Korean bibimbap

Korean bibimbap

Total: 2 hr 40 Min. | Active: 1 hr 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 1170 kcal
, Fat: 62 g
, Carbohydrate: 115 g
, Protein: 32 g

This recipe includes various components but is well worth the extra work for anyone interested in the world of bibimbap (the word literally means mixed rice). You don't have to prepare all of the toppings in this recipe, but the more you make, the more diverse your bibimbap experience. In South Korea, as soon as all of the toppings are on the rice, bibimbap is mixed thoroughly with chopsticks (not a fork so as not to crush the ingredients) and then eaten with a spoon. You simply have to try it! This recipe is completely vegan. In South Korea, bibimbap is usually topped off with a fried egg with a soft, warm yolk, giving the dish a more creamy texture once all the ingredients are mixed together. I have chosen to use avocado in place of the egg. Together with the squash & chilli puree, this gives the dish its creaminess.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Bean sprouts

150g bean sprouts
salted water, boiling
¾tbsp mirin (rice wine)
1tsp toasted sesame oil
1tsp soy sauce (or tamari)
¾tbsp black sesame seeds, toasted
a little pepper
a little chilli flakes

Cucumbers

100g mini cucumbers, thinly sliced
½ lime, use only the juice
¼tsp ginger, grated
2tsp black sesame seeds, toasted
1tsp toasted sesame oil
1tsp mirin (rice wine)
a little Himalayan salt
a little pepper

Radishes

50g radishes, thinly sliced
2tsp rice syrup
2tsp mirin (rice wine)
1tsp lime juice
a little chilli flakes
a little Himalayan salt

Spinach

2tsp toasted sesame oil
2tsp black sesame seeds
150g leaf spinach

Aubergine and squash

1 aubergine (approx. 300 g), halved lengthwise
300g squash (e.g. butternut), cut into approx. 2 cm pieces
1tsp Himalayan salt
2tbsp toasted sesame oil
4tsp rice syrup
4tsp soy sauce or tamari
2tsp mirin (rice wine)
½tsp chilli flakes
½tsp hot paprika

Tofu

1tbsp toasted sesame oil
1tbsp rice syrup
1tbsp soy sauce or tamari
1 ½tbsp lemon juice
1tbsp mirin (rice wine)
200g tofu, plain, cut into approx. 1 cm slices
1 garlic clove, finely chopped
¼tsp ginger, grated
a little chilli flakes
2 spring onions incl. green parts, cut into rings

Side dishes

140g whole-grain rice
salted water, boiling
2tbsp black sesame seeds, toasted
1 avocado, thinly sliced
1tsp lemon juice
a little coriander, torn
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How it's done

Bean sprouts

Blanch the bean sprouts in salted water for approx. 1 min., rinse with cold water, drain well, transfer to a bowl. Add the mirin and all the other ingredients up to and including the chilli flakes, mix, cover and chill for approx. 30 mins.

Cucumbers

In a bowl, mix the cucumbers with all the other ingredients up to and including the pepper, cover and chill for approx. 30 mins.

Radishes

In a bowl, mix the radishes with all the other ingredients up to and including the salt, cover and chill for approx. 30 mins.

Spinach

Heat the oil and sesame seeds in a wide pan. Add the spinach, sauté until wilted, set aside.

Aubergine and squash

Place the aubergine (cut side up) on a baking tray lined with baking paper, score several times. Place the squash alongside, season both with salt, drizzle with oil.

Roast for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Cut the aubergine into pieces, mix in a bowl with half of the rice syrup and half of the soy sauce, set aside. Mix the squash with the rest of the rice syrup and soy sauce, mirin, chilli flakes and paprika, mash the squash into a puree using a fork.

Tofu

Combine the oil, rice syrup and soy sauce. Add the tofu, mix and leave to infuse briefly. Drain the tofu, fry in a non-stick frying pan for approx. 2 mins. on one side, turn the tofu, add the garlic, finish cooking for approx. 2 mins. Add the sauce. Mix in the ginger and chilli flakes, plate up. Garnish with the spring onions.

Side dishes

Cook the rice in salted water according to the packet instructions. Transfer the rice to a bowl, mix in the sesame seeds. Plate up the avocado, drizzle with lemon juice and garnish with coriander.

Good to know
Serve: Bibimbap tastes best when the rice is warm and the toppings (which don't all have to be hot or a certain temperature) are then mixed in as described. One portion equates to approx. 200 g of cooked rice (approx. 70 g uncooked) and approx. 1 tbsp of each topping. All the ingredients are then mixed thoroughly with chopsticks and eaten with a spoon.

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