On the Saturday I made today’s #meatlessmonday recipe, we had a freezing rain/snow “storm” in Maryland that cause an “emergency snow plan” to go into effect and, thus, cancel our swim meet. I wanted something warm and spicy for breakfast and wasn’t in the mood for my usual eggs.
As I looked in the refrigerator and saw the leftover brown rice and the leftover sushi rice I had a made during the week, a light bulb in my head went on – Bibimbap!
Bibimbap is a Korean dish. I was first introduced to it on a trip to Vancouver, Canada (weren’t expecting that, were you?). Some colleagues and I went to dinner with a local friend and he ordered a couple orders of the version of this dish served in a hot stone dish (known as dolsot bibimbap). It was delectable.
If you’ve never heard of Bibimbap, bibim means “mixed” and bap means “rice”. Traditionally, the dish is a bowl of steamed rice, sautéed vegetables and a fried egg mixed up together. For Korean’s, this is a way of using up rice and leftovers. In summer, bibimbap is served cold. In the winter, hot. The best part of this dish is that it’s always served with a red chili paste known as gochujang.
Unfortunately, I did not have any gochujang on hand, so I substituted the chili-garlic paste I had in refrigerator. I sauteed up some mushrooms in a little sesame oil. Then, I sauteed a mixture of carrots, red cabbage and white cabbage (because those are the veggies I had on hand). I warmed up the rice, added the veggies and made the sauce.
The sauce was made by combining:
- 2 Tbsp Gochujang (or chili-garlic paste if you can’t find it)
- 1 Tbsp sesame oil
- 1 Tbsp coconut sugar
- 1 Tbsp water
- 1 Tbsp white sesame seeds
- 1-2 tsp rice vinegar
I still had some eggs on hand from this week’s batch of baked eggs, so I used one of them (if you don’t use eggs, leave it off). I have to say, the dish was a perfect start to the Saturday morning! (Side note: next time, I think I’ll try adding some strips of nori)
Have you ever had Bibimbap? What are your favorite veggies to add to your vegetarian version of this Korean dish?
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