Bibimbap recipe: taste the flavors of Korean cuisine
Welcome, food enthusiasts! Today, I am thrilled to present a recipe that will take your taste buds on a captivating journey. Our recipe, Bibimbap (Korean Vegetarian Noodles), is a dish that combines healthy vegetables, savory sauces, and delicate flavors for a dish that is both nutritious and scrumptious.
As a passionate foodie and professional vegan chef, I am confident in saying that this dish is one of my all-time favorites. Bibimbap originated from Korea and has since gained global popularity for its fresh ingredients, colorful presentation, and bold flavors. This dish features mixed rice, seasoned vegetables (namul), flavorful sauces like gochujang, miso, and corn syrup.
Intriguingly, bibimbap translates to “mixed rice,” which is made by combining rice with different vegetables or meat dishes. The recipe we’ll feature today is the vegetarian version made with tofu instead of meat-healthy yet equally nutrients packed. Regardless if you are vegetarian or not, we promise that our bibimbap recipe will delight your taste buds.
There’s no better time to try this deliciously satisfying and effortless Korean rice bowl than now! So let’s get cooking!
Why You’ll Love This Recipe
If you are a fan of Korean cuisine or are simply looking for a delicious vegetarian meal to add to your recipe collection, this bibimbap recipe is the perfect dish for you. Not only is this dish flavorful and filling, but it also contains a variety of nutritious ingredients that will leave you feeling satisfied and energized.
One reason you will love this recipe is its versatility. You can mix and match the vegetables and protein sources to suit your taste and dietary preferences. Whether you prefer tofu or mushrooms as your protein source, or if you want to add more veggies like squash, zucchini, or carrots to your rice bowl, this recipe is easily customizable to your liking.
In addition, this recipe is incredibly easy to make and can be prepared in under 30 minutes. With just a few simple ingredients found at any grocery store, anyone can whip up the perfect Korean rice bowl in no time. It’s an excellent option for a quick lunch or dinner during busy weekdays.
But what truly makes this bibimbap recipe stand out is its bold flavors. The combination of savory rice, spicy gochujang sauce, fresh vegetables, and sesame seeds creates a mouthwatering umami explosion that will keep you coming back for more. Plus, it’s an opportunity to try new foods and flavors from other cultures.
In summary, whether you are a seasoned Korean food enthusiast or just starting to explore the world of Asian cuisine, this bibimbap recipe will not disappoint. Its customizable ingredients, quick preparation time, and bold flavors make it an excellent addition to any vegetarian meal plan. So go ahead and give it a try – your taste buds will thank you!
Ingredient List
Here’s a list of ingredients you’ll need for this mesmerizing vegan bibimbap recipe. Remember to adjust the ingredient amounts according to your taste preferences.
For the Bibimbap Bowl:
- 1 1/2 cups of Sushi Rice [short-grain]
- 12 oz of Firm Tofu
- 2 Tbsp of Canola Oil (or any other neutral oil)
- 1 cup of Mung Bean Sprouts
- 1 small Carrot, julienned
- 1/2 small Zucchini, julienned
- 1/2 small Squash, julienned
- 1/4 Daikon Radish, julienned
- 4 Shiitake Mushrooms, sliced and pan-fried
- Optional: 1 Egg per serving, fried
For Vegetable Namul:
- 2 Scallions, sliced thinly on a diagonal bias
- A handful of green leaf lettuce or chicory lettuce leaves
- Sesame seeds for garnish
For Gochujang Sauce:
- 2 Garlic cloves, minced
- 1 tsp of Fresh Ginger, grated finely
- 2 Tbsp of Gochujang (Korean chili paste)
- 2 Tbsp of Rice Vinegar
- 2 tsp of Corn Syrup (or agave nectar)
- Optional: add a spoonful of Miso for extra umami flavor
Get ready for a bowl full of colors and flavors that will transport your taste buds straight to Korea!
The Recipe How-To
Now that we’ve got all of our ingredients prepared, it’s finally time to start cooking this delicious Vegan Korean Bibimbap recipe!
Step 1: Cook the Rice
Start with cooking the sushi rice according to package instructions, and set it aside.
Step 2: Make the Vegetables Namul
While the rice is cooking, let’s prepare the vegetables. Start by peeling and julienning 1 medium-sized daikon radish, shredding 1 carrot, thinly slicing 1 small squash and 1 small zucchini, mincing 2 cloves of garlic, grating about 1 tsp of fresh ginger, and cutting 1 small bunch of scallions into thin slices.
In a frying pan, heat about 2 tablespoons of canola oil over medium heat, and add all the vegetables in there except for the scallions. Keep stirring until they are softened but still have some crunch to them.
Remove from heat, season lightly with salt, then toss in half of the sliced scallions, give it a quick mix and set them aside.
Step 3: Pan Fry Tofu
Next, let’s work on the tofu. Cut up about 8 oz firm tofu into cubes, then heat up a non-stick pan with about 1 tablespoon of canola oil over medium-high heat.
Carefully place the tofu cubes into the pan and season generously with salt. Allow each side to fry for about a minute until they’re golden brown on both sides.
Once done, remove from heat and set aside to cool down.
Step 4: Make Gochujang Sauce
In a separate bowl, mix together 2 tablespoons of gochujang korean red pepper paste (can be found at most Asian grocery stores), 1 clove of minced garlic, 1 tsp grated fresh ginger, ¼ cup soy sauce or tamari sauce for gluten-free option , and rice vinegar. Whisk all ingredients together until smooth.
Step 5: Assemble Your Bibimbap
Finally, it’s time for our bibimbap bowls! In each shallow bowl or plate, add a generous amount of cooked short-grain rice as your base (about one cup).
Arrange the pan-fried tofu on top of your bed of rice, followed by your vegetables namul around it. Top everything off with some freshly blanched mung bean sproutsand sprinkle some toasted sesame seeds on top.
Pour some gochujang sauce dedicatedly on top or feel free to serve it on the side as per your preference
Bibimbap is truly a fantastic Korean dish loved by vegetarians and vegans alike. And once you learn how to make it at home using this recipe guide I’ve shared here with you today,you’ll soon be eating like royalty
Substitutions and Variations
When it comes to making bibimbap, the possibilities for substitutions and variations are endless. Here are some ideas to help you customize the dish to your liking:
– Vegetables: Feel free to swap out any of the veggies in this recipe for your favorites. Some classic options include spinach, bean sprouts, shiitake mushrooms, daikon radish, and carrots. Don’t be afraid to get creative with your veggie choices – anything that can stand up to sauteing or steaming would be a great addition.
– Protein: If you’re not a fan of tofu, try substituting it with tempeh or seitan, both of which also work well with Asian flavors. Alternatively, you could add some edamame or chickpeas for a plant-based protein boost. Fried eggs are a popular topping for bibimbap, so you could also include a fried egg or two as an additional protein source.
– Grains: While short-grain rice is the traditional choice for bibimbap, brown rice or quinoa would be a great substitute if you’re looking for something a bit healthier or gluten-free.
– Sauces: The gochujang sauce used in this recipe is what really gives bibimbap its signature flavor, but you could also experiment with other sauces like soy sauce, hoisin sauce, or black bean sauce. If you prefer a milder version of bibimbap, simply reduce the amount of gochujang in the sauce recipe.
– Heat level: Speaking of heat, if you’re not a fan of spicy food, feel free to omit the gochujang entirely or use less of it. On the other hand, if you love spice, you could add some sliced jalapeños or red pepper flakes to the dish.
Overall, don’t be afraid to put your own spin on this classic Korean dish. With so many different possibilities for substitutions and variations, there’s no wrong way to make bibimbap – just have fun with it and enjoy!
Serving and Pairing
Now that you have prepared a delicious and nutritious vegan bibimbap, it’s time to think about how you want to serve and pair it. Traditionally, bibimbap is served in a heated stone bowl called dolsot, which keeps the rice warm and crispy. However, you can also use regular bowls to plate your dish.
One of the best things about bibimbap is its versatility when it comes to pairing with other foods. You can enjoy it as a standalone meal or pair it with some pickled vegetables, such as cucumber or kimchi, to add an extra zing of flavor.
If you’re looking for some added protein, consider serving your bibimbap with a fried egg on top. The runny yolk blends in perfectly with the rest of the dish and brings an added element of richness.
For those who prefer a slightly spicier kick, drizzle some gochujang sauce on top of your bibimbap. Gochujang is a spicy red pepper paste that adds both heat and sweetness to the dish.
Alternatively, you can serve it up as part of a larger buddha bowl, incorporating other grains and vegetables to create a complete and balanced meal. Pair your bibimbap with a chilled glass of green tea or light beer for the perfect finishing touch.
Remember – the great thing about bibimbap is that it is a versatile dish that can be tailored to suit any taste preferences. Feel free to experiment with different combinations until you find your perfect pairing!
Make-Ahead, Storing and Reheating
When it comes to preparing large batches of bibimbap or making it ahead of time, there are a few tips and tricks that can help simplify the process. This way, you’ll have delicious meals ready to go whenever you need them.
To make-ahead bibimbap, start by preparing all of the ingredients as usual. Then, place the cooked rice in an airtight container and store it in the fridge for up to three days. For the vegetables and tofu, store them in separate containers, also covered and refrigerated until needed. Be sure not to mix the veggies and tofu together as this can lead to sogginess and questionable taste.
When it’s time to enjoy your bibimbap, simply reheat the cooked rice in a microwave or on the stovetop until warmed through. Then take out the vegetables and tofu from the refrigerator and rewarm them separately or together. Once everything is heated properly, mix everything together and enjoy your delicious Korean vegetarian creation!
For storing leftover bibimbap that is already mixed together, make sure to immediately cool it down at room temperature before storing. Transfer it into an airtight container and keep it in the fridge for up to two days. When reheating leftovers, gradually reheat them over low heat with added water or oil while stirring occasionally so as not to lose their taste and texture.
Bibimbap is best served fresh and warm with some gochujang sauce or kimchi on top but if you must refrigerate your prepared bibimbap, follow these storing tips so that you still get your perfect mix of flavors when reheating them for later meal times.
Tips for Perfect Results
One of my favorite things about the bibimbap recipe is how effortless it is to make. However, there are a few tips and tricks that I’ve learned through experience that can help you achieve the best results possible. Here are some tips for perfecting your bibimbap dish:
1. Use short grain rice: The key to getting that perfectly sticky and fluffy texture for your rice is using short grain rice. It helps your rice hold together and creates a chewy texture that works well with the other ingredients.
2. Use a wok or cast iron skillet: A wok or cast iron skillet distributes heat evenly across the pan, ensuring that all of your ingredients cook at the same time and temperature.
3. Press your tofu: Before using your tofu in your bibimbap dish, make sure to press out any excess water. This will help it dry out and get crispy when you pan-fry it.
4. Toast and grind sesame seeds: Toasting sesame seeds brings out their nutty flavor, while grinding them releases their oils, creating an aromatic paste that adds a ton of depth to the dish.
5. Experiment with different vegetables: Don’t be afraid to experiment with different vegetables in your bibimbap dish. Mushrooms, squash, zucchini, carrots, and daikon radish all work great in this recipe.
6. Mix up your sauces: While gochujang sauce is the traditional sauce used in bibimbap, you can also mix soy sauce, rice vinegar, fresh ginger, garlic cloves, corn syrup, and miso together for a unique twist on this Korean classic.
7. Add a fried egg on top: While not necessary for vegetarians or vegans, adding a fried egg on top of your bibimbap dish adds an element of richness to the dish that is hard to beat.
By following these tips, you’ll be able to create a perfectly balanced and delicious bibimbap dish every time.
Bottom Line
As I bring this recipe article to a close, I would like to emphasize that Korean Bibimbap is more than a dish; it is an experience that engages all your senses. It is fired-up in your mouth and soothing for your tummy at the same time. It contains the goodness of several veggies that make it a nutritious meal. Not to forget, it is entirely vegan-friendly, making it accessible to a broad range of food enthusiasts.
So whether you decide to go for bibimbap as a quick and easy meal on a weekday or as a showstopper at weekend dinners, have fun with it! Experiment with ingredients, create variations, play around with different serving styles, and relish the taste of the delightful Bibimbap.
In conclusion, I hope this recipe motivated you to try out this dish and delve into Korean cuisine. You never know, you might just fall in love with it! Remember to enjoy every step of the cooking process, and don’t be afraid to put your unique spin on things. Happy cooking!
Bibimbap (Korean Vegetarian Noodles) Recipe
Ingredients
SAUCE
- 3/4 cup korean spicy chili paste (gochujang)
- 6 tablespoons carbonated lemon-lime beverage, such as Sprite
- 3 tablespoons korean soybean paste (doenjang) or 3 tablespoons miso
- 2 tablespoons corn syrup
- 2 tablespoons sesame oil
- 2 tablespoons garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sesame seeds
BIBIMBAP
- 4 ounces mung bean sprouts
- 8 ounces Baby Spinach
- 12 dried shiitake mushrooms
- 6 tablespoons canola oil
- 3 teaspoons sesame oil
- 3 tablespoons garlic cloves, minced
- 2 1/2 teaspoons fresh ginger, minced
- kosher salt and black pepper, to taste
- 6 ounces fiddleheads, cut into 3 inch pieces (bracken fern-gosari optional)
- 2 small korean squash or 2 small zucchini, halved cut crosswise into 1/4 inch thick slices
- 2 medium carrots, julienned
- 1/4 small daikon radish, julienned
- 3/4 teaspoon sesame seeds
- 8 ounces firm tofu, cut into 1/2 inch thick slabs
- 4 cups cooked white sushi rice
- 1 ounce sesame oil
- 4 sunny-side-up eggs
- 2 leaves chicory lettuce, thinly sliced
- 2 leaves green leaf lettuce, thinly sliced
- 1 scallion, thinly sliced
Instructions
- In a bowl, whisk gochujang, lemon-lime soda, miso, corn syrup, sesame oil, garlic, ginger, vinegar and sesame seeds until smooth. Set aside.
- Bring a 4-qt saucepan of water to a boil and add sprouts. Cook until crisp tender (30 seconds). Transfer to a bowl of ice water, drain and dry with paper towels. Set aside.
- Repeat procedure with spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add mushrooms. Let soften for 30 minutes. Drain, remove stems, and slice 1/4 inch thick. Set aside.
- Heat 1 tbsp canola oil and 1/2 tsp sesame oil in a 10 inch nonstick skillet over medium heat. Add 1 tsp garlic, 1/2 tsp ginger and mushrooms. Season with salt and pepper. Cook until hot (2 minutes). Transfer to a bowl. Set aside.
- Repeat procedure, using same amounts of canola oil, sesame oil, garlic, and ginger with the gosari, squash, carrot and radish. Season each with salt and pepper. Set each aside in separate bowls and add 1/4 tsp sesame seeds to radishes.
- Add 1 1/2 tsp garlic, 1/4 tsp sesame oil, salt, and pepper each to sprouts and spinach and stir well.
- Heat remaining canola oil in skillet and add tofu. Cook, turning once, until browned (4-6 minutes). Transfer to a plate and cut each in half.
- When ready to serve, place 1 cup rice each in center of 4 bowls, drizzle a little sesame oil over each mound of rice and top each with a fried egg. Place 1/4 of mushrooms in a mound in each bowl over the rice.
- Working clockwise, arrange 1/4 each squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce. Place tofu on lettuces and sprinkle with sesame seeds and scallions. Serve with sauce on the side.
- Each diner should stir their bibimbap vigorously before eating. Bibimbap is considered Korean therapy food which makes sense given that the notion of food as medicine is a fundamental one in Korean cooking and the stirring helps to relieve stress.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.