The Occasional Vegetarian's Bibimbap

Name: The Occasional Vegetarian's Bibimbap
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 237 milliliters bean sprouts; 59 milliliters peeled and julienned carrot, in 2-inch lengths; 237 milliliters peeled and julienned daikon radish, in 2-inch lengths; 4 teaspoons dark sesame oil; 1 teaspoon dried hot chile flakes; 1 teaspoons minced garlic; 1 Tbsp Korean red chile sauce (gochujang) or other hot chile sauce, more to taste; 4 servings Salt; 1 teaspoon toasted sesame seeds, plus a pinch; 237 milliliters thinly sliced shiitake mushroom caps; 237 milliliters short-grain rice, rinsed well and drained; 1 teaspoons soy sauce; 237 milliliters packed spinach leaves; 1 teaspoons sugar, plus a pinch; 1 teaspoon vegetable oil; 1 medium zucchini, julienned, in 2-inch lengths

The recipe The Occasional Vegetarian's Bibimbap could satisfy your Korean craving in approximately 1 hour. One serving contains 277 calories, 7g of protein, and 6g of fat. This recipe serves 4. Head to the store and pick up sugar, carrot, sesame seeds, and It is a good option if you're following a gluten free and vegan diet.

Instructions

Place the rice in a medium saucepan and add 2 cups water.

Ingredients you will need

Water

Rice

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Sauce Pan

Place over high heat to bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 25 minutes. Set aside.

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Water

While the rice cooks, place another medium pot of water over high heat to bring to a boil.

Ingredients you will need

Water

Rice

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Pot

Place the zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.

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Zucchini

Salt

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Paper Towels

Colander

Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic.

Ingredients you will need

Sesame Oil

Garlic

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Frying Pan

Add the zucchini, a pinch of sugar, and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out the pan and return to medium heat.

Ingredients you will need

Sesame Seeds

Zucchini

Sugar

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Frying Pan

Add 1 teaspoon sesame oil and the remaining 1/4 teaspoon garlic.

Ingredients you will need

Sesame Oil

Garlic

Add the shiitakes, a pinch of salt, and the soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.

Ingredients you will need

Shiitake Mushrooms

Soy Sauce

Salt

Place the bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain.

Ingredients you will need

Bean Sprouts

Water

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Slotted Spoon

Colander

Place the sprouts in a bowl, and add 1/2 teaspoon sesame oil, a pinch of salt, and a pinch of sesame seeds; set aside.

Ingredients you will need

Sesame Seeds

Sesame Oil

Sprouts

Salt

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Bowl

Add the spinach to the pot of boiling water, and blanch until it wilts and turns bright green, about 30 seconds.

Ingredients you will need

Spinach

Water

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Pot

Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out the excess water.

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Water

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Colander

Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil, and 1/2 teaspoon sesame seeds.

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Sesame Seeds

Sesame Oil

Salt

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Bowl

Mix well and set aside.

Place the daikon in a bowl, and add the hot chile flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil, and a pinch of salt.

Ingredients you will need

Red Pepper Flakes

Sesame Oil

Daikon Radish

Sugar

Salt

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Bowl

Mix well and set aside.

Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat.

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Frying Pan

Add 1 teaspoon vegetable oil and heat until shimmering.

Ingredients you will need

Vegetable Oil

Add 1 cup cooked rice and flatten it to form a pancake covering the bottom of the pan, about 1/3 inch thick. Cook until it is crisp and golden on the underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break the crusty rice into several pieces.

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Rice

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Spatula

Frying Pan

Add the remaining rice. Arrange the vegetables on top in wedge-shaped piles (like pizza slices), topping with the julienned carrot. Cook, uncovered, until well heated through, 10 to 15 minutes. Bring the skillet to the table, add the chile sauce, and toss the mixture gently to combine the ingredients.

Ingredients you will need

Vegetable

Carrot

Chili Pepper

Sauce

Rice

Equipment you will use

Frying Pan

Serve hot.

Equipment

Ingredients

Servings:

237milliliters

bean sprouts 59milliliters

peeled and julienned carrot, in 2-inch lengths 237milliliters

peeled and julienned daikon radish, in 2-inch lengths 4teaspoons

dark sesame oil 1teaspoon

dried hot chile flakes 1teaspoons

minced garlic 1Tbsp

Korean red chile sauce (gochujang) or other hot chile sauce, more to taste 4servings

Salt 1teaspoon

toasted sesame seeds, plus a pinch 237milliliters

thinly sliced shiitake mushroom caps 237milliliters

short-grain rice, rinsed well and drained 1teaspoons

soy sauce 237milliliters

packed spinach leaves 1teaspoons

sugar, plus a pinch 1teaspoon

vegetable oil 1medium

zucchini, julienned, in 2-inch lengths

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. 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. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.