Bibimbap is my favorite korean dish and the only one I can actually make. Korean Cuisine often plays with the elements of hot and cold in their dishes and this is no exception. This dish is basically a rice bowl with different layers of deliciousness. Super filling, yet light and healthy!
Recipe Found here at VeggieNumNum
Featured Ingredients:
Edamame: low cal, high in fiber, protein, and vitamins. Green soybeans are a Pei-Wei favorite- which is where I first discovered them in high school. Delicious in pod, sprinkled with salt, and squeezed into mouth or loose thrown in salads, stir frys, etc. Great substitute for fatty meats! Kids love to snack on these too- check out the Dora ones in the freezer section.
Tempeh- High fiber, protein and vitamins. Fermented soybeans- and I'm telling you it's some yummy stuff. Nutty-meaty-mushroom like flavor. If you aren't into meat substitutes- you can pass on it and just use mushrooms- but its healthy and good for you- so why not??
Korean Rice Bowl
FYI: We use tempeh but you could use tofu, seitan or any soy meat substitute- or leave it out completely if you wish. We also don't make the chili sauce- we buy bottled Thai Chili sauce which is sweeter and less bitter than korean chili sauce. I haven't tried the recipe for the sauce so if you do- let me know what you think!!! We also use fresh shiitake mushrooms instead of dried.
Serves 2-4
- ¼ cup dried shiitake mushrooms
- 250g (9 oz) tempeh
- 1 brown onion
- 2 garlic cloves
- 5cm piece fresh ginger root
- 1/3 cup soy sauce
- 2 tsp brown sugar
- 1 tbs sesame oil
- 1½ cup sushi rice
- 250g (9 oz) edamame
- 120g (4 oz) baby spinach
- 1 red capsicum (bell pepper), diced
- 1 cucumber, diced
Chilli Sauce
- 2 tbs tomato paste
- 2 tsp minced chilli
- ½ tsp sesame oil
to serve
- 4 eggs, poached or fried (omit if vegan)
- toasted sesame seeds
Place the shiitake mushrooms in a heat resistant bowl and cover with hot water. Allow to stand for 5-10 minutes until mushrooms are tender, strain.
Halve the onion and then slice thinly, breaking the segments apart, mince the garlic and ginger. Slice the tempeh thinly. Combine shiitake mushrooms, onion, garlic, ginger and tempeh in a large flat dish, pour over the soy sauce, sesame oil and sprinkle with the sugar. Toss the ingredients until well combined and set aside, refrigerated for at least 30 minutes.
To make the sauce combine all the ingredients in a bowl, adding a little water to get a smooth, thickish sauce consistency.
Simmer the edamame in 3 cups of boiling water for 5 minutes, strain and rinse under cold water, set aside. Once cooled slightly shell the them and if you’re like me try not to eat them all before you add them to the rice bowl :)
Prepare the sushi rice to packet instructions, keep warm and set aside.
Heat a good heavy-based frypan over a medium-high heat. Add the marinated tempeh mixture and fry for 5-10 minutes allowing the tempeh to slightly blacken and crisp. Remove from the heat, place on a warm plate and cover with foil to keep warm.
In the same pan add the baby spinach and cooked edamame, toss, adding a touch of sesame oil if needed, and cook for about 1 minute until spinach has wilted, set aside.
To assemble the Korean rice bowl, dish out the prepared rice in four separate bowls, top with tempeh mixture, then cucumber and capsicum, a serve of the spinach and edamame, finish off with one egg (if using) a good drizzle of the chilli sauce and sprinkle with toasted sesame seeds.
To eat, use your chopsticks to mix the ingredients together with the rice allowing the sauce to combine with all the different elements, creating a complex, exciting and delicious meal, to the very last bite!
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