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
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