VEGETARIAN BIBIMBAP

Vegetarian Bibimbap 2  This is such a delicious nourishing flavoursome bowl of goodness. I”m not going to claim it as traditional as the traditional kind definitely usually has meat in it! This version can also be served hot or cold so works well as for dinner or as a lunch t take to work.

Bibimbap can seem like a lot of work as it really is a series of small dishes combined to make one satisfying and very flavoursome meal. However, none of the little dishes in this recipe take very long to make and you can easily prepare some of them in advance.

Vegetarian Bibimbap 4

You do not have to make the rice crispy, you could just leave it steamed. I’ve made it crispy to emulate the crispy bits you traditionally get from the stone dolsot bowl. If you like the crispy rice in this you should definitely try this recipe too.

If you’re taking it to work for lunch I’d suggest doing a soft boiled egg instead.

Serves 4

Ingredients

Cucumber

1 small lebanese cucumber

1 tsp rice wine vinegar

1 tsp black sesame seeds

1/4 tsp salt

Zucchini

1 zucchini

few drops sesame oil

1/2 tsp rice wine vinegar

1/4 tsp salt

Mushrooms

400g mixed mushrooms

1 Tbs oil

1 clove garlic

1 Tbs tamari

1/2 tsp rapadura sugar

1/4 cup water

Spinach

4 cups spinach

2 Tbswater

few drops sesame oil

1/2 tsp ginger

Crispy Rice

2 cups cooked brown rice

1 Tbs oil

2 tsp fresh ginger, grated

Salad

1 baby cos lettuce

1 carrot

1/4 cup finely sliced spring onion

Sauce

2 Tbs chilli and garlic paste

1 tsp sugar

1 Tbs rice wine vinegar

1 tsp lime juice

1 Tbs toasted sesame seeds

1 tsp sesame oil

1 Tbs water

Directions

Cucumber: Slice cucumber into 2 mm thick rounds place in a bowl with other ingredients and toss to combine. Set aside.

Zucchini: cut Zucchini into long ribbons using a vegetable peeler, combine with other ingredients in a bowl. Toss. Set aside.

Sauce: Combine all ingredients in abowl and mix thoroughly. Taste and add more vinegar, lime or sugar as desired.

Mushrooms: Heat oil in a heave based fry pan, once hot add mushrooms and sautee for a few minutes. Then add garlic, tamari and water. Continue to cook on medium high heat until all the liquid has evaporated and the mushrooms are starting to colour and crisp up in bits. Remove from heat (keep warm)

Spinach: In the now empty mushroom pan combine the washed spinach, water and ginger and cook for a couple of minutes on medium heat until spinach has just wilted. Remove and toss with the sesame oil. Set aside.

Rice: Heat oil in the pan. Add rice in an even layer and allow to cook without touching for 2-3 minutes. then toss and spread out again. Leave for a few minutes and repeat. Repeat one more time. Remove from the pan.

Fry eggs for a few minutes in the hot pan. Turn heat off just before the whites set and cover with a lid for a few minutes to set the egg white. They should peel away easily.

Divide Rice evenly amongst bowls. Top with the shredded lettuce, carrot, spinach, cucumber, mushrooms, zucchini, spring onion and egg. Serve with the sauce and pour over before eating.

 

HH. x

Vegetarian Bibimbap 3

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