© 2012 Green Kitchen Stories Vegetarian_Bibimbap

Bibimbap with tofu & pickled vegetables

We know that it has been terribly quiet around here during the last couple of weeks. Sorry for that. After we had sent the book manuscript to our editor (big sigh of relief there!), all of us needed a short break to catch up on life again. But now we are back. And our plan is to slam you with a whole set of new recipes during this coming autumn. We have for example been making several different delicious desserts with blueberries, but we’ll save that for a later post.

Today we have prepared something that we make more and more frequently in our home. We live only a few blocks from a great Korean restaurant. And after our third take-away from them in ten days, we decided that it was time to learn how to make some Korean food ourselves. Our favorite dish is Bibimbap, so that is what we started with. Bibimbap is not only fun to say, it is also fantastic to eat, as it combines all kind of sweet, strong and sour flavors.

We don’t know how familiar you are with Korean food, so here is a short explanation. A bibimbap is basically a rice dish topped with a variety of vegetables (pickled, stir-fried, cooked or marinated), the Korean chili sauce gochujang and a sunny side fried egg. So far so good, right? Now here comes the wild part. When you have assembled a perfectly balanced and beautiful bowl of vegetables, it is time to take your chopsticks and stir everything into a mess. Not as beautiful anymore, but twice as creamy and delicious. In our version we have added ginger marinated tofu, fresh mango, and use black rise instead of ordinary white. But apart from that it is pretty straight forward.

This dish is great to do when you have a dinner with friends. Both the pickled vegetables and the marinated tofu can be prepared in advance and stored in jars. And when it’s time for dinner, you just cook the rice, fry a few eggs, put vegetables in bowls on the dinner table, and let everyone arrange their own plate.

We sometimes make our own kimchi using David Leibowitz recipe, but you can find ready-made in all Asian supermarkets. There, you will also find Gochujang sauce (apparently it can also be replaced with Sriracha sauce). Don’t take our choice of vegetables too serious, this recipe is great to do when cleaning out the fridge. Almost any vegetable can be used. But don’t skip out on the kimchi or Gochujang sauce, it is what makes the rest of the vegetables sing and sparkke at the edge of your mouth.

Vegetarian Bibimbap
Serves 4

ginger marinated tofu, recipe below
quick pickled cucumber, recipe below
2 cups (500 ml) black rice
2 carrots, cut into thin sticks

½ daikon radish, cut into thin sticks
1 ripe mango, thinly sliced
2 nori sheets, cut into thin strips
200 g oyster or shitake mushroom, sliced
200 g fresh spinach
4 eggs, fried sunny-side-up
1 large handful mung bean sprouts
1/2 cup kimchi, store-bought or homemade (spicy fermented cabbage)
1 tbsp sesame seeds, black or white
¼ cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

Ginger Marinated Tofu
200 g firm tofu
1-2 tbsp sesame oil
2-inch (5 cm) fresh ginger, grated
2 limes, juice

Drain the tofu and pat dry with a kitchen towel. Cut into thin 2-inch (5 cm) wide triangles and place on a large plate. Drizzle with sesame oil, grated ginger and lime juice. Toss so everything is coated. Place in the fridge for at least 30 minutes, turn occasionally.

Quick-Pickled Cucumber
½ large cucumber
6 tbsp apple cider vinegar
4 tbsp water
1 tbsp runny honey
½ -inch fresh chilli, minced
a pinch of salt

Divide the cucumber and remove the seeds lengthwise with a small spoon, then slice thinly. Stir the rest of the ingredients together in a mixing bowl, add the cucumber slices and toss so all slices are coated. Place in the fridge for at least 30 minutes, toss occasionally. Drain and serve.

How to cook black rice
Place the black rice in a sieve and rinse well, then place in a medium saucepan with 4 cups (1 liter) water and ½ tsp salt, bring to a boil, cover and lower the heat to simmer. Let simmer on low heat for 30 minutes. The rice should feel soft, yet chewy. If it is too tough, place the lid back on, remove from the heat and let rest for 10 more minutes.

Preparing Bibimbap Ingredients: Start by making the marinated tofu, the quick-pickled cucumber and then cook the rice. Cut the carrots and daikon into very thin sticks, then slice the mango and cut the nori into thin strips. Set aside in separate bowls. Add olive oil to a large frying pan on medium heat, add the spinach and let cook for a few minutes, stirring occasionally. When done, transfer to a bowl and set aside. Wipe the frying pan clean, add a dash of olive oil then fry the mushrooms on medium heat for 7-8 minutes, stirring occasionally. When done, transfer to a bowl and set aside. Wipe the pan clean again, then fry the eggs on one side on low heat, you want to keep the yolk loose.

Assembling Bibimbap: You can either make 1 very large bowl or 4 smaller bowls. Place the rice in a bowl, then place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang sauce. Stir around, using your chopsticks, before eating.

Enjoy!

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43 Comments

  1. Posted 9 Aug ’12 at 01:55 | #

    Omitting the egg, but totally making this this weekend to eat on the porch with a fizzy white wine.

  2. Posted 9 Aug ’12 at 01:57 | #

    Love. love. love.

  3. Posted 9 Aug ’12 at 02:19 | #

    Very nice, this is one of my favourite Korean dishes. Mango is a very interesting addition! I can imagine it working, though.

  4. Elide
    Posted 9 Aug ’12 at 02:25 | #

    One of my favourite dishes!
    Can not wait to make:)

  5. Ann Choe
    Posted 9 Aug ’12 at 03:47 | #

    Eating bibimbap in a sizzling little clay pot is so very delicious!

  6. Posted 9 Aug ’12 at 04:03 | #

    Is the rice warm when you eat it? Or is it room temperature.

    • Posted 9 Aug ’12 at 23:38 | #

      Hi Samantha, yes the rice should be slightly warm when you eat it. Although the exact temperature is not super important, when we eat this as take-away the rice has usually cooled, and it is still delicious. The temperature is more important in a variation of this dish called Dolsot Bibimbap. Then you serve it in a hot stone/clay pot, which heats everything up and makes the rice brown and crisp. You use a raw egg yolk instead of a fried, since it gets cooked in the heat of the pot.
      /David

  7. Kaisa
    Posted 9 Aug ’12 at 04:11 | #

    Can’t wait to try this, and loving the site. Thank you, tack så mycket!

  8. Julie Celene
    Posted 9 Aug ’12 at 06:13 | #

    I’m so excited about the recipe & that I just saw the your app on an ipad commercial!!!

  9. Posted 9 Aug ’12 at 06:36 | #

    As I visited a korean Restaurant in San Francisco I had exactly this dish and I was simply fascinated. But I couldn’t remember this exhausting name, thank you so much for remembering me again !

  10. Posted 9 Aug ’12 at 08:42 | #

    It’s great to have you back! Did you go somewhere nice when you took the time off? I never tried this dish, I only ate in a Korean restaurant once. I’ll give it a try, it’s very complete: proteins from the egg, vitamins and fibre from the vegetables and carbs from the rice. magic! Bring on the blueberries.

    • Posted 9 Aug ’12 at 23:30 | #

      Hi Ines, we have stayed at home and in our summer house during the last couple of weeks. Although I took a 2-day trip to watch the olympics in London (yes, I’m a sports nerd).
      /David

  11. Posted 9 Aug ’12 at 08:51 | #

    This is one of my favorite things to eat, and what a treat to find a recipe for a vegetarian version! I’m longing to buy a set of those heavy, stone bibambap bowls, to develop that beautiful crust on the rice.

    • Posted 17 Aug ’12 at 12:17 | #

      oooh, that looks delicious! you’re much btteer than i. i’m half korean and have yet to make an actual korean dish. so sad. that’s what happens when you live at home and have access to a korean mother. lol

  12. Posted 9 Aug ’12 at 09:53 | #

    Usch, vad fint! Looking forward to trying this…

    And bring on the blueberries–I’ve just picked so many in our Uppsala woods, and one can only make so many pies and scones (and blueberry gin fizzes)…I need inspiration!

  13. marie
    Posted 9 Aug ’12 at 11:21 | #

    You’ve put an Interesting spin on it! Will definitely try it with some mango and pickled cucumber next time. The tofu also sounds amazing!
    The addition of sesame oil makes it truly korean though, usually its mixed through with all the dried mountain vegetables (dried fern, bellflower roots etc). It’s also great with mixed grain rice cooked with red beans and millet in it for a bit of sweetness. :)

  14. Posted 9 Aug ’12 at 15:13 | #

    this is by far the prettiest and most amazing looking Bibimbap i have ever seen! i love those bowls, but in restaurants they often lack in ingredients and are served with rice and very little veggies and sides only! will have to make this version this weekend! mhmmm

  15. Paul
    Posted 9 Aug ’12 at 17:37 | #

    Most Koreans I know wouldn’t use chopsticks to stir but of course a spoon (which always belongs to an original Korean cutlery) – just my five jeon ;-)

    • Posted 9 Aug ’12 at 18:30 | #

      Thanks for pointing that out Paul. Hope we haven’t offended any Koreans, but we still prefer using chopsticks.
      /David

  16. Posted 9 Aug ’12 at 17:44 | #

    that looks so fresh and delicious! i love the egg in it too!

  17. Sini
    Posted 9 Aug ’12 at 18:16 | #

    Congrats for sending your manuscript!
    Oh this dish looks so pretty! I’m sure the taste makes you dance around the room. It will be my first bimbimbap EVER! I’m not sure I wanna know what I’ve missed all my life…

  18. Posted 9 Aug ’12 at 20:58 | #

    Beautiful pictures and it sounds so delicious!

  19. Faye
    Posted 9 Aug ’12 at 21:27 | #

    Amazing recipe guys, looks so fresh and tasty. I was wondering though, as I love to make things to keep in jars and pots, how long can the tofu and pickled cucumber last for in a sealed jar? and should they be kept in the fridge or out of the fridge? I’d love to know so I can prepare either a bit amount to keep for a while, or smaller portions for the one meal. Thanks so much

    • Posted 9 Aug ’12 at 23:17 | #

      Hi Faye, if you store pickled vegetables in sealed jars in the fridge they can last for a very long time. At least a few weeks. I would only store marinated tofu a few days in a sealed container in the fridge. Also, if you know that you won’t use the tofu immediately, you might want to cut down on the amount of ginger. A longer marination time will make the flavors more intense.
      /Luise

  20. kylie
    Posted 9 Aug ’12 at 22:13 | #

    beautiful pictures! exciting to see korean recipe on your website! :) just to add on, traditionally we don’t use kimchi in bibimbap because gochuchang is enough but hey, whatever works is good!

    • Posted 9 Aug ’12 at 23:12 | #

      Hi Kylie, thanks for your comment! You are right that Gochujang is enough for flavoring this dish, but we are both so in love with the kimchi flavor and texture that we have been adding it as well. We rarely follow traditional routes completely. Adding something extra (tofu/mango/kimchi) here and there is all part of making a dish into our own.
      /David

  21. Laura Cooper
    Posted 9 Aug ’12 at 22:47 | #

    I’ve missed you!

    I have never heard of this but it looks awesome, hopefully try it this weekend. Thank you for your inspiration.

    PS. When is the book out?

    • Posted 9 Aug ’12 at 23:19 | #

      Hi Laura, the book will come out Spring 2013. When we have a more specific date we will announce it.
      Hope you will enjoy your first bibimbap!
      /David

  22. Posted 10 Aug ’12 at 01:07 | #

    I love that are using the black rice. I was looking for a use for that type of rice as we have dropped white rice from our diets. We have so many Korean restaurants here in Houston, TX but I haven’t heard of that dish. Looks delicious!

  23. Posted 10 Aug ’12 at 01:12 | #

    Well, you have been some very busy people and you deserve some time for yourself. I’m a sucker for veggie bibimbap and man does this look good!

  24. maiastras
    Posted 11 Aug ’12 at 01:15 | #

    I didn’t expect to see a Korean dish re-interpreted on one of my favorite blogs! I’m Korean and enjoy making bibimbap, but it’s actually almost unheard of to put kimchi or tofu in this dish. The reason is because in Korea there is a huge variety of marinated herbs and greens (called namul 나물) which tend to be used in bibimbap. Most people add some marinated stir-fried minced meat as one of the toppings, but the rest of the toppings are all vegetables and herbs. It’s not difficult at all to have a completely vegan version if you’re living in Korea, since they sell these pre-made namul at large supermarkets. Also, this wasn’t mentioned in your recipe, but most people add a little trickle of fragrant sesame seed oil along with the gochujang. It makes for a much more ambrosial culinary experience :)

  25. Posted 11 Aug ’12 at 04:32 | #

    This looks so freaking fabulous!

  26. Posted 11 Aug ’12 at 16:09 | #

    Wonderful! I always have bibimbap when I am at my favourite Korean restaurant… it’s delicious (and the only item they will prepare in a vegetarian version). I am looking forward to making your take on it at home. It looks awesome!

  27. Lisa @bitesforbabies
    Posted 13 Aug ’12 at 10:33 | #

    Just stumbled upon your blog…I love it! I’ll definitely be checking in often!

  28. Posted 15 Aug ’12 at 19:19 | #

    It’s exciting to see a recipe so packed full of vegetables flavor. This looks delicious, great post

  29. Babu
    Posted 16 Aug ’12 at 17:21 | #

    Congratulations on sending the book to your editor! I know, that is a very special feeling. Uncertainty and relief! I wil definitively by your book & I am already exited!

    Greetings from Germany,
    :: Babu ::

  30. Renee Bratt
    Posted 24 Aug ’12 at 20:06 | #

    I made your Bibimbap and it was delicious and so creative!
    I so enjoy your recipes!

  31. vinothini
    Posted 16 Sep ’12 at 02:04 | #

    I was trying to find a good vegetarian recipe – thank you for sharing your recipe – and the pictures are gorgeous and tasty!!! I’ll try it sometime soon.

  32. Posted 3 Oct ’12 at 11:37 | #

    Now that I’m based in Korea teaching English I eat this 3-4 times a week :) Your take on it looks absolutely delicious, as tofu is not typically added in Korea.

  33. Moe
    Posted 6 Oct ’12 at 22:31 | #

    I don’t know if the same applies in Korea, but would you photograph a japanese dish you’d have to pay attention to a few rules regarding the chopsticks: don’t cross them and don’t make them point towards the one looking at the picture.
    That’s just a bit of food photography trivia. Actually I’m pretty sure korean table manners are completely different.

  34. Posted 9 Dec ’12 at 16:49 | #

    We made it last night. Amazing. Eating it was a carnival experience. We had a ball. Thank you.

    It will definitely be one of my favorite posts this week.

    dina

  35. Ella
    Posted 11 Oct ’13 at 00:17 | #

    I can’t wait to make this. I especially would love to make homemade Kimchi. Can you suggest a good green recipe please?
    Thanks for keeping me inspired :)
    Ella

  36. Sarah
    Posted 6 May ’14 at 11:55 | #

    I just made this with a few slight adjustments and soba instead of rice and it was amaaaaaaaazing. I absolutely adore your blog. Thank you so much for sharing your beautiful recipes!

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