ROASTED VEGETABLE BIBIMBAP
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors. In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil. Mr. Volger crisps cooked rice in a skillet to get the characteristic crunch of bibimbap; you can prepare the rice up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.
- Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek.
- Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated.
- Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
- If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.)
- While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
- To serve, use a spatula to scoop out rice and divide it among 4 bowls, ensuring that everyone gets some of the crispy part. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl. Garnish with sprouts or shoots, pickles (if using) and lime. Serve immediately, passing gochujang or sambal oelek at the table.
Nutrition Facts : @context http, Calories 1140, UnsaturatedFat 15 grams, Carbohydrate 212 grams, Fat 20 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams
VEGETARIAN BIBIMBAP
I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.
Provided by Lisa
Categories World Cuisine Recipes Asian Korean
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
- Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
- To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 45 g, Cholesterol 196.2 mg, Fat 18.8 g, Fiber 5.2 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1085.8 mg, Sugar 7.1 g
VEGETARIAN BIBIMBAP
This recipe was something I developed one evening after a hot and humid summer day. I had just come back from a run and I needed something filling and substantial. So I came up with this idea: layer a starch (I had Jasmine rice) with a vegetable (I used mesclun salad) all topped with two fried eggs. The general appearance of the finished dish is reminiscent of the Korean dish "Bibimbap" which is steamed rice topped with meat, seasoned veggies and a fried egg.
Provided by dk683
Categories Breakfast
Time 23m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Whisk all the ingredients for the dressing together and set aside.
- Cook the rice as directed on the packet. I used a 1/4 cup of rice to 3/4 cup of water, but this might change depending on your location/climate. Once it is cooked, drain and put to the side and keep warm.
- Season the mushrooms and sauté them in a tablespoon of oil until lightly golden. Reserve.
- Fry the eggs in about a tablespoon of oil, season with salt and pepper. NOTE: Alternatively, you could serve this dish with poached eggs.
- To layer the dish, spread the rice on the bottom of the plate, season with a pinch of salt. Then mix the salad leaves with the carrot, mushrooms and tomatoes and add that to the plate. Drizzle over the dressing and finish off with the two fried eggs.
Nutrition Facts : Calories 502.1, Fat 28.7, SaturatedFat 5.7, Cholesterol 423, Sodium 206.4, Carbohydrate 50.5, Fiber 6.5, Sugar 0.9, Protein 17.2
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