$5 Dinners: Vegetarian Bibimbap Bowl
Bibimbap is a traditional Korean rice dish typically served in a bowl with meat, various vegetables, condiments and a fried egg.
What makes this a Korean rice dish and not just another grain bowl is the gochujang, a spicy Korean red pepper paste. Use it sparingly, as it may be too overpowering to some palates. This recipe is from the Natural Gourmet Institute's $5 Dinners Cookbook.
Bibimbap Bowl with Vegetables and Fried Egg
Yields 4 servings
For the pickled carrots:
- 1/4 cup hot water
- 1/2 cup granulated sugar
- 1 teaspoon sea salt
- 1/2 cup rice vinegar
- 3 medium carrots, peeled, cut into matchsticks
For the bowl:
- 1 cup black rice
- 3/4 teaspoon sea salt, divided
- 1 tablespoon neutral-tasting oil, like canola
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 1 large gray or yellow squash, halved lengthwise, cut into ½”-thick pieces
- 1/2 pound oyster mushrooms, torn into bite-size pieces
- 2 tablespoons butter
- 4 eggs
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound European radishes, thinly sliced
- 1 cup packed radish sprouts
- 2 tablespoons toasted sesame seeds
- 4 tablespoons gochujang (Korean red pepper paste), or to taste
To make pickled carrots:
- In a large bowl, whisk together water, sugar and salt until dissolved. Whisk in vinegar.
- Mix in carrots and let stand at room temperature for 30 minutes, or refrigerate overnight.
To make bowl and assemble:
- In a strainer, rinse rice under cold water until water runs clear.
- Transfer rice to a medium saucepot, and add 2 cups water and 1/2 teaspoon salt. Bring to a boil, turn heat down to low, partially cover with a lid, and cook until rice is tender, about 35 minutes.
- In a large skillet, heat neutral oil and toasted sesame oil over medium-low heat. Add garlic and cook until fragrant, about 1 minute. Add squash and mushrooms, and cook until softened, about 5 minutes.
- Heat a separate, non-stick skillet over medium-low heat and add butter. When butter is melted, gently break eggs into the skillet and season with pepper and remaining ¼ teaspoon salt (if using a small skillet, cook 1 egg at a time). Cook until whites are completely set, 3-4 minutes.
- To serve, divide rice among four bowls, and top with sautéed vegetables, pickled carrots, radishes and sprouts – placed side by side. Top with fried eggs. Sprinkle with sesame seeds and season with gochujang.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.