Best 3 Vegetable Bibimbap Recipes

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Welcome to the world of vegetable bibimbap, a delightful and colorful Korean dish that combines the flavors of fresh vegetables, rice, and a savory sauce. This article will guide you through the process of creating the perfect vegetable bibimbap, with tips on selecting the freshest ingredients, preparing the vegetables, and assembling the dish. Whether you are a vegetarian looking for a hearty and flavorful meal or simply want to incorporate more vegetables into your diet, this guide will provide you with all the information you need to make a delicious and satisfying vegetable bibimbap.

Here are our top 3 tried and tested recipes!

VEGETABLE BIBIMBAP



Vegetable Bibimbap image

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 12

1 1/2 cups long-grain white rice
5 ounces baby spinach (5 cups)
2 1/4 teaspoons vegetable oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 pound shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
Sriracha sauce, for serving

Steps:

  • In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.
  • Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.
  • Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

Nutrition Facts : Calories 494 g, Fat 13 g, Fiber 7 g, Protein 16 g, SaturatedFat 3 g

GRILLED SUMMER VEGETABLE BIBIMBAP



Grilled Summer Vegetable Bibimbap image

Flame-kissed vegetables-bell peppers, cabbage, mushrooms and zucchini-are the stars of this meat-free crispy rice bowl. They're basted with a sesame-soy-and-gochujang sauce until tender while cucumbers pickle in rice vinegar and sesame oil. Top with fried eggs, drizzle with more gochujang sauce and dinner is served.

Provided by Rick Martinez

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1/2 cup vegetable oil, plus more for the grill grates
3 tablespoons gochujang
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds, plus more for serving
1 tablespoon honey
3 garlic cloves, finely grated
1 medium Kirby cucumber, halved and thinly sliced
1/2 teaspoon sugar
Kosher salt
1 pound large mushrooms, such as cremini, portobello or shiitake (stems removed if using shiitake)
3 large red bell peppers, quartered
1/2 medium head green cabbage, cored and halved
1 large zucchini, cut on the bias into 1/2-inch slices
6 scallions, root ends trimmed
4 large eggs
6 cups cooked white rice (from 3 cups uncooked)

Steps:

  • Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates or grill pan.
  • Whisk together the gochujang, soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, honey and half of the grated garlic in a medium bowl until combined. Reserve 3 tablespoons of the gochujang sauce for serving and set aside; the remaining sauce will be used to baste the vegetables while grilling.
  • Toss the cucumbers in a small bowl with the sugar and the remaining 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the grated garlic; season with salt. Set aside.
  • Grill the mushrooms, bell peppers, cabbage, zucchini and scallions on one side of the grill (reserving enough space for a skillet), turning and basting often with the gochujang sauce, until browned and tender, about 3 to 5 minutes per side. If using a grill pan, work in batches. Transfer to a cutting board and cut the cabbage, mushrooms and peppers into thin strips; transfer to a sheet tray, separating by individual vegetable if desired.
  • Meanwhile, prepare the eggs and crispy rice. Heat 4 tablespoons oil in a large grill-safe skillet (cast iron or stainless steel) on the other side of the grill and increase to high (or use the stove). Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes; season with salt. Transfer to a plate.
  • Heat the remaining 4 tablespoons oil in the same skillet. Add the rice, patting it down into an even layer and breaking up any clumps, and fry, undisturbed, until the underside is golden brown and crispy, about 5 minutes; season with salt. Flip to cook the other side (it's OK if it breaks up on you) until crisp and light brown, about 3 minutes. Divide among serving plates. Top with the grilled vegetables, pickles and fried eggs. Drizzle with reserved 3 tablespoons gochujang sauce as desired.

ROASTED VEGETABLE BIBIMBAP



Roasted Vegetable Bibimbap image

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

1 small or 1/2 large butternut squash
Neutral oil, such as canola or grapeseed oil
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons gochujang (Korean fermented chile paste) or sambal oelek, more for serving
8 ounces shiitake mushrooms, stemmed, caps cut in half if large
1 generous bunch broccoli rabe, thick bottom stems trimmed and discarded
1 teaspoon toasted sesame oil (optional)
5 cups cooked white or brown rice, or mixed grains
4 eggs
1 cup sprouts or shoots, such as broccoli sprouts, mung bean sprouts or sunflower shoots, for garnish
1/2 cup quick cucumber pickles, for garnish (optional; see recipe)
Lime wedges, for garnish

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

Tips:

  • Use fresh, high-quality vegetables. This will make a big difference in the overall flavor of your bibimbap.
  • Cut your vegetables into uniform pieces. This will help them cook evenly.
  • Don't overcook your vegetables. They should be tender but still have a little bit of crunch.
  • Use a variety of colors and textures in your bibimbap. This will make it more visually appealing and interesting to eat.
  • Feel free to experiment with different toppings. There are many possibilities, so find what you like best.

Conclusion:

Vegetable bibimbap is a delicious and healthy Korean dish that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With a little planning, you can have a delicious and nutritious bibimbap on the table in no time.

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