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!
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.
Nutrition Facts
Serving Size 100g (3.5 oz)
