Prep Time: 20 minutes Cook Time: 25 minutes
Recipe Adapted From: Korean Bapsang Serves: 4
Bibimbap is an flavorful, veggie packed Korean rice dish usually served in a hot stone bowl so the rice turns into a crisp cake! It’s still great without the stone bowl and very easy to make at home. This recipe was featured in our August 2023 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Ingredients:
- Jasmine rice (1-2 cups)
- 1 medium zucchini
- 1 medium cucumber
- 2 medium carrots
- 1/2 lb kale, collards, or chard
- 1 package extra firm tofu (frozen and thawed)
- 1 tsp minced garlic
- 1 tsp sesame oil
- 2 TBSP chili paste
- 2 TBSP rice vinegar
- soy sauce
- cooking oil
Directions:
- Cook the rice in a rice cooker or following package directions. Rice for bibimbap should be slightly drier than usual for best results.
- Prepare the bibimbap sauce: 2 tbsp chili paste, 2 tbsp vinegar, 1 tbsp water, 1 tsp sugar (optional), 2 tbsp soy sauce
- Cut the zucchini into matchsticks. Sprinkle with 1/2 teaspoon of salt, and let sit for 10 to 15 minutes. Squeeze out the liquid. Heat a pan with a little bit of oil. Add the zucchini and 1/2 teaspoon minced garlic. Sauté for 2 – 3 minutes over medium high heat. Stir in 1 teaspoon sesame oil.
- Blanch the cooking greens briefly in salted boiling water. Drain quickly, and shock in cold water. Drain again, and squeeze out the water. Toss with 1/2 teaspoon garlic, 1/2 teaspoon sesame oil, and salt and pepper to taste.
- Cut the carrots into matchsticks. Heat the pan again with a little bit of oil. Sauté the carrots for 1 – 2 minutes over medium high heat until slightly softened. Sprinkle with salt and pepper to taste.
- Squeeze the block of tofu lightly to remove excess water. Cut the tofu into about 3/4-inch cubes, and lightly sprinkle with salt. Heat the pan with a tablespoon or two of oil, and pan-fry the tofu until all sides are lightly golden.
- Place a serving of rice in a bowl. Nicely arrange a small amount of each prepared vegetable over the rice and top with a few tofu pieces. Drizzle a little sesame oil over. Serve with the red pepper paste sauce.