Veggie Bibimbap
AMAZING Korean spicy colorful mixed rice
Ingredients
- 8 oz mushrooms sliced
- 1 head broccoli cut into florets
- 3 carrots peeled and sliced on the bias or julienned
- 2 zucchini cut into bite size or julienned
- 8 oz fresh snap peas
- 3 cup uncooked short grain rice I love Koshihikari rice, rinsed and drained well
- Salt to taste
- Avocado oil or other neutral oil
- 2 cloves garlic
- 1 green onion white part chopped
- 1 teaspoon sesame oil
For the sauce:
- 3 Tablespoons gochujang
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon mirin
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
- 2 Tablespoons water
Additional toppings:
- Kimchi
- Seasoned bean sprouts
- Pickled daikon
- Lettuce
- Chopped green onions
- Sesame seeds
Instructions
- Cook the rice according to package directions. While the rice cooks, prepare all the veggies
- Add 1 Tablespoon of avocado oil to a large skillet over medium high heat. Cook each vegetable separately, making sure carrots are last – these will tint the oil and may change the color of the remaining veggies. I typically do snap peas, zucchini, broccoli, mushrooms, then carrots.
- Prepare the sauce by mixing all the sauce ingredients together.
Day 1 meal:
- I typically make a bowl with half rice and half mixed greens or chopped romaine. Top with a bit of each of the veggies, any other toppings listed, and a generous drizzle of the gochujang sauce. Mix everything together well and enjoy!
Day 2 meal (dolsot bibimbap):
- In a pot or preferably a Korean clay/stone pot, heat the 1 teaspoon of sesame oil on medium heat along with the chopped garlic and white portion of the green onions. Once this is fragrant, about 30 seconds, add some of the leftover rice and a splash of water. Cover and let this steam so the rice softens.
- Remove the cover, top with the veggies of choice and let these heat through until the rice sizzles. Remove the pot from the heat, add any additional toppings of your choice and a generous drizzle of the gochujang sauce. The rice should be a bit crispy on the parts touching clay pot. Mix everything together well and enjoy!