VEGETARIAN BIBIMBAP
(SERVES 3 TO 4)
You need some vegetables. I will use carrots, zucchini, leeks and cucumber, but you can use whatever you like or have at hand (mushrooms, sprouts, spinach etc.). You can add some meat too if you like.
You need some cooked rice (preferable asian shortgrain).
One egg per portion.
Shredded Nori (if you don’t get it already shredded, take sushi nori sheets, roast them over open fire and shred them yourself )
Bibimbap sauce
2 Tbsp Gochujang (Korean chili paste! If you don’t get any look up the substitutes and recipes online, there are plenty.)
1 Tbsp Sesame oil
1 Tbsp Brown sugar
1 Tbsp Roasted sesame seeds
1 tsp Vinegar (I’ll use rice vinegar)
1 tsp Minced garlic
DIRECTIONS
Mix the Bibimbap sauce ingredients in a bowl.
Rinse, peel and julienne the vegetables . Add some cooking oil and 1/4 tsp of fine sea salt in a pan or wok and cook vegetables one after another or in separate pans on medium high to high heat for 2 to 3 mins.
Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the assorted vegetables. Bibimbap sauce and the egg on top of the rice. Sprinkle with the seaweed, Serve it.
Stir everything thoroughly before eating.
