Vegetarian Bibimbap.

Bibimbap is a Korean dish translated as: Mixed rice. Does this mean you can add just about anything to your rice bowl, mix it, and say "Bibimbap"? If only it was that easy (ehem! It is). There are two main ingredients that distinguishes Bibimbap from other rice mixture. That is the use of raw/or gently cooked eggs and Gochujang (hot pepper paste).

Ok, ok...you can omit the Gochujang, but you CANNOT omit the eggs. Alright...yes you can even do that too *sigh*. I've included a non-spicy sauce in this recipe as well. Since my kids don't like spicy and my husband don't like Gochujang.

Here's what I like to put in my Bibimbap. My bowl will always have these vegetables: carrots, green onions, and spinach...everything else will be what ever I have on hand that day.

I like to make it buffet style, by cooking up all the vegetables. Then let everyone pick their own vegetables and sauce to mix into their rice bowl. There is no measuring here...just dabble a little here and there. Don't make it salty though, because you have the sauce to go over them.

While the rice is cooking do the prep work for your dish. Chop up all the vegetables, cook and drain the spinach, cook the bean sprouts with a little sesame oil and a dribble of soy sauce.

Add maybe about 1 TBS soy sauce and half the sliced green onion to the spinach. Mix them well and put them along side the bean sprout. This will be our buffet plate, it's a BIG plate.

On high heat cook the carrots with a little sesame oil, before the carrots burn- it's done. Put them along side the spinach and bean sprouts.

Cook the rest of the vegetables individually on high heat and transfer them to the buffet plate. There is no right or wrong way to cook the chives and mushrooms. Rule of thumb...remove them before they're burnt, simple?

For the non-spicy sauce:

Green onion sliced--the rest of the onions.
3 TBS soy sauce
2 TBS Sesame oil
1 TBS sesame seeds
1 TBS sugar

Next fry some eggs sunny side up or if you are adventurous. You can try the traditional way and use raw eggs. For the kids I cook their eggs well.

Here's how you put everything together. First add rice to bowl

Then add the cooked vegetables on top of the steaming hot rice. Leave the center open to exposed the hot rice.

Crack an egg on top of the hot and steaming exposed rice. Then add Gochujang, mix well before consuming. I'm the only one who eats it with raw eggs in my family.
Best eaten with a side dish of homemade Kim Chi's.

Servings: 4 Adults, 2 Children
Cooking time: 30 Min.
Costs: $4.57