KOREAN-STYLE RICE BOWL (BIBIMBAP)


This recipe has quickly become a favourite for lunch or dinner. Prepare the sauce ahead and utilise leftover steamed rice, top with your favourite vegetables, a spoonful or two of kimchi or sauerkraut, a gooey egg and a drizzle of sauce. Mix together in your bowl and enjoy! 

YIELD: 4 SERVES 

INGREDIENTS:

2 tablespoons gochujang paste (Korean chilli / red pepper paste)

1 tablespoon rice vinegar (or other vinegar of your choice)

1 tablespoon water

1/2 tablespoon sesame oil

1/2 tablespoon sugar (optional)

1 teaspoon soy sauce

1/2 teaspoon minced garlic

4 cups cooked brown rice (or white/basmati/cauliflower rice)

Cooked beef, chicken, fish or tofu (optional)

1 cup cooked mushroom slices (freshly cooked or rehydrated) i.e. button, brown or shitake

1 carrot, peeled, shredded, lightly steamed or raw (keep crunchy for texture)

2 leaves kale, discard stalk, shredded and massaged with olive oil

2 leaves silverbeet, sliced and lightly steamed (cooked but firm texture)

1 onion, peeled and sliced and sauteed in olive oil

1 zucchini, cut into sticks and lightly steamed (cooked but firm texture)

Sprouts (cooked or raw) (optional)

4 big tablespoons kimchi or sauerkraut

4 fried eggs (runny yolks if you like)

Sesame seeds

METHOD: 

1. Combine gochujang paste, rice vinegar, water, sesame oil, sugar, soy sauce and minced garlic in a bowl to make bibimbap sauce.

2.  Assemble bibimbap bowls: divide rice between four bowls, add steamed/prepared vegetables, kimchi/sauerkraut, top with a fried egg, a drizzle of bibimbap sauce and a sprinkle of sesame seeds. Serve.

3. Store leftover bibimbap in airtight containers in the refrigerator for up to 3 days. Store leftover bibimbap sauce in a jar in the refrigerator for up to 2 weeks. Stir sauce before using from jar. 

Author: Megan Radaich          

Image credit: Megan Radaich          
Publication: www.foodpreserving.org

Share the knowledge of home food preservation!

Copyright
Copyright © 2023 Megan Radaich. All rights reserved.
Except as permitted under the Australian Copyright Act of 1968, no part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer
 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.