Korean Bibimbab
1/4 block of tofu cubed, flavored/cooked your choice
1/4 cup carrots, thin juliennes
1/4 cup zucchini squash, thin juliennes
1/4 cup mung bean sprouts
1/4 cup mushroom, thinly sliced (shiitake, etc.)
1 portion of cooked rice
sesame oil
salt & pepper as needed
oil for sauté
Chojang Sauce (spicy!):
3 tablespoon gochujang (red pepper paste avail at korean grocery)
1 1/2 tablespoon apple vinegar
1 tablespoon sugar
1. Thinly slice all the veggies. You change up the combination and add whatever you have: onions, different kinds of mushrooms, sprouts, etc. To use a dried mushroom, soak it in water for about 10 minutes until plump and then squeeze out the excess. Season with soy sauce if desired.
2. Cook each vegetable separately, except the mung bean sprouts, in a little oil and season with salt and pepper.
3. Blanch mung bean sprouts in covered pot until tender. Season with sesame oil and salt/pepper.
4. Place rice at the bottom of a bowl and arrange vegetables on top.
5. Mix all chojang sauce ingredients together and serve on top or on the side (be careful, its spicy!).
6. Grab a spoon, mix everything together, and dig in! (The name 'bibimbab' translates to 'mixed up rice.’)
SO HOW'D IT GO?
I'm so glad to see this! DD and I fell in love with Bibimbop and then later discovered the sauce we thought was vegan actually had beef something in it. We were crushed. I can't wait to try your sauce.
I love shredded raw spinach in bibimbop. If you cook it, as my Korean friends do, it gets kind of slimey, but raw and finely shredded, it's fantastic!
This is also good with sauted spinach, and soybean sprouts, that can be purchased at Korean groceries.
Also, if you don't have red pepper sauce, you can substitute with soysauce mixture made with: 1/4 cup soysauce, chopped green onions, hot red pepper flakes or powder, minced garlic, little bit of seseme oil and roasted seseme seeds, and little bit of sugar.
This was friggin' awesome! I added some spicy, too. ;)