve:
4 ounces soba noodles
cooked, 2 ounces per serving
*
1 x chili sauce
Korean chili sauce, 1 to 2 tablespoons per serving or as needed
*
1 x ketchup
as needed, 1/2 to 1 tablespoon per serving or as needed
*
1 x napa kimchee
or any kind kimchee, optional
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 14672% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 438mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 123% Vitamin C 74%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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