Recipe: Vegetarian Bibimbap

Pooja Mottl by Pooja Mottl | July 23rd, 2013 | 1 Comment
topic: Health & Wellness, Healthy Eating

bibimbap recipe

I love nothing better than a warm, delicious, one-pot meal. And a true favorite is this vegetarian Bibimbap recipe. Pronounced “Bee Beem Bop,” this dish is a highly nourishing, classic meal in Korean cuisine. It’s composed of sautéed vegetables, rice, raw or cooked egg, and if desired, meat (usually beef). The word Bibimbap translates to “mixed rice.”

This dish is a rainbow of colors, tastes, aromas and textures — an unbelievable main course that is guaranteed to make your taste buds sing. The dish is thought to have originated in the Royal Courts of Korea. I enjoy thoroughly mixing the ingredients together before the first bite, which provides for full-on, unbridled flavor! The best part about it? You’re eating whole foods that elevate your wellness with each forkful. Enjoy healthy!

Pooja’s Vegetarian Bibimbap

Yield: 2 servings

Total Time: 20 minutes

Ingredients:

  • 4 teaspoons cold-pressed toasted sesame oil
  • 1 or 2 pasture-raised eggs*
  • 1 ½ cups cooked brown rice
  • 3 garlic cloves, minced
  • ½ cup julienned carrots
  • ½ cup thinly sliced zucchini
  • 1 scallion, thinly sliced
  • 1 cup chopped mushrooms (shiitake preferred)
  • 2 packed cups baby spinach
  • 2 teaspoons gomasio*
  • 2 teaspoons gochujang, or to taste (hot chili/hot pepper sauce and honey)
  • ½ to one whole sheet Nori, crinkled or torn into small pieces (optional)

Procedure:

  1. In a large sauté pan, warm a teaspoon of oil, then cook eggs over well (or to your liking). Remove egg from pan and set aside to cool.
  2. In the same pan, add rice and cook a few minutes until thoroughly warmed, making sure to spread rice throughout pot to ensure all grains get coated with oil. If you need to use a touch more oil at this stage, go ahead. Remove rice and transfer to large mixing bowl or serving bowl.
  3. Add remaining oil and warm over medium heat. Add garlic and carrots, and cook over high heat for a few minutes. Then add zucchini, scallions and mushrooms and cook for another two minutes. Add spinach and continue to cook until all leaves have wilted and mushrooms and carrots soften. Transfer vegetable mixture to bowl with rice. Stir to combine.
  4. Add gomasio, crinkled nori, and hot chili paste and mix to thoroughly combine.
  5. Using a sharp knife, cut fried egg into strips and place over the top of rice and vegetable mix.

Notes:

  • You can find gochujang at a Korean or Asian grocery or online. If you don’t have access to it in your vicinity, you may use hot chili or hot pepper sauce and honey as a substitute.

* I use gomasio from EDEN brand and pasture-raised eggs from Vital Farms and my local farmers’ market.

Comments

  1. I just made this recipe – 3 times the dosage :)

    It turned out great. I made my own gomasio and used cayenne pepper and honey instead of gochujang. I can’t wait to share this meal with my friends.

    Thank you!

    Dani Tsoncheva | August 11th, 2013 | Comment Permalink

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