Serves 4
60 min
The Occasional Vegetarian's Bibimbap
Recipe GLPR516fd26c3e4f62
A vibrant Korean rice bowl featuring seasoned vegetables and crispy rice, tossed together with a spicy-sweet sauce. This vegetarian-friendly bibimbap combines sautéed mushrooms, wilted spinach, blanched bean sprouts, and pickled vegetables arranged over warm short-grain rice, finished with a drizzle of sesame oil and gochujang sauce.
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Ingredients
1 cup short-grain rice, rinsed well and drained
3 1/2 teaspoons dark sesame oil
Salt
1 medium zucchini, julienned into 2-inch lengths
1/2 teaspoon minced garlic
1/2 teaspoon plus a pinch of sugar
1 teaspoon toasted sesame seeds, plus a pinch
1 cup thinly sliced shiitake mushroom caps
1/2 teaspoon soy sauce
1 cup bean sprouts
1 cup packed fresh spinach leaves
1 cup peeled and julienned daikon radish in 2-inch lengths
1/4 cup peeled and julienned carrot in 2-inch lengths
1 teaspoon dried hot chile flakes
1 teaspoon vegetable oil
1 tablespoon Korean red chile sauce (gochujang), or more to taste
Directions
Rinse the short-grain rice thoroughly under cold water until the water runs clear, then drain well. Bring 2 cups of water to a boil in a medium saucepan. Add the rice, stir once, and return to a boil. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
While the rice cooks, prepare the vegetables. Trim and julienne the zucchini into 2-inch lengths. Peel and julienne the daikon radish into 2-inch lengths. Peel and julienne the carrot into 2-inch lengths. Thinly slice the shiitake mushroom caps. Mince the garlic. Keep the spinach and bean sprouts separate.
Heat 1 teaspoon of sesame oil in a large skillet over medium-high heat. Add the zucchini, season with a pinch of salt, and sauté for 3–4 minutes until just tender but still slightly crisp. Transfer to a plate and set aside.
In the same skillet, heat 1 teaspoon of sesame oil over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the mushroom slices and sauté for 4–5 minutes until golden and any liquid has evaporated. Season with the soy sauce and a pinch of salt. Transfer to a plate.
Add 1 teaspoon of sesame oil to the skillet and heat over medium-high heat. Add the bean sprouts, season with a pinch of salt and half the sugar (1/4 teaspoon), and stir-fry for 2–3 minutes until heated through and slightly softened. Transfer to a plate.
Heat the vegetable oil in the skillet over medium-high heat. Add the spinach and cook for 1–2 minutes, stirring frequently, until wilted. Season with a pinch of salt and a pinch of sugar. Transfer to a plate.
In a small bowl, combine the daikon and carrot with 1/2 teaspoon of sesame oil, the remaining 1/4 teaspoon of sugar, and a pinch of salt. Toss to coat and let sit for a few minutes to lightly pickle.
To assemble, divide the warm rice among four serving bowls. Arrange the sautéed zucchini, mushrooms, bean sprouts, wilted spinach, and pickled daikon-carrot mixture on top of the rice in sections, like spokes on a wheel.
Drizzle each bowl with 1/2 teaspoon of the remaining sesame oil. Top with a dollop of gochujang sauce (about 3/4 teaspoon per bowl, or more to taste) and a light sprinkle of toasted sesame seeds.
Serve immediately. Diners can mix the ingredients together with their spoon just before eating, distributing the sauce and flavors throughout the rice.
