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vegetarian bibimbap

The name of this Korean classic translates as mixed rice, and the dish is as adaptable as the name implies. According to chef Seoyoung Jung of Seoul's Bburi Kitchen, the most popular bibimbap

in Korea today is the homestyle version, which typically includes leftover banchan, gochujang, and sesame oil.

400g short-grain rice, or four servings of cooked rice 1 medium carrot. 4 tablespoons neutral oil 200g of fresh shiitake mushrooms, or 6 dried shiitake mushrooms rehydrated in water and sliced One garlic clove, peeled and smashed 1 tablespoon soy sauce. Four eggs (optional). Kimchi, to serve (vegan if needed). Serve with toasted sesame oil.

For the spinach. 300g spinach (frozen or defrosted is good). One fat garlic clove, peeled and smashed 1 teaspoon toasted sesame oil 1 teaspoon soy sauce. 1 teaspoon of roasted sesame seeds.

Use 100g of beansprouts. ½ fat garlic clove, peeled and smashed One spring onion, trimmed and thinly sliced diagonally 1 teaspoon toasted sesame oil ½ teaspoon roasted sesame seeds.

One of the benefits of this dish is that it can be made ahead of time up to the end of step 7, and the toppings can be left out or substituted as desired. Bibimbap is commonly made with beef tartare or bulgogi (grilled marinated sliced beef), but the most basic forms, as shown above, are vegetarian. 

1. Meat, vegetarian, or vegan?

If you're making the rice from scratch (though you can buy cooked short-grain rice from Korean specialty stores), rinse it in a colander with cold water, pressing the grains together until the water runs clear. 

2 A note about rice

Place the rinsed rice in a saucepan with 275ml of cold water and let it sit for five minutes. Cover and bring to a boil, then reduce heat and simmer for 15 minutes.

3. Cook the rice.

A pan with spinach.While the rice is drying and cooking, blanch the spinach in boiling water for a minute, then scoop out with a slotted spoon, rinse under cold water, and squeeze out as much extra liquid as possible; 

4. Prepare the spinach.

A bowl of bean sprouts. Boil the beansprouts in the same water as the spinach for four or five minutes, until tender, then drain and rinse with cool water. Mix in the garlic, spring onions, sesame oil, seeds, and a generous amount of salt, then set aside with the spinach.

5. Add the beansprouts, carrots, and mushrooms.

Heat a tablespoon of oil in a frying pan over medium heat, then add the carrots and a pinch of salt. Stir-fry for three to five minutes, or until softened.

6 Fry carrots and mushrooms.

combine all of the ingredients for the gochujang sauce with a tablespoon of cold water; depending on how long your red pepper paste has been open, you may need to add a little more water

7. Make the sauce.

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