Sunday, August 4, 2013

Meatless Monday! Vegetable Bibimbap

This beautiful bowl of vegetables and rice is definitely worth trying if you have never tried it before! The vibrant flavors of the mushrooms, carrots, and cucumber really come out in this dish and combine so well with the slightly runny egg yolk and brown rice. I think I love this meal and will make it often. The fresh scallions on the top really add to the "fresh" flavor of the dish that keeps you coming back for more!

I've only had Korean food one time before making this (and it was in an actual Korean restaurant). I went with some friends to a Korean restaurant in D.C.. I had the seafood cakes and they were so good! So when I saw this recipe I remembered it from the restaurant because I believe someone I was with had ordered it. They serve it in a bowl or a hot stone pot. The hot stone pot is apparently worth it because it makes it take even more delicious by crisping the rice on the bottom of the dish and cooking the egg right in the bowl. I don't have a hot stone pot :( but I do have a lovely bowl which I served it in.

This is one of the great vegetarian recipes because it can be customized (my favorite right?). You could add zucchini, bean sprouts, seafood, tofu, or chicken or beef if you eat those :). This recipe does have cucumber in it...don't skip the cucumber or replace it with zucchini. Unless of course you seriously just dislike cucumber. Otherwise you really need to put it in there and try it. Hot cucumber sounds a little different but it really adds to the dish! You may or may not find me looking for meals made with cooked cucumber now. I really hope you enjoy this dish as much as I did! Feel free to e-mail me with any questions or comments! Happy cooking!

Vegetable Bibimbap
Serves 4

- 1 ½ cups brown rice, cooked
- 5 ounces (5 cups) baby spinach
- 2 ¼ teaspoons canola oil
- 2 carrots, cut into matchsticks
- 2 garlic cloves, minced
- 4 scallions, white and green parts separated and thinly sliced
- 8 ounces shiitake (or white) mushrooms, thinly sliced
- ½ cucumber, seeded, cut into matchsticks
- 2 tablespoons soy sauce
- 4 large eggs
- sriracha sauce

1. Boil 2 cups of water in a large skillet and add the baby spinach. Cook and stir the spinach for about 30 seconds or until wilted, drain. Place on paper towels to drain.
2. In the same skillet (wiped out), heat 1 ½ teaspoons of canola oil over medium-high heat. Cook the carrots about 3 minutes, then add the garlic and whites of the scallions. Cool about 1 minute more, then add the mushrooms and cook an additional 4 minutes. Stir in the cucumber and cook for 3 minutes. Add the spinach and soy sauce and stir. Place the vegetables in a bowl and wipe out the pan again.
3. In the same skillet, heat ¾ teaspoon of canola oil while pan is over medium-high heat. Reduce the heat to medium and cook the eggs until they have a slightly runny yolk and the whites are just set, about 5 minutes.
4. Divide the warm rice between 4 bowls then add the vegetables in equal portions. Top each bowl with an egg. Sprinkle the bowls with the green part of the scallion, then drizzle with sriracha if desired. 

Recipe adapted from Martha Stewart 

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