Gen's Vegan Bibimbap - korean dish
1 1/2 cups long-grain white rice (I use Calrose rice)
2 carrots, cut into thin matchsticks (you can grate them if you prefer)
A few white turnips, cut in thin matchsticks (or add more carrots if you don't have any)
2 1/2 cups of pac choi, roughly chopped
1 garlic clove, thinly sliced
1 small onion, finely chopped
2 1/2 cups of baby spinach or kale (or other greens)
1 block of firm or extra firm tofu, cut into long thin rectangles
1/2 cup cabbage, grated
1 cucumber, cut into thin matchsticks (optional)
1 cup thinly sliced shiitake mushroom caps (optional)
A handful of green scallions as garnish (optional)
QUICK GOCHUJANG SAUCE
1 1/2 cup hot pepper paste (Sriracha)
1/4 cup rice vinegar or balsamic vinegar
1/4 cup water
1 tbsp sesame oil
2 tbsp honey or brown sugar
In a medium pot or rice cooker, cook rice according to package instructions.
Meanwhile, in a steamer, bring 2 cups water to a boil over high. Add carrots, pac choi, garlic, and onions and cook until crisp-tender, about 3 minutes.
Add in spinach or kale, tofu, cabbage, cucumber and mushrooms and cook about 1-3 minutes. Set the vegetables and tofu aside.
Mix together all of the Gochujang sauce ingredients. Put as much as you want on top of the bibimbap.
Divide rice among four bowls; top with vegetables and tofu. Drizzle each with sesame oil, sprinkle with scallion greens (if using), and serve Gochujang sauce on the side. Let each person add their own Gochujang sauce and mix their meal.
Pairs Well With
I love Bibimbap! While most versions of bibimbap include beef and/or an egg, this Korean rice dish is really all about the vegetables, that you can either sautéed or steam and serve over rice with sesame oil and Gochujang sauce- a hot and spicy korean red pepper sauce. You can buy Gochujang sauce (there's a vendor at Ottawa's Main Street Market that sells it on Saturdays from 9-2- May-Oct.), use Sriracha sauce instead, or, even better, make your own (I included below a simplified recipe of the sauce that I make). Bibimbap is typically served in a hot stone pot. I skip that step but you could also use a cast iron pan if you wanted. The great thing about this dish is it is simple, tasty, and everyone can season it to taste! You can also add any veggie you like (broccoli, cabbage, etc.)