Bibimbap, vegan style

It’s “Better late than never” time for the Daring Cooks and I took the opportunity to catch up on the Bibimbap challenge from a couple of months back. This is an amazing dish – I strongly urge you to track down some Gochu Jang (Korean chilli paste) and make this! Sticky rice topped with crisp sautéed vegetables and a delicious hot sauce. You arrange it like so, then mix it all up with your spoon and dig in! I made a vegan version without egg, and, as always, the recipe here is the way I made it, but if you want the recipe for the original version, you can download the pdf here.

bibimbap_vegan

Things have been a bit quiet around here lately, but I have a good reason that I’d like to share with you! I’ve teamed up with my dear friend Sawsan of Chef in Disguise to take over the reins on The Daring Kitchen! It’s going to be such an adventure – I’m so excited! Check out our new recipe archive!

I’d like to take this opportunity to give a HUGE shout out to Shelley and Ruth for running the Kitchen since we lost Lis. If they hadn’t stepped up, the most awesome cooking and baking site on the internet would have closed its doors for good. Sawsan and I have some mighty big shoes to fill and we hope we make you proud!

Now, the Bibimbap!

Ingredients

Serves 5 and takes about an hour all up

500g (about 2 2/3 cups) sushi rice

400g (14 oz) firm tofu, well drained
1 red sweet bell pepper
1 yellow sweet bell pepper
100g (3 1/2 oz) snowpeas
1 large carrot
1 small (227g / 8 oz) can bamboo shoots, drained
3 spring onions (scallions), white and green parts
peanut or sunflower oil for sautéing

1 sheet nori (seaweed)

Sauce

2 – 3 tbsp Gochu Jang (according to taste – it’s quite spicy)
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sugar
1/2 tsp sesame oil
1 clove garlic, crushed
1 tsp sesame seeds

Directions

Julienne the tofu and all the vegetables and lightly sauté in a little oil, one at a time. They should be just cooked and still crisp. I arranged mine in separate piles on a parchment-lined baking sheet as I sautéed them, and kept them warm in an oven heated to 120°C (250°F) while I finished getting everything ready.

Use a pair of kitchen shears to cut the sheet of nori into thin strips. Set aside.

Mix all the ingredients for the sauce together in a small bowl.

Steam or boil the rice as per the directions on the pack.

Divide the rice between the bowls and arrange the tofu, vegetables and nori strips on top as in the photo.

Serve the sauce separately so people can help themselves to taste.

Put a teaspoon or two of sauce on top, mix it all together with your spoon and dig in!

This entry was posted in asian, daring cooks, rice. Bookmark the permalink.

8 Responses to Bibimbap, vegan style

  1. MamaD1xx4xy says:

    Looks delicious! Good luck with your new adventure.

  2. G’day and love bibimbap Rachel! Great recipe! BIG congrats to you and Sawsan!
    If there is anything I can do to help, you know you have my 100% support too!
    Cheers! Joanne @ What’s On The List
    Thanks also for inspiring with this month’s post too!

  3. coconutcraze says:

    Looks good! I saw Bibimbap on a Korean Air travel from Seoul and was facinated by it. Congrats on your new role!

  4. Kim says:

    Rachel, it looks great! I have this one on the list, and have the Korean hot chili paste since the original challenge was posted… Husband shall have an interesting dinner in the near future!

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