This dish is a treat to behold as much as it is to eat. Full of complex flavor, this vegetarian take on a classic Korean dish is heaven itself on a cold night. Primarily a rice dish, bibimbap can be made up of anything you want.
This was inspired by the recipe in Meera Sodha's delightful work East.
Ingredients
Gochujang Sauce
- 4 1/2tbspgochujang sauce
- 3tbsptoasted sesame oil
- 1 1/2tbspsoy sauce
- 1 1/2tbspagave syrup
- 1 1/2tbsprice vinegar
Rice
- 1 1/4cupshort or medium-grain rice, rinsed thoroughly
Bibimbap
- Vegetable oil
- 2inmedium-sized sweet potatoes, sliced 1/8 thick
- 2lbbroccolini, or baby broccoli
- 4ozShiitake mushrooms
- Sprinkle of kosher salt
- 2tbspsoy sauce
- 2tbspsesame oil
- 4eggs, optional
Method
Gather all of your ingredients for the gochujang sauce, and mix thoroughly in a small bowl. Set aside for later.
Rinse your rice through a sieve several times, until the liquid comes out clear. Heat 1 1/2 cups of water over high heat. Add a teaspoon of salt to the water. Once it’s boiling, add the rice, cover, reduce to a simmer, and let sit until all the liquid is absorbed, about 15 - 20 minutes.
Have all your vegetables chopped and ready. This will make it much easier when you begin cooking.
Heat a tbsp of vegetable oil in a skillet over medium-high heat. Once simmering, add the sweet potato. Try to get as many of them in a single layer as possible. Leave to cook without touching them for 3 minutes. Then start to stir them. Continue to cook until they’re evenly browned and cooked through (another 5 minutes). Once finished, remove from the pan to a large bowl.
Next, start your broccoli. Heat another tbsp of vegetable oil in the same pan you used for the sweet potato. Once shimmering, add your broccoli. (Careful: it might sputter). Let cook for a couple of minutes. Then add two tbsp of water to the pan, quickly place a cover over the broccoli, and let cook for another three minutes. Remove the cover, and cook for two more minutes, or until the broccoli starts to brown. When they’re done cooking, remove from the pan and add to the bowl with the sweet potato.
Add your shiitake mushrooms to the now empty pan. Sprinkle a little kosher salt (just enough to make the mushrooms release their juices). Cook, stirring occasionally so the mushrooms don’t stick to the bottom of the pan. Let cook until they’re fully softened, about 2 -3 minutes. Remove and add to the bowl with the sweet potato and broccoli.
Once all your veggies are in the bowl, drizzle them with the soy sauce and sesame oil.
To serve, place a heaping spoonful of rice at the center of each bowl. Surround with your veggies.
If you're using eggs, heat one last tbsp of oil in your pan, and crack open the four eggs into the pan. Cook until they’re just done (about 2 -3 minutes). Place on top of the rice.
Swirl some sauce around everything, and serve with kimchi or another banchan of your choosing!
Tips & Tricks
Bibimbap is a great dish to make if you have vegetables that are right on the edge of going bad. Feel free to add or swap out the vegetables I’ve included here.
Traditionally, an egg is added at the end. I’ve tried it with and without this egg, and both versions taste amazing. If eggs aren’t your thing, feel free to leave out.
The bowls you see pictured are traditional Korean ceramic stone bowls used in cooking. They can be heated up to high temperatures, keeping your food as warm as possible while you enjoy it. If you happen to have some, they will go great with this dish. If not, you can still use a traditional bowl or plate.
Reviews
carlosh
Love this recipe. Added tofu instead of eggs though.
sanjam31
Bibimbap turned out great! Much better than what I have had in restaurants.
alejandrosaid
Very simple n easy recipe. Loved it!
Rachel Zorn Kindermann
(@rkindermann)
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosa... Read More