How to make DIY Vegetable Bibimbap

JD

September 27, 2019

0

tasty-food-recipe

A much-beloved staple in Korean cuisine, bibimbap features short-grain rice topped with sautéed vegetables, pickled vegetables, and a fried egg. Sautéed shiitake mushrooms and spinach flavored with soy sauce, garlic, and toasted sesame oil gave our vegetables some heft. We also made a quick pickle of bibimbap toppings: Shredded carrot, bean sprouts, and
cucumber steeped in rice vinegar lent bright flavor and crunch. The final step was topping each bowl with a fried egg. Traditionally, the yolk is left runny so it can be broken and stirred throughout the rice and vegetables to provide a built-in sauce that adds richness to this otherwise lean dish. Shred the carrots on the large holes of a box grater.

Servings

4

Preparation Time

50 minutes

Ingredients

PICKLED VEGETABLES
4 ounces (2 cups) bean sprouts
1 carrot, peeled and shredded
1 cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick
1 cup rice vinegar

RICE
2 cups short-grain white rice
2 cups water
2 teaspoons rice vinegar
1 teaspoon salt

VEGETABLES AND EGGS
2 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
3 garlic cloves, minced
10 ounces (10 cups) baby spinach
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
Salt and pepper
4 large eggs

Procedure

1. FOR THE PICKLED VEGETABLES Combine all ingredients in bowl, pressing to submerge vegetables in vinegar. Cover and refrigerate for at least 30 minutes or up to 24 hours. Before serving, drain vegetables, discarding liquid.
2. FOR THE RICE Bring rice, water, vinegar, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook until liquid has been absorbed, 7 to 9 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
3. FOR THE VEGETABLES AND EGGS Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until they release their liquid, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, and cook until leaves are wilted,
4. about 3 minutes. Off heat, stir in soy sauce, toasted sesame oil, and vinegar and season with salt and pepper to taste. Transfer to platter and tent loosely with aluminum foil.
5. Crack eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon vegetable oil, and heat over medium heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook until whites are set but yolks are still runny, 2 to 3 minutes.

To serve, portion rice into bowls, top with vegetables and fried egg, and serve with pickled vegetables.

You can use seasoned or unseasoned rice vinegar. You can substitute sushi rice for the short-grain rice. If using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes. Serve with Korean Chile Sauce.

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