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!
|Serving: 2-3||Prep 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
1 tsp Maple syrup
1⁄2 tsp Minced garlic
* Or 1 Tbsp Leek Miso
Gochujang base (spicy)
2 Tbsp Gochujang
1 Tbsp Toasted sesame oil or ginger & black garlic olive oil (*see note)
1 Tbsp Hot water
1⁄2 Tbsp Maple syrup
1 tsp Minced garlic
(optional) Toasted sesame seeds
** You can simply use just Gochujang and sesame oil too.
Soy sauce base
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 (*see note)
1 Tbsp Chopped green onions or chives
*Note: 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.
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.
2. Oyster mushrooms
- 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.
3. Swiss chard
- 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.
4. Spinach - Same as swiss chard and finish with a dash of toasted sesame oil to finish.
5. Bell pepper - Slice the pepper into thin strips. You can use raw or stir fry quickly.
6. Assemble bibimbap
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.
** Bibimbap is so versatile, you can use any seasonal vegetables. Carrot, sprouts, salad greens, and different proteins of your choice, so be creative!