Cook the Book: Vegetarian Bibimbap

Name: Cook the Book: Vegetarian Bibimbap
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Korean, Asian
Ingredients: 2 mediums carrots, grated; 4 Tbsps Korean chile paste (gochujang); 1 liters hot cooked rice; 2 cloves garlic, minced; 2 pickling cucumbers, grated; 1 Tbsp sugar or Korean malt syrup (mool yut); 1 teaspoons salt; 2 Tbsps Asian sesame oil; 1 Tbsp toasted sesame seeds; 10 shiitake or other mushrooms, trimmed and sliced; 1 Tbsp soy sauce; 227 grams bunches spinach (about , trimmed and well rinsed; 1 Tbsp vegetable oil

The recipe Cook the Book: Vegetarian Bibimbap could satisfy your Korean craving in approximately 45 minutes. This gluten free and vegan recipe serves 5. One serving contains 361 calories, 8g of protein, and 10g of fat. Head to the store and pick up carrots, sesame seeds, korean malt syrup, and a few other things to make it today.

Instructions

For the Spinach: Bring about 1/4 inch water to a boil in a large pot.

Ingredients you will need

Spinach

Water

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Pot

Add the spinach, cover, and steam until the leaves are just wilted, about 2 minutes. Immediately transfer to a colander and rinse with cold water. Squeeze the water from the spinach.

Ingredients you will need

Spinach

Water

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Colander

Combine with the sesame oil, garlic, and salt. Set aside.

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Sesame Oil

Garlic

Salt

Heat the oil in a medium skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the mushrooms and garlic and sauté until the mushrooms are limp and just starting to brown, about 3 minutes.

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Mushrooms

Garlic

Remove from the heat. Season with salt, toss, and set aside.

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Salt

For the Carrots: Using the same skillet, heat the oil over medium-high heat.

Ingredients you will need

Carrot

Cooking Oil

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Frying Pan

Add the carrots and sauté until the carrots just turn limp, about 3 minutes.

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Carrot

Remove from the heat. Season with salt, toss, and set aside.

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Salt

For Serving: Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables and grated cucumbers on top of the rice, dividing them evenly. Spoon 1 teaspoon sesame oil over each serving and pass the Seasoned Chile Paste for each person to add their own.

Ingredients you will need

Chili Paste

Sesame Oil

Vegetable

Cucumber

Rice

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Bowl

Combine all the ingredients in a small bowl. It will keep in a tightly sealed container in the refrigerator for about 1 week.

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Bowl

Variation: You can add any number of other vegetables to this dish including soybean sprouts, zucchini, fern bracken, shredded lettuce, or even daikon sprouts. To make it extra fancy, top each bowl with a fried egg.

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Daikon Sprouts

Vegetable

Zucchini

Lettuce

Sprouts

Egg

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Bowl

Equipment

Ingredients

Servings:

2mediums

carrots, grated 4Tbsps

Korean chile paste (gochujang)1liters

hot cooked rice 2cloves

garlic, minced 2

pickling cucumbers, grated 1Tbsp

sugar or Korean malt syrup (mool yut)1teaspoons

salt 2Tbsps

Asian sesame oil 1Tbsp

toasted sesame seeds 10

shiitake or other mushrooms, trimmed and sliced 1Tbsp

soy sauce 227grams

bunches spinach (about , trimmed and well rinsed 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc Blend. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.