Bibimbap = Korean delishness!
It is sooo good. It is a rice dish, usually made with meat and assorted vegetables, with a fried egg on top. Served with kim chee, it’s spicy and healthy, but still clean feeling (you know what I mean!)
Fatfreevegan’s blog had a great post about it and I’ve made it a couple times now. I was really surprised to find out how easy it was to make. You basically stir-fry lightly vegetables (spinach, carrots, etc.) in sesame oil for a short time and sprinkle with sesame seeds. For cucumber, I sprinkle with rice wine vinegar for a quick pickle. The bok choy entails a little more, with garlic, ginger, and all, but overall, everything is quite simple to put together.
“Kochu Chang” (the basis of bibimbap)
4-5 tbsp. miso
1 1/2 tbsp. red paprika
1 tsp. cayenne pepper
1 tbsp. sugar
2 tsp. sugar
2 tsp. sesame oil
1 tsp. toasted and crushed sesame seeds
Mix grouped ingredients together well and then add latter group to former. This is the sauce for bibimbap.
Bok Choy
Baby bok choy or other greens, cut up in 1 inch bites
Small piece of ginger, grated
1 clove garlic, minced
Some water
In a pan, soften ginger and garlic, the pan with a sprinkle of water over medium heat. Add bok choy. Add a little water and cover 4-5 minutes or until bright green.
To plate, scoop brown rice in a bowl. Add scoops of different vegetables. And finally, add the gochuchang paste and serve!
P.S. You can try to make bulgogi tofu, seitan or tempeh, that might be good with it also! To step it up even more, it is usually served in a hot clay pot which makes a beautiful, crunchy rice crust on the bottom...yum!
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