This bright and colourful vegetarian bibimbap bowl recipe created by Monique Cormack ofNourish Everydaybrings a unique mix of Korean flavours and spices into one deliciously healthy meal. Packed full of important vitamins and nutrients, this wholesome and warming dish is perfect for your next cold night, weekend lunch or dinner party with friends.
Recipe: Korean Bibimbap Bowls
¾ cup rice (any variety you like), measured uncooked
2-4 eggs (depending on whether you would like 1 or 2 eggs per bowl)
2 cups broccoli, chopped into small florets (around 160-190 grams)
1 medium-large carrot
2.5 cups mushrooms, sliced (about 170-200 grams)
4 big handfuls of baby spinach (around 100 grams)
2 spring onions
1 tbsp sesame seeds
3 tbsp tamari or gluten-free soy sauce
1 tbsp sesame oil
1 tsp garlic powder
Coconut oil, macadamia oil or olive oil, for cooking
Salt and pepper
Kimchi or sauerkraut to serve
For pickling the carrot:
½ cup rice vinegar (can substitute apple cider vinegar)
1. If you’d like to have pickled carrots, start this recipe a day or two before so the carrots have time to pickle. To make the pickle: cut the carrot into matchsticks. Combine vinegar, water and maple syrup in a saucepan and bring to the boil, allow to bubble for 1 minute then cool for 5 minutes. Pack the carrot sticks into a container/jar and pour over the liquid. Pop in the fridge.
2. To start the bibimbap: prepare rice according to packet instructions. While the rice is cooking, you can start to cook the vegetables.
3. Get your sauces ready: make the vegetable stir-fry sauce by combining the tamari/soy-sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder and 2 tablespoons of water. Make the bibimbap sauce by combining the sriracha, ½ teaspoon garlic powder, 1 tablespoon maple syrup and 1 teaspoon sesame oil.
4. Take a fry pan and add a teaspoon of your chosen cooking oil. Add the broccoli to the pan, and sauté over a moderate heat for 3 minutes or until softened. As the broccoli is cooking, add 2 tbsp of the stir-fry sauce to the pan. Once the broccoli is done, slide it off onto a plate and set aside (you could put this in a very low-heat oven to keep warm).
5. Repeat the stir-fry process for the sliced mushrooms and the spinach, cooking each until softened and splashing through some stir-fry sauce.
6. Once the rice and all of the vegetables are cooked, arrange into two bowls. Add a serve of kimchi/sauerkraut and pickled carrot. Finally, fry up your eggs, keeping the yolks soft and runny. Slide them onto the top of the bowls.
7. Garnish bowls with bibimbap sauce, chopped spring onion and sesame seeds. Enjoy! Recipe notes
*Pickling the carrot is optional. You can just cut the carrot into matchsticks and add to the bowls raw! They’ll still offer lots of crunch and taste.
*Kimchi can often have fish and/or anchovy paste added to it, so it may not be vegetarian. You can swap this to a sauerkraut which should be totally vegetarian-friendly (but be sure to check the ingredients list when purchasing).
*Feel free to play around with the vegetables used in these bibimbap bowls – you could use other vegetables like zucchini, cauliflower or green beans.