Bibimbap is a Korean dish consisting of rice mixed with seasoned sautéed vegetables and spicy chili sauce. It's typically served in a dolsot, or a stone bowl, so that the rice at the bottom becomes crispy. This simplified version combines all the flavors of bibimbap with carrots, mushrooms, radishes, and fried tofu. Skip the restaurant and make this dish instead, with kimchi on the side.
Simple Bibimbap [Vegan]
- 2 portions cooked medium grain or short grain rice
- About 6-8 radishes, quartered
- 1/3 cucumber, thinly sliced and seeds removed
- 3 tablespoons rice vinegar
- 1/2 pound spinach
- 2 small carrots, thinly sliced
- About 8 small mushrooms, quartered
- 1/4 cup chili sauce
- A handful of fried tofu cubes
- 3 garlic cloves, minced
- Salt and white pepper
- 1 green onion, sliced
- Toasted sesame seeds, to taste
- Place the cucumber slices and radishes in two different bowls. Sprinkle with salt and add half of the rice vinegar to each bowl, making sure the vegetables are covered. Let sit.
- Wilt the spinach in boiling water for less than a minute. Remove the hot water and cover the spinach in ice cold water straight away. When cold, squeeze to remove the excess water. Sprinkle with salt and 1/3 of the garlic. Let sit.
- Sauté the carrots and mushrooms in a little bit of water, salt, and white pepper until just softened, but with still crunch left in the carrots.
- In a small wet bowl, add half of the cooked rice, and press down gently with a spoon. Turn the bowl upside down in a larger bowl, creating a rice globe in the middle of the larger bowl. Repeat for the second serving.
- Place the different prepared vegetables and the chili sauce around the rice globe. Add the tofu on top, and sprinkle with a generous amount of sesame seeds and green onion.
- Mix and serve.