Well hello there you spicy-flavour-texture-bomb-colourful bowl of goodness you. This is not my first vegetarian bibimbap. It’s more of a green and pink affair than the last one and I’m totally into the colour combo. And the flavours. Everything on this is yelling at you but when you get them all together they harmonise.

And that’ll probably be my only music related analogy of food ever, being that I’m basically tone deaf and all. Not that I don’t LOVE music I just have zero talent. I’ll stick to the kitchen, and be happy admiring my talented friends (shameless plug for Ali Barter and her Girlie Bits).

Full disclosure, bibimbap isn’t quick to make from scratch. Well not the first time, you’ll get better at it and making all the parts won’t seem so hard but the first time you might look at that list of ingredients and just be like NOPE. I get that, but none of the processes are difficult. You’re just cutting, mixing and stir-frying. Nothing fancy. It just looks sort of intimidating. The ingredients list is also separated into sections for the different components so lots of the same ingredients are repeated multiple times (like vinegar!), so its length is mostly superficial. You could buy pickled cabbage if you want to skip that step, or just use a spicy kimchi instead. The rest of the stuff is only getting a quick pickle anyway.

If you struggle with soft boiling eggs just fry the egg. If you want perfect soft boiled eggs every time follow the instructions in this recipe. Set a timer. Don’t guess. It’s obviously not a big deal if you overcook them but undercooking them makes peeling them impossible and having them gooey in the center is so yummy as it helps create more ‘sauciness’. I’m a little obsessed with soft boiled eggs at the moment, they’re an especially excellent thing to have on a salad you’re taking to work.

I used quinoa this time around because it’s a good source of protein in vegetarian meals, and a nice change from the usual rice. You could also use a quinoa and brown rice mix though.

In case you’re new here, I like spicy food. The sauce in this is spicy, as is that cabbage. You can decrease the chili in the cabbage if you’re a little hesitant on spice and maybe replace some of the chili sauce with soy sauce in the sauce recipe if you’re REALLY not into chili. Or maybe bibimbap just isn’t for you?! Kidding, you go ahead and decide what’s for you, I’ll shut it.

If you give this recipe a shot please let me know!

Serves 4 

Ingredients

Spicy cabbage

2 cups shredded red cabbage

2 tsp chilli flakes

2 Tbs rice wine vinegar

1 tsp salt

1 tsp coconut sugar

1/4 cup warm water

Zucchini

2 zucchini

1 Tbs rice wine vinegar

1/2 tsp freshly grated ginger

1/2 tsp salt

1/4 tsp sesame oil

Radish

3 radishes, finely sliced

1 Tbs rice wine vinegar

2 Tbs water

1/2 tsp salt

Other toppings

4 eggs

2 cups snow peas, julienned

1 cup broad beans

1/3 cup spring onion, finely sliced

Quinoa

2 cups cooked quinoa

1 Tbs olive oil

Broccoli

1 head of broccoli, separated into florets and stalks cut into bite sized pieces

2 tsps olive or rice bran oil

1 clove garlic

1 Tbs tamari or soy sauce

1/4 cup water

1 Tbs toasted sesame seeds

Sauce

2 Tbs chilli and garlic paste

1 tsp coconut sugar or maple syrup

1 Tbs rice wine vinegar

1 tsp lime juice

1 Tbs toasted sesame seeds

1 tsp sesame oil

1 Tbs water

 

Directions

Spicy cabbage: If possible start this the night before, if not a quick pickle will still give flavour. Combine all ingredients in a container and seal. Set aside at room temperature for at least 20 minutes preferably overnight.

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

Radish: Combine sliced radish with other ingredients in a bowl. Toss. Set aside.

Eggs: Bring a medium pot of water to the boil. Turn down to a simmer and add room temperature eggs. Cook for 6 minutes and 30 seconds. Remove with a slotted spoon and transfer to a bowl of cold water. Change water twice as it warms up. Once cool, peel eggs. Slice in half just before serving.

Broad beans: Cook beans in boiling water for 3 minutes (use the egg water!). Drain, rinse under cold water. When cool enough to handle remove from their shells and combine with spring onion.

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

Quinoa: Heat oil in the pan. Add quinoa 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, keep warm until ready to serve.

Heat oil in a heave based fry pan, once hot add broccoli and garlic and stir fry for a few minutes. Then add tamari and water. Continue to stir fry on medium high heat until most the liquid has evaporated and the broccoli is starting to colour and crisp up in bits. Stir through toasted sesame seeds. Remove from heat (keep warm).

Assemble. Start with a base of quinoa and then add your other toppings in sections as per the picture. Alternatively, serve everything family style and let people add their own.

HH. x