Bibimbap, which directly translates to mixed rice in Korean, is the perfect dish to utilize any leftover vegetables in the fridge. Vegetarian version of the classic Korean bibimbap has never tasted better!
Let's start cooking!
Step 1 - Crisp bottom layer of rice
Heat a large heavy cast-iron skillet over medium heat.
Spread the rice in a loose layer and drizzle 1 Tbsp sesame oil into the pan, to crisp the bottom layer of the rice for 5 minutes.
Step 2 - Make bibimbap sauce
- In a small bowl, mix together gochujang, 2 ½ Tbsp mirin, 2 tsp white sesame seeds, 2 tsp sugar, 1 tsp sesame oil and spring onions until smooth. Set aside.
Step 3 - Make seasoning sauce
- In a separate small bowl, mix together 3 Tbsp soy sauce, 2 Tbsp mirin,1 Tbsp sesame oil, garlic, ginger, crushed white sesame seeds until well combined. Set aside by the stove.
Step 4 - Stir-fry ingredients
- In a pan on medium-high heat, heat ½ tsp vegetable oil and stir-fry bean sprouts with 1 tsp seasoning sauce and saute until crisp-tender, about 30 seconds. Remove from pan and set aside.
- With the same pan, stir-fry the remaining vegetables and meats in the same manner using the following measurements and times, remove from pan and set aside:
Carrots, ½ tsp oil, 1 tsp sauce, until crisp-tender, 30 seconds;
Zucchini, ½ tsp oil, 2 tsp sauce, until just tender, 1 minute;
Snow peas, ½ tsp oil, 2 tsp sauce, until crisp-tender, 45 seconds;
Spinach, 1 tsp oil, 1 Tbsp sauce, until just wilted, 30 seconds;
Mushrooms, 4 tsp oil, 1 Tbsp sauce, until tender, 1 minute;
Arrange and serve!
Arrange the kimchi, all of the stir-fried ingredients and bibimbap sauce neatly on the rice, leaving a small well in the middle of the dish. Gently place an egg yolk or fried egg into the well and garnish with black sesame seeds. Serve and mix well before eating.