Monday, November 28, 2011

Meatless Monday - Vegetable Bibimbap

Bibimbap (Korean pronunciation: [pibimbap]) is a signature Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.  It can be served either cold or hot.

Can't say that my kids loved this dish due to the mushrooms, but I sure did - and it's fun to say bibimbap. This dish reminds me of my undergrad days - my roomies and I would get this to go when we wanted something a little healthier.  Once all the slicing is done (I'm thinking maybe it's time to get a mandoline), this easy recipe tastes like authentic Korean take-out.  For a vegan version, just omit the egg...and for a quick, non vegetarian version try Trader Joe's frozen Bibimbap.

Prep Time 45 minutes
Total Time 45 minutes
Serves 4

1 1/2 cups long-grain white rice
5 cups baby spinach
2 1/4 teaspoons grapeseed oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 pound shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil

Cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel. 

Wipe out skillet; heat 1 1/2 teaspoons grapeseed oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet. 

Heat 3/4 teaspoon grapeseed oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes, or flip once over. 

Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha, hot sauce.

Recipe adapted from Everyday Food, September 2011/; background info from wikipedia.

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1 comment:

Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

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