Quick-Easy Bibimbap
Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.
Yield
2 servingsPrep
20 minCook
6 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and finely chopped |
*
|
| 2 |
scallions, spring or green onions
sliced |
|
|
| 1 |
carrots
peeled and cut into matchsticks |
|
|
| 1 |
zucchini
thinly sliced, then cut into matchsticks |
*
|
|
| ½ | cup |
red cabbage
thinly sliced, optional |
|
| ½ |
cucumbers
thinly sliced, then cut into matchsticks |
|
|
| 2 | cups |
rice
cooked or leftover |
|
| ¼ | cup |
cilantro
fresh |
|
| Sauce | |||
| ½ | tablespoon |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
red hot pepper sauce
or to taste, Korean style |
*
|
| ½ | tablespoon |
ketchup
or to taste |
|
| 1 | teaspoon |
rice vinegar
or to taste |
|
| To serve | |||
| 2 | large |
eggs
fried separately, optional |
|
| 1 | tablespoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
peeled and finely chopped |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| 1 | each |
zucchini
thinly sliced, then cut into matchsticks |
*
|
| 118 | ml |
red cabbage
thinly sliced, optional |
|
| 0.5 | each |
cucumbers
thinly sliced, then cut into matchsticks |
|
| 473 | ml |
rice
cooked or leftover |
|
| 59 | ml |
cilantro
fresh |
|
| Sauce: | |||
| 7.5 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
sesame oil
|
|
| 3E+1 | ml |
red hot pepper sauce
or to taste, Korean style |
*
|
| 7.5 | ml |
ketchup
or to taste |
|
| 5 | ml |
rice vinegar
or to taste |
|
| To serve: | |||
| 2 | large |
eggs
fried separately, optional |
|
| 15 | ml |
sesame seeds
toasted |
|
Directions
In a wok or large nonstick skillet, heat the oil over medium-high heat until hot.
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Add the carrot, green zucchini, and red cabbage if using, stirring often, and cook until the vegetables are tender but still crispy, 3 to 5 minutes.
Stir in the cucumber, rice, and cilantro until well combined.
Meanwhile mix together all the sauce ingredients in a small bowl until well blended.
Pour the sauce over the veggies and rice, and stir until well mixed. Adjust seasonings if needed.
Divide between two serving plates, place a fried egg on top of each bowl and sprinkle with toasted sesame seeds.
Serve warm with kimchee or any Korean side dish.
Note:
You can always add some cooked chicken or any barbecued meat to add some protein. The recipe is very flexible to adjust.
