Saturday, January 19, 2008

Vegetable Bibimbap

We've made this a ton of times, and I've linked to the original post from the first time I made it, but it was from The Time Before Gibby, so I decided that I will now re-post it. Plus now we have a photo.

It's one of our favorite things. It's been one of my favorite things since the time I lived in Japan because we used to get it at this great Korean restaurant. It's a very versatile recipe and you can change it up however you want.

bibimbap

Vegetable Bibimbap
From a post on Something Awful.com

Cooked rice. (I used the boil-in-bag instant rice and it was perfect)
Salt/Pepper
Bean Sprouts.
Spinach
Carrots
1 egg
Garlic (chopped or crushed)
Vegetable oil
Sesame Oil
Red Chili paste/Sriracha Sauce. See note at end.

Directions, as written by the original poster:
First prepare your veggies. For carrots and other veggies cut them julienne style - really really thin.

First comes the spinach. On a hot skillet/pan poor some veggie oil. Heat to medium high. Throw your spinach in there with some garlic. Toss about. You are looking to WILT the spinach leaves, not cook it. When the spinach leaves have wilted, remove from heat (Lauren's Note: This takes about 5-7 minutes). Put in a bowl. Pour a little bit of sesame seed oil in and toss to coat. Let this sit for a while.

Next the rest of the veggies. Throw in your veggies, lets say carrots. Saute until they are limp but don't over cook it! Season with salt/pepper as you please. Remove from heat, let it sit in its own plate. Move onto the next vegetable until they're all cooked.

Next fry the egg. You can do any style you want except scrambled. Sunny side up is preferred.

Put your steamed rice into a big bowl. If you go small, you will regret it. On top of the rice put the vegetables (Lauren's Note: Put each vegetable into its own separate section, for the traditional presentation of it). On top of it all put the egg. Drizzle some sesame seed oil on top to finish.

Serve with the chili paste on the side. Scoop in as much chili paste as you can handle and with your spoon mix the whole thing until everything is a delicious red color. It is important to break up the egg and make sure that everything gets distributed evenly.
Time to eat!

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