Do you also love oriental cuisine? Have you ever tried the complete vegetarian Korean bibimbap.
What does bibimbap consist of? Simply a bowl of steamed rice with lots of vegetables. If you prefer it vegan, stop here, but if you want it vegetarian, traditionally, a sunny-side-up egg is added.
I haven’t been to Korea, so how do I know about it? My sister and one of my dearest friends are passionate about everything Korean, starting with TV series.
I’ve tried watching some, but maybe I haven’t found the one that engages me yet. However, I found something interesting to try, Korean recipes like this vegetarian Korean bibimbap.
For this dish, I used a long-grain Italian rice, Apollo, very fragrant, organic.
I added winter vegetables like cabbage, spinach, carrots, peas, and pumpkin. Naturally, depending on the season, the vegetables change, see what you have in the fridge and create always different bibimbaps.
I apologize if I used chopsticks in the photos; honestly, I still don’t know if they use a spoon or chopsticks in Korea, so I guess I should go there to check.
I’ll leave you some oriental recipes, and soon, follow me for more Korean recipes.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Korean
- Seasonality: Autumn, Winter
Ingredients for Vegetarian Bibimbap Korean Dish
Ingredients for 2 people – I use my lemon sauce; alternatively, you can use soy sauce mixed with sesame oil and a pinch of chili if you like it spicy.
- 1/2 cup rice (Apollo organic)
- 1 cabbage (small Romanesco)
- 1.75 oz spinach
- 3.5 oz pumpkin
- 3.5 oz peas (cooked)
- 2 carrots
- 2 eggs (organic class A)
- 2 tbsp sauce (macrobiotic lemon)
- 1 tbsp chia seeds
Steps for Vegetarian Bibimbap Korean Dish
First, rinse the rice (I always rinse it) and if it’s Italian, organic is better, cook it in plenty of water with a pinch of salt for 10/12 minutes. Drain and set aside.
Prepare your vegetables by steaming, pumpkin in chunks, carrots in slices, peas, spinach, Romanesco cabbage in florets. Keep warm.
Plate the vegetables with rice in the center and cook sunny-side-up eggs with a drizzle of extra virgin olive oil.
Place the egg on top of the rice, sprinkle with chia seeds or other seeds (sesame if you have it) and serve with lemon sauce or with soy sauce, sesame oil, and chili.
Tips for Vegetarian Bibimbap Korean Dish
With the egg, the Vegetarian Bibimbap Korean Dish should be consumed immediately. However, there are variations, if vegan, you can replace the egg with sweet and sour tofu or even tempeh.
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
