Simple Way to Make Homemade Korean Bibimbap (Vegetarian)

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Quick Korean Bibimbap (Vegetarian). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Korean Bibimbap (Vegetarian), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Bibimbap (Vegetarian) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Korean Bibimbap (Vegetarian) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Korean Bibimbap (Vegetarian) using 19 ingredients and 8 steps. Here is how you cook it.

I love ordering Korean bibimbap when I go for Korean. This is a very traditional Korean dish. It is such a versatile dish and the ingredients can be substituted to what you have at home. Topped with a fried egg, gochujang sauce and seasoned vegetables makes it a fresh, healthy dishes which is very flavoursome. #Koreancuisine #bibimbap #vegetarian #vegetarianbibimpap #healthy #ricebowldish #Koreanfood #friedegg

Ingredients and spices that need to be Get to make Korean Bibimbap (Vegetarian):

1. Vegetables:
2. 3 teaspoons sesame oil, divided
3. 3 teaspoons tamari sauce, divided
4. Sprinkle of salt per vegetables
5. 1 small courgette, thinly sliced or julienne
6. 1 large carrots, julienne
7. 2 small garlic cloves, very finely diced
8. 3 cups baby spinach
9. Knob butter
10. Handful shiitake mushrooms (or any of choice), sliced
11. Rice:
12. 2 cups cooked white rice
13. Fried eggs:
14. 2 tablespoons vegetable oil (or any cooking oil of choice)
15. 2 eggs
16. Garnish:
17. 2 fried eggs
18. Sprinkle of sesame seeds (optional)
19. Drizzle or dollop Gouchjang sauce

Instructions to make to make Korean Bibimbap (Vegetarian)

1. Prepare the vegetables, slice the carrots into very thin matchsticks. Thinly slice courgettes and mushrooms.
2. Heat 1 teaspoon sesame oil in a medium pan over medium heat. Add the courgette and a pinch of salt and 1 teaspoon of tamarind sauce. Cook, stirring frequently to desired softness and then remove from the pan, transfer onto a large plate and set aside.
3. In the same pan again heat 1 teaspoon sesame oil, over medium heat. Add the carrots and a pinch of salt and 1 teaspoon tamari sauce. Cook, stirring occasionally and cook to desired softness. Then remove from pan and transfer onto same plate as courgettes.
4. In the same pan again heat 1 teaspoon sesame oil, add the garlic, spinach and 1 teaspoon sauce. Cook for 30 seconds or until just wilted. Remove from the pan, transfer into a sieve and gently squeeze out any excess water. Then transfer onto the plate with the other cooked vegetables.
5. In the same pan again heat a knob of butter and the shiitake mushrooms. Cook to desired softness. Then remove from the pan and set aside.
6. To make the fried egg, in a small pan add oil and let the pan heat up a little. Then add crack one egg into the pan and cook until the whites are mostly set. Tilt pan towards you so oil pools on the bottom edge. Using a spoon gently baste the uncooked patches of white until set with the oil. Transfer onto a plate and repeat process for second egg.
7. To assemble place rice at the bottom of the bowls. Around the rice on top add the courgettes, carrots, spinach and mushrooms.
8. Top with fried egg. Sprinkle with sesame seeds (optional) and drizzle or dollop generously with gochujang sauce. Mix it up well and enjoy. Serve with other sides such as kimchi, fried chicken etc.

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