Korean Bibimbab

Korean Bibimbab

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Korean Bibimbab


Preparation: 

Total time: 15-30 mins Serving: 1 Difficulty: 3


Ingredients: 

Photo* Name Amount Unit Description
sugar
sugar
sugar
sugar 1 tbsp
sesame oil
sesame oil
sesame oil
sesame oil 1 some
tofu
tofu
tofu
tofu 1/4 block tofu cubed, flavored/cooked your choice
pepper
pepper
pepper
pepper 1 little
carrot
carrot
carrot
carrot 1/4 cup carrots, thin juliennes
mushroom
mushroom
mushroom
mushroom 1/4 cup mushroom, thinly sliced (shiitake, etc.)
squash
squash
squash
squash 1/4 cup zucchini squash, thin juliennes
salt
salt
salt
salt 1 dash
rice
rice
rice
rice 1 xxx portion of cooked rice
oil
oil
oil
oil 1 some oil for sauté
bean sprouts
bean sprouts
bean sprouts
bean sprouts 1/4 cup mung bean sprouts
Chojang Sauce
Chojang Sauce
Chojang Sauce
Chojang Sauce 1 some Chojang Sauce (spicy)
red pepper paste
red pepper paste
red pepper paste
red pepper paste 3 tbsp gochujang (red pepper paste avail at korean grocery)
apple vinegar
apple vinegar
apple vinegar
apple vinegar 1 1/2 tbsp

* Mouse over to enlarge



Description: 

1. Thinly slice all the veggies. You change up the combination and add whatever you have: onions, different kinds of mushrooms, sprouts, etc. To use a dried mushroom, soak it in water for about 10 minutes until plump and then squeeze out the excess. Season with soy sauce if desired. 2. Cook each vegetable separately, except the mung bean sprouts, in a little oil and season with salt and pepper. 3. Blanch mung bean sprouts in covered pot until tender. Season with sesame oil and salt/pepper. 4. Place rice at the bottom of a bowl and arrange vegetables on top. 5. Mix all chojang sauce ingredients together and serve on top or on the side (be careful, its spicy!). 6. Grab a spoon, mix everything together, and dig in! (The name 'bibimbab' translates to 'mixed up rice.’)

Notes: 

Article source: http://vegweb.com/index.php?topic=12362.0;