If I could only eat one food, it would be bibimbap. It’s versatile, colourful, and jam packed with balanced macro and micro nutrients.
Bibimbap can be a humble food but also a festive and fancy food if you eat it at restaurants. Each season, seasonal vegetables and herbs are used to make bibimbap more fun and nutritious. Hope you enjoy this recipe!
Cook Time: 1 hour
Total Time: 1 hour
1-1.5 cups Cooked sushi rice for each bowl
2 cups Torn or sliced oyster mushrooms/crimini/shiitake (any kind you want)
1 medium-size Eggplant
2 cups packed spinach
2 cups packed chopped swiss chard
1 medium-size Bell pepper julienned
4 Tbsp Water
Seasoning for eggplant
1 Tbsp Leek Miso
1 tsp Soy sauce
Seasoning for oyster mushrooms
1⁄2 Tbsp Soy sauce or 1 Tbsp Leek Miso
1 tsp Maple syrup
1⁄2 tsp Minced garlic
Gochujang base sauce (spicy)*
2 Tbsp Gochujang
1 Tbsp Toasted sesame oil or ginger & black garlic olive oil **
1 Tbsp Hot water
1⁄2 Tbsp Maple syrup
1 tsp Minced garlic
(optional) Toasted sesame seeds
Soy sauce base sauce
2 Tbsp Soy sauce
1 Tbsp Maple syrup
1-2 tsp Minced garlic
1 tsp Toasted sesame seeds
1⁄2 Tbsp Toasted sesame oil or ginger & black garlic olive oil **
1 Tbsp Chopped green onions or chives
Each ingredient is cooked separately and set aside. You can make a bigger batch to keep them in the fridge for 3 days for more bibimbap or summer noodle dishes.
Cut eggplant into strips and drizzle oil on the heated frying pan.
Stir fry the eggplant until nice and soft, then add Leek miso and cook for another 3-5 minutes.
Tear oyster mushrooms (or cut crimini or shiitake) into strips, then stir fry on medium-high heat (if the heat is low, they produce too much water).
Add the seasoning listed above or simply use Leek Miso.
Place chopped chards on the heated pan then add 2 Tbsp of water and add a sprinkle of salt (roughly 1⁄4 tsp more or less).
Cook until the leaves are wilted and water evaporates. Set this aside.
Same as swiss chard and finish with a dash of toasted sesame oil to finish.
Slice the pepper into thin strips. You can use raw or stir fry quickly.
Put 1-1.5 cups of cooked rice in a deep noodle bowl and place prepared veggies around the rice. Drizzle the sauce of choice (either Gochujang or soy sauce or both). Mix all the ingredients well until rice is coated with the sauce without any white lumps of rice.
* You can simply use just Gochujang and sesame oil too.
** This infused olive oil surprisingly tastes and smells like toasted sesame oil, so if you are allergic to sesame seeds, you can replace it with this oil.
Bibimbap is so versatile, you can use any seasonal vegetables. Carrot, sprouts, salad greens, and different proteins of your choice, so be creative!