About
A super-fast Korean alternative to a stir fry
Bowls of goodness seem to have taken over Pinterest and Instagram, and it's easy to see why- while stir fries are now pretty run of the mill, a gorgeously arranged bowl of your 5-a-day is definitely something worth hashtagging over.
Literally meaning 'mixed rice', bibimbap consists of a bowl of warm rice and chopped sauteed vegetables, topped off with chilli and soy sauce. Traditionally Koreans also add a raw or fried egg, or a portion of meat, but for my vegan version, I just use my favourite stir fry vegetables. You could also add some sliced tofu pieces or sesame seeds if you have them to hand- pretty much anything you'd usually add into a stir fry works here.
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LilacBlossoms favorited Vegan Bibimbap
05 Oct 16:49
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Jenn favorited Vegan Bibimbap
21 Jun 14:23
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Gina B. favorited Vegan Bibimbap
30 Jan 21:52
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KelliDroze added Vegan Bibimbap to Food
29 Jan 02:38
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StardustTea favorited Vegan Bibimbap
19 Jan 03:22
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Anna S. favorited Vegan Bibimbap
16 Jan 17:36
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happyliltoaster favorited Vegan Bibimbap
14 Jan 03:43
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Calah L. added Vegan Bibimbap to FOOD
13 Jan 21:44
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Ava S. published her project Vegan Bibimbap
05 Oct 16:22
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Step 1Start by getting your rice on the go as this will take the longest. Once this is boiling away, prepare each of your vegetables for frying or steaming, or chop them into your desired width and size if serving raw. Traditionally, vegetables such as carrots, courgettes and mushrooms are julienned, while things like spring onions and chillis can be chopped down small for garnishing. Experiment with your favourite ways to set up your own bibimbap bowl- I like to use strips of steamed broccoli, greens and raw red pepper as the main basis for my bowl, and then add in slices of fried mushrooms, julienned carrot and a sprinkling of sesame seeds.
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Step 2When your rice is ready, drain, and pack into the bottom of a large cereal or soup bowl with high sides (all the more for you to fit in your dinner!), then build up your bibimbap bowl with each vegetable sitting on top of the rice. Garnish with chilli slices, spring onion or a no-fail dollop of Sirichia sauce, and you're ready to go!
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