Korean bibimbap

Name: Korean bibimbap
Prep time: 90 min
Total time: 160 min
Yield: 4
Ingredients: 2 ½ tbsp rice syrup; 200 g tofu, plain; 1 aubergines; 1 avocados; 150 g leaf spinach; 2 spring onions incl. green parts; 2 cm ginger; 1 garlic; ½ bunch coriander; 300 g squash; 1 limes; 150 g bean sprouts; 50 g radishes; ½ tsp hot paprika; 100 g mini cucumbers; 5 tbsp toasted sesame oil; 140 g whole-grain rice; 1 tsp chilli flakes; 2 tsp Himalayan salt; 3 ½ tbsp mirin (rice wine); a little pepper; salt; 4 tbsp black sesame seeds; 2 tbsp lemon juice; 2 tbsp soy sauce

main dish vegetable dishes

Total: 2 hr 40 min. | Active: 1 hr 30 min.

vegan, lactose-free, gluten-free

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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.

Nadia Damaso - Eat better not less

Ingredients

for 4 person

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

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

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

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

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

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

Side dishes
140 g	whole-grain rice
	salted water, boiling
2 tbsp	black sesame seeds, toasted
1	avocado, thinly sliced
1 tsp	lemon juice
a little	coriander, torn

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.

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