Friday, May 25, 2012

Easy Veggie Bibimbap!

I was first introduced and quickly taken by this classic Korean dish while visiting a good friend in Seoul. She raved about this meal that is served pipping hot in a hot stone bowl carrying a warm bed of rice, topped with sauteed vegetables, fried egg and chili sauce.  


The presentation was beautiful with all the ingredients neatly separated so you have the joy of mixing them up together. This dish packs tasty, full flavours with a fun and whimsical name, Bibimbap! 
Did you know: Bibimbap means "mixed meal" or "mixed rice" in Korean. So fitting;)
Only enjoying Bibimbap in restaurants, I tried cooking it after work last week and happy to report - it's quick and easy to whip up this bountiful bowl of goodness!

This recipe is just a guideline as Bibimbap is eminently versatile and do encourage you to incorporate leftovers. Soon you'll have a delicious, healthy and cost-effective meal in minutes.

Ingredients:
1 1/2 cups brown rice
5 cups baby spinach
2 1/4 tsp vegetable oil
2 carrots, peeled and cut into thin matchsticks
3 garlic cloves, thinly sliced
4 scallions, thinly sliced
1 cup shiitake or oyster mushrooms (dried or fresh), trimmed and thinly sliced
1 English cucumber, cut into thin matchsticks
2 tbsp soy sauce
4 large eggs
4 tsp toasted sesame oil
Sriracha sauce, for serving 


Preparation:
1. In a medium pot, cook brown rice according to package instructions.
2. Meanwhile, in a large skillet, bring 2 cups of water to a boil over high.  Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze dry with paper towel.
3. Wipe out skillet, heat 1 1/2 tsp vegetable oil over medium-high heat. Add carrots and cook until crisp and tender, 3 minutes. Add garlic & scallions 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.
4. Heat 1/4 tsp vegetable oil in skillet over medium-high heat. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes.
5. Divide rice among 4 bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with reserved scallion and serve with Sriracha sauce.
Try this: Add beef or tofu to your Bibimbap. I like to marinate the beef and/or tofu with soy sauce, minced ginger, garlic and sesame oil for 20 minutes prior to sautéing. Yummers!!
Recipe from Everyday Food 

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