Do you know what the number one searched recipe on Google in 2023 was?
It’s none other than the traditional Korean dish, Bibimbap. Bibimbap is a Korean dish made by mixing rice with various seasoned vegetables and gochujang. With the success of the TV program "Jinny’s Kitchen 2(SeoJin's Kitchen 2)" in Iceland, interest in its main dish, Dolsot Bibimbap (stone pot bibimbap), has also increased. Let’s take a closer look at the Dolsot Bibimbap recipe from Jinny’s Kitchen 2(SeoJin's Kitchen 2).
Table of Contents
Preparing the Vegetables
Cooking the Vegetables
Mixing the Rice
Assembling and Heating
Finishing Touches
Vegan Bibimbap Recipe: One Serving
Ingredients:
1/4 onion(80g)
1/4 carrot(80g)
1/4 zucchini(80g)
1/4 bunch of spinach(80g)
1/4 pack mung bean sprouts(80g)
1 bowl of cooked rice (200g)
1 tablespoon of sesame seeds
salt
cooking oil
sesame oil
1 tablespoon of vegan gochujang (spicy red pepper paste)
shiitake mushrooms(70g)
Shiitake Mushroom Seasoning:
ground sesame seeds
soy sauce
minced garlic
chopped green onions
sugar
sesame oil
pepper
Step-by-Step Instructions:
1. Preparing the Mung Bean Sprouts and Spinach:
Rinse the mung bean sprouts thoroughly under running water, then drain. In a pot, bring water and 1/2 teaspoon of salt to a boil. Blanch the mung bean sprouts for 1 minute and 30 seconds, then rinse under cold water and squeeze out excess moisture. Season the sprouts with 1/2 teaspoon of sesame oil and a pinch of salt. For the spinach, trim the roots and wash thoroughly. Blanch the spinach in salted boiling water for 30 seconds, stirring occasionally. Rinse the spinach under cold water, squeeze out excess moisture, and season with 1/2 teaspoon sesame oil and salt.
2. Preparing the Vegetables:
Julienne the onion, zucchini, carrots, and shiitake mushrooms. In a lightly oiled pan, stir-fry the onion, zucchini, and carrots separately, seasoning each with a pinch of salt. Stir-fry the shiitake mushrooms with the prepared mushroom seasoning instead of salt.
Shiitake Mushroom Seasoning: Mix 1/2 teaspoon ground sesame seeds, 1/2 teaspoon soy sauce, 1/4 teaspoon sugar, 1/2 teaspoon sesame oil, 1/4 teaspoon minced garlic, 1/2 teaspoon chopped green onions, and a pinch of pepper.
3. Mixing the Rice:
In a bowl, mix the cooked rice with 1 tablespoon of gochujang until evenly combined.
4. Assembling the Bibimbap:
In a clay pot, layer the gochujang-mixed rice at the bottom. Arrange the prepared vegetables on top of the rice in neat sections. Suggested order: onions, zucchini, carrots, shiitake mushrooms, spinach, and mung bean sprouts.
5. Heating the Clay Pot:
Place the clay pot over low heat and allow it to heat for about 4 minutes until you hear a gentle sizzling sound, indicating the rice at the bottom is becoming crispy.
6. Finishing Touches:
Sprinkle the dish with sesame seeds and drizzle with sesame oil. For an added flavor boost, wrap the bibimbap in seasoned seaweed.
How did you enjoy this vegan bibimbap recipe, made to suit a variety of tastes? Bibimbap is a beautiful balance of seasoned vegetables and spicy gochujang. Thanks to the global popularity of Korean dishes like those seen on SeoJin’s Kitchen, bibimbap is becoming a beloved dish worldwide. Try making this colorful, delicious Dolsot Bibimbap today, and you might find a new favorite!