Bibimbap Recipe | SAVEUR

Bibimbap

Bibimbap

This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. Get the recipe for Bibimbap »

Todd Coleman

Bibimbap, the staple Korean rice dish, can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. This recipe first appeared with Beth Kracklauer's story Seoul Food. For step-by-step photo instructions for making bibimbap, see our photo gallery.

Bibimbap
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.
serves 4

For the Sauce

34 cup cup gochujang (Korean spicy red pepper paste; available here)
6 tbsp. lemon-lime soda, such as Sprite
3 tbsp. doenjang (Korean soybean paste; available here) or miso
2 tbsp. corn syrup
2 tbsp. sesame oil
2 tbsp. minced garlic
2 tbsp. minced ginger
1 tbsp. brown rice vinegar
1 12 tsp. sesame seeds

For the Bibimbap

4 oz. mung bean sprouts
8 oz. baby spinach
12 dried shiitake mushrooms
6 tbsp. canola oil
3 tsp. sesame oil
2 tbsp. plus 2 tsp. minced garlic
2 12 tsp. minced ginger Kosher salt and black pepper, to taste
6 oz. gosari (called bracken fern), cut into 3″ pieces (optional)
2 small Korean squash or zucchini, halved and cut crosswise into 14″-thick slices
2 medium carrots, julienned
14 small daikon radish, julienned
34 tsp. sesame seeds
8 oz. firm tofu, cut into 12″-thick slabs
4 cups cooked white sushi rice
4 sunny-side-up eggs
2 leaves chicory, thinly sliced
2 leaves green-leaf lettuce, thinly sliced
1 scallion, thinly sliced

Instructions

Make the sauce: In a bowl, whisk gochujang, soda, soybean paste, corn syrup, sesame oil, garlic, ginger, vinegar, and sesame until smooth; set aside.
Make the bibimbap: Bring a 4-qt. saucepan of water to a boil, and add sprouts; cook until crisptender, about 30 seconds. Transfer to a bowl of ice water, drain, and dry with paper towels; set aside. Repeat procedure with spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add mushrooms; let soften for 30 minutes. Drain, remove stems, and slice 14″-thick; set aside.
Heat 1 tbsp. canola oil and 12 tsp. sesame oil in a 10″ nonstick skillet over medium heat. Add 1 tsp. garlic, 12 tsp. ginger, and mushrooms, season with salt and pepper; cook until hot, about 2 minutes. Transfer to a bowl; set aside. Repeat procedure, using same amounts of canola oil, sesame oil, garlic, and ginger, with the gosari, squash, carrot, and radish; season each with salt and pepper. Set each aside in separate bowls, and add 14 tsp. sesame seeds to radishes. Add 1 12 tsp. garlic, 14 tsp. sesame oil, salt, and pepper each to sprouts and spinach; stir. Heat remaining canola oil in skillet, and add tofu; cook, turning once, until browned, 4–6 minutes. Transfer to a plate; cut each in half.
To serve, place 1 cup rice each in center of 4 bowls, and top each with a fried egg. Place 14 of mushrooms in a mound in each bowl over the rice. Working clockwise, arrange 14 each squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce. Place tofu on lettuces; sprinkle with sesame seeds and scallions. Serve with sauce on the side.

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