ROASTED VEGETABLE BIBIMBAP
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors. In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil. Mr. Volger crisps cooked rice in a skillet to get the characteristic crunch of bibimbap; you can prepare the rice up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.
- Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek.
- Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated.
- Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
- If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.)
- While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
- To serve, use a spatula to scoop out rice and divide it among 4 bowls, ensuring that everyone gets some of the crispy part. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl. Garnish with sprouts or shoots, pickles (if using) and lime. Serve immediately, passing gochujang or sambal oelek at the table.
Nutrition Facts : @context http, Calories 1140, UnsaturatedFat 15 grams, Carbohydrate 212 grams, Fat 20 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams
VEGETARIAN BIBIMBAP
I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.
Provided by Lisa
Categories World Cuisine Recipes Asian Korean
Time 50m
Yield 3
Number Of Ingredients 14
Steps:
- Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
- Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
- To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 45 g, Cholesterol 196.2 mg, Fat 18.8 g, Fiber 5.2 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1085.8 mg, Sugar 7.1 g
ROASTED VEGETABLE BIBIMBAP
Cook the rice in a skillet to get the characteristic crunch of bibimbap, The rice can prepare up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead. Featured in Lucas Volger's: Vegetarian Bowls Spiked With Vibrant Asian Flavors
Provided by gailanng
Categories Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- First, make the pickles:.
- Slice the cucumbers into 1/8-inch slices, and places slices in a bowl. Add the sugar and salt, and toss to coat the slices evenly. Transfer them to a colander, and allow to drain and soften for 20 to 30 minutes. Rinse well, then drain, place in a bowl, and add the vinegar. Toss to coat, then taste and adjust vinegar as needed. Transfer pickles to a storage container, and refrigerate for up to a week in advance.
- Next the Bibimbap:.
- Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.
- Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar or palm sugar and gochujang or sambal oelek or Sriracha.
- Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they're evenly coated.
- Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
- If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.).
- While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
Nutrition Facts : Calories 578.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 186, Sodium 1468.6, Carbohydrate 116.7, Fiber 8.7, Sugar 19.3, Protein 19.1
SHEET-PAN BIBIMBAP
Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here's a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus.
Provided by Eric Kim
Categories dinner, quick, weeknight, grains and rice, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
- On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
- Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
- To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.
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