(Bibimbap) Korean Vegetarian Rice Bowl

Chef Karen Chan

Ingredients:

  • 4 cups Cooked short medium rice (piping hot)
  • 1 Carrot (julienned)
  • 1 Zucchini (julienned)
  • 8 Dried shiitake mushrooms (rehydrated in warm water for at least 1 hr, sliced)
  • 1 pack Enoki mushrooms, separated
  • 4 Radishes, thinly sliced
  • 1 cup Shelled edamame beans, blanched
  • 2 pcs Fried tofu – julienned
  • 1⁄2 cup Kimchi (cut bite-sized)
  • 1 tbsp Minced garlic
  • 1 stalk Spring onion (sliced)
  • 1⁄4 tsp Korean chilli powder (gochugaru)
  • 4 fresh eggs
  • Ottogi Gochujang
  • Yeo’s Pure Sesame oil
  • Salt
  • Lee Kum Kee Premium Soy Sauce
  • Cooking oil
  • Sesame seeds (for garnish)

Method:

To Cook

  1. Set aside each type of vegetables on a big plate after cooking.
  2. Heat pan and 1⁄2 tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
  3. Sauté zucchini as above but add a pinch of minced garlic and some green onions. Season with salt.
  4. Sauté shiitake mushrooms as above and season lightly with soy sauce and sesame oil.
  5. Saute enoki mushrooms and lightly season with salt.

To serve:

  1. In a bowl, place 1 cup of piping hot cooked rice. Arrange vegetables and tofu on the rice, to line the side of  the bowl. Keep the centre of the rice clear to place the egg yolk.
  2. Crack an egg and separate the yolk. Gently place the yolk on the piping hot rice in the centre of the bowl.
  3. Drizzle some sesame oil and garnish with sesame seeds and remaining spring onions.
  4. Serve with Ottogi Gochujang for individual taste.
  5. Sprinkle Korean chilli powder (gochugaru) to taste.
  6. Repeat for another 3 servings.
  7. Mix in the egg yolk, Ottogi Gochujang with rice and toppings before eating.

Similar Recipes

English Muffins

English Muffins

Ingredients: 300ml milk, plus extra 7g sachet of dried yeast 25g white caster sugar 50g shortening or lard 425g plain flour, plus extra 20g polenta, optional Unsalted butter Method: Gently warm the milk in a pan until lukewarm or body temperature, 37ºC. Add the yeast...

Tandoori Cauliflower with Cashew Yoghurt

Tandoori Cauliflower with Cashew Yoghurt

This recipe is brought to you with the help of our friends at Wine Selectors Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into wedges 400g can lentils, drained and rinsed 1 small white onion, thinly sliced Juice of 1/2 lemon 1 1/2 tbsp extra virgin...

Ham & Cheese Empanadas

Ham & Cheese Empanadas

Ingredients:For Dough:  500g plain flour 190g cold unsalted butter, cut into cubes ½ tsp salt 60ml warm water 1 egg, at room temperature and whisked For Filling:  600g smoked ham, diced  200g mozzarella, diced  200g cheddar, diced  200g brown onion, diced  80g...

Gnocchi with Braised Leek & Pancetta

Gnocchi with Braised Leek & Pancetta

This recipe is brought to you with the help of our friends at Massel Ingredients: 500g gnocchi  2 potatoes, diced  1 clove of garlic, chopped 1 tsp dried chillies  1 leek, sliced  2 rosemary sprigs 100g pancetta, rind removed and diced 500ml Massel Veg Stock Method:...

Indian-Spiced Cauliflower Salad

Indian-Spiced Cauliflower Salad

Ingredients: 1 head cauliflower, cut into pieces 1 green banana chilli, sliced 1 bunch mint, picked  1 cup Indian style yoghurt Pinch of sea salt flakes ½ tsp garam masala powder ¼ tsp dry mango powder ¼ tsp fenugreek powder Vegetable oil for frying Method: Fry...

Spaghettini Aglio Olio

Spaghettini Aglio Olio

Ingredients: 500g good quality spaghettini Table salt (for pasta water) 8 birdseye chilli, sliced finely 5 cloves garlic, chopped ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf 250ml olive oil Sea salt and freshly ground black pepper to taste A...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!