Bibimbap
Imagine a colorful symphony of flavor with a variety of delicious vegetables, savory proteins, and amazing Korean-flavored sauces, all served over a bed of warm rice. Bibimbap is a flavor explosion in every bite!
Equipment
- 1 Skillet
- 1 chopping knife
- 1 Julienne peeler, optional, if want julienned carrots
- Bowls for the toppings to be placed on the table
Ingredients
- 2 cups rice dried
- 10 ounces mushrooms I used shiitake, though any mushroom will work
- 12 ounces edamame
- 8 ounces mung bean sprouts
- 1 cup Kimchi
- 6 scallions
- ½ cup cilantro
- 6 ounces carrots
- black sesame seeds for serving
Instructions
- Start the rice cooking. I used brown rice, which takes about 45 minutes to cook, even if cooked in an Instant Pot.
- Decide if you want the mung beans to be raw, blanched, or fried. If blanching, bring a pan of water to a boil, add the mung beans to the boiling water for 2 minutes. Drain and immediately rinse in cold water.
- Measure and chop the kimchi, scallions, cilantro and carrots.
- Heat up a skillet over medium heat. Once hot, add oil to the pan. Once the oil is shimmering, add the mushrooms.
- Cook the mushrooms until tender, about 5 minutes.
- Add in the edamame to the mushrooms. Cook until hot, about 5 minutes. If you want the edamame seared, up the heat to medium high.
- You can add the mung beans if you want them sautéed. Cook for an additional 2 minutes.
- If serving buffet style, place the chopped vegetables and the contents of the skillet into separate bowls. If assembling the bowls, you can start with rice on the bottom and layer the veggies. I will often put each component in its own mound on the rice. The black sesame seeds can be left on the side for folks to add to their bowl.
- Enjoy!
Notes
If you want the rice to have a crunchy exterior, use bowls that can be placed in the oven. Line the bowl with a thin layer of oil and place the rice in the bowl. Heat at about 400 degrees in the oven until the rice crackles. Then add the other ingredients.
Bibimbap is the ultimate dish for variations! The current recipe is to just get your imagination primed, but there is so much you can do to vary it!
Marinate some tofu, and pan sear it. Cook up some Butler's Soy Curls, browning them in a pan. Add an Indonesian flair and chop tempeh into small cubes and pan sear the cubes and add them to your bowl.
The veggie additions are endless. Chop up some daikon radishes. Potentially marinate the daikons in rice vinegar and sesame oil ahead of time. Chop any bell peppers, green, yellow, red, or a combination of them all to make a color sensation. Add chunks of red onion. Julienned zucchini, or cut into coins would be awesome. Depending on how you want the Bibimbap to be, these vegetables can be added raw, blanched, or sautéed, depending on what texture you are after.
You can also add some greens to the Bibimbap. Spinach would be amazing. You can add it raw, chopped into small pieces, or sautéed with garlic and sesame oil. Other greens like kale or chard would also be awesome. I would cut these into small slivers.
Cucumber would make an excellent addition, adding some crisp and some coolness to a hot dish.
Bibimbap is often served with an egg on top. You can use Just Egg or even make a mung bean scramble to give yourself the egg experience.
So far, this Bibimbap has not been a spicy dish. Add some jalapeños or perhaps Fresno chilis that have been pickled for a couple of hours in rice vinegar.
You can chose to not assemble the bowl ahead of time and just provide all of the ingredients in an assembly line and let folks chose what they want in their Bibimbap.
Tried this recipe?Let us know how it was!