I had heard of Bibimbap a few times (Perhaps from Pinterest or Taste Stopping, Food Gawker…gah… so many sites to lure you in ;)), but have never ended up making until now. My friend told me that she has been making it quite often, and after looking at some recipes and photographs of the dish, I was really tempted to make it. Since I’ve been living with a friend of mine and his family for the past 2 months, I have been a bit reluctant to make food that takes more than a few minutes to prepare, since I don’t want to hog the kitchen and such. However, I sneak in there when no one is in the house and have been making dishes to post on Calm Mind Busy Body. The lighting in all my photos have been a bit unpleasant and so the photographs are not great. The lens I brought with me (My friend live in San Francisco and I live in Canada) is half-broken, so my last few posts don’t have the greatest shots. I apologize for that, since I always try to make my photos at least somewhat decent.
Any-hoodley, this is a little bit time consuming, but it’s not so bad. Especially if you have a julienne peeler… that’ll save you a bunch of time. I didn’t have mine with me, so I bought already shredded carrots and just hand chopped the rest.
I was told to eat this with Gochujang (Korean sweet and spicy sauce), but I didn’t have any at the time of making this, but I decided to buy some the next day and I really like it with this! I’ve also been putting it on other things too, so if you like spicy sauces, I’d give it a try. It isn’t that spicy. If you’re at all worried, just start off with a tiny amount.
I only used 2 tbs of oil to cook all of the vegetables, so this is a super healthy dish (Some oils are definitely healthy for you, such as Extra Virgin Olive Oil, but I still try to keep it to a minimum as it’s easy to go overboard when stir-frying things) and if you want something a little meatier in there, you could add some sliced firm tofu or seitan.
- large handful of spinach (it shrinks/wilts considerably when sauteed, so lots is good!)
- bag of bean sprouts
- 1-2 zucchinis, julienned/chopped into small strips
- 1-2 yellow summer squashes, julienned/chopped into small strips
- handful of shiitake mushrooms, sliced
- 2-3 cups shredded carrots
- 1-2 eggplants, chopped into small strips
- 2-3 green onions, chopped
- 4-6 garlic cloves, minced
- reduced-sodium soy sauce / nama shoyu / liquid aminos
- seasoned/non-seasoned rice vinegar
- 1-2 tbs toasted sesame oil / olive oil
- 1 tbs chili oil (optional)
- water, when/if needed whilst sautéing
- sea salt & ground pepper, to taste
- Gochujang (Korean Sweet & Spicy Sauce, typically served with Bibimbap, but you can use hot sauce or if you don’t like spicy things, you can leave it out)
- Optional: Rice (I didn’t use rice, but I think a lot of times Bibimbap is served over rice)
- Prepare all of the vegetables (Keep them all separate): Leave the spinach and sprouts whole, but chopped the zucchini, summer squash, shiitake, carrots, eggplants, green onions and garlic.
- Heat up a wok/non-stick skillet with a bit of the oil (I used 2 tbs of oil in total for everything, so you can probably get away with that too. Use more if you wish) to medium-low heat. Start sautéing each of the vegetables individually (This is a bit time-consuming, but The bean sprouts, mushrooms and spinach are super fast. The eggplant probably took the longest). Add some of the minced garlic, soy sauce, rice vinegar and sea salt & ground pepper to the pan each time you are sautéing a vegetable. You can add a small amount of water to the pan when needed. I think I only added water for the eggplant. Get out a large plate or platter to place the sauteed veggies in.
- After individually sautéing the vegetables, assemble them how you wish and serve with some Gochujang and rice. You may prefer to mix them all together in the end, as I ended up doing. Allow everything to fully cool before placing leftovers in a container.