Vegetable Bebimbap

15 01 2014
This is my favorite dish from Korea. I love the flavor of all the vegetables and the spiciness of the condiments. You can substitute any vegetables you desire and adjust the spiciness to your taste. The key is to cook the rice perfectly with a little brown crust on the bottom. This is a one pot meal.

2 cups rice

3 cups water

Vegetable dressing:

1 1/2 tbsp toasted white sesame seeds, ground

1 small garlic clove, minced

1/4 tsp palm sugar

1/4 tsp light soy sauce

1/4 tsp salt

1 tbsp sesame oil

1/2 tbsp toasted sesame oil

1 tbsp olive oil

1/2 tsp shichimi (Japanese seven spice powder) or dried chili flakes

3/4 tsp rice vinegar

1/4 tsp mirin


6 oz soybean sprouts

6 oz baby spinach

6 oz carrot, julienned

1 cup green beans cut into 1 inch pieces

6 shiitake mushrooms, thinly sliced

1 tbsp olive oil

1 tbsp sake

pinch of salt

1 tsp toasted white sesame seeds

8 oz. baked tofu, (I used a sesame and peanut flavored one), cut into rectangular pieces

1/4 cup sliced scallions

2 egg yolks

1 – 3 tbsp Korean hot bean paste or Chinese chili sauce with fermented beans

Rice: Wash rice and put in a pot with the water. Cover with a lid. Bring to a boil and reduce temperature to low. Allow to simmer for 20 minutes then turn off heat. Allow to sit for 15 minutes.

In the meantime, mix together the dressing ingredients.

Bring a pot of salted water to a boil. Blanch the bean sprouts for 10 seconds then remove to cold water. Drain and toss with 1 tbsp of the dressing.

Parboil the beans until just tender. Plunge into cool water, drain and toss with 1 tbsp dressing.

Boil carrots for 1 minute, drain and dry and toss with a little dressing.

Boil spinach until just wilted. Drain and rinse with cold water. Squeeze out excess water and toss with 1 tbsp dressing. Set aside all vegetables in separate bowls.

Saute shiitake mushrooms in olive oil until they release their liquid. Add in sake and a pinch of salt and continue to cook until sake is evaporated. Add sesame seeds and remove to a bowl.

To finish, heat 1 tbsp of sesame oil in a large flat bottomed pan. (I used a paella pan.) Once the oil is hot, reduce heat to medium and add in rice. Spread out the rice into an even layer covering the bottom of the whole pan. Place the vegetables on top in separate piles. Cover pan and heat until rice sizzles and starts to become golden color on the bottom. Put the egg yolks, scallions and hot paste on top and mix it all together.  Serve immediately.




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