When mixing bibimbap, it's common to use either chopsticks or a spoon, but personally, I recommend using a spoon. Use a spoon to gently flip the rice from the bottom to the top, and mix well to ensure that areas with more and less gochujang sauce are evenly blended. Doing this ensures that the red gochujang sauce and the greens or vegetables are evenly mixed, creating an appetizing bibimbap that stimulates the appetite.
Additionally, don't forget to add chamgireum (참기름, sesame oil) or deulgileum (들기름, perilla oil) to your bibimbap to enhance its nutty flavor and savory depth, creating the perfect vegetable bibimbap tailored to your taste. Scoop up a generous spoonful of the well-mixed bibimbap, take a big bite that makes your cheeks puff out adorably like a cartoon character, and you'll surprisingly find that it tastes even better.
It is served hot regardless of the season, and the freshly served stone pot is extremely hot, so it should not be touched with bare hands. Slowly mix the rice and namul with a spoon before eating. As the rice and namul cook in the stone pot, you can hear a sizzling sound and smell the delicious aroma. After finishing the rice, there's also the delight of scraping off and eating the crispy nurungji (누룽지, crust of overcooked rice) from the bottom of the pot.
Sharing a yangpun bibimbap with friends can be a fun and interactive dining experience. Sometimes, it turns into a playful 'spoon fencing' match as everyone tries to get more of the dish, or competes to grab the tastiest namul first. Memories of such bibimbap moments with friends from my school days are still remembered as enjoyable memories today. In this way, the names 'classic bibimbap,' 'dolsot bibimbap,' and 'yangpun bibimbap' distinguish between the types of bowls used to serve them, though the ingredients for the bibimbap consist of similar kinds.
When using unblanched vegetables directly, selecting about 4 to 6 types, considering their flavors and colors, is advisable. While preparing namul as an ingredient for bibimbap requires sufficient time and effort, this vegetable bibimbap recipe skips the process of making namul. It uses basic vegetables without compromising the taste of bibimbap, allowing anyone to easily and conveniently prepare a delicious bibimbap.
Vegetable Bibimbap Ingredients
1. Main Ingredient
① Rice: 200g (approx. 7 oz) or 2 packets of Korean instant cooked rice
2. Secondary Ingredients
① Gochujang (red pepper paste): 250g / 9 oz
② Beef: 300g / 11 oz
③ Roasted seasoned seaweed: 8 sheets
④ Eggs: 2
3. Vegetables
① 1 Onion: 300g / 11oz
* Three-quarters of the onion is used for the gochujang marinade, and one-quarter is used for the vegetable bibimbap.
② Green onion: 1/2 piece (60g / 2.1oz)
③ Cucumber: 1/2 piece (100g / 3.5oz)
④ Red cabbage: 70g / 2.5oz
* If red cabbage is unavailable, regular cabbage can be used instead.
⑤ Carrot: 1/2 piece (100g / 3.5oz)
⑥ Lettuce: 3 sheets (20g / 0.7 oz)
⑦ Perilla leaves (kkaennip): 3 leaves (6g / 0.2 oz)
* Perilla leaves can be omitted according to taste, or replaced with other vegetables of your liking.
4. Seasonings
① Minced garlic: 1 tbsp
② Cooking wine (or vinegar): 2 tbsp
③ Sugar: 1 tbsp
④ Honey (or starch syrup): 3 tbsp
⑤ Butter: 30g / 1oz
⑥ Cooking oil: 2 tbsp
⑦ Sesame oil: 1 tbsp
5. Vegan seasonings
① Gochujang (red pepper paste): 1 tbsp
② Starch syrup: 1 tbsp (or sugar: 1/2 tbsp)
③ Vinegar: 1/2 tbsp
④ Sesame oil: 1 tbsp
* Mix the four types of sauce well in a mixing bowl before use. You'll get to enjoy the sour and sweet flavors of vegetable bibimbap.
* This vegan sauce is an excellent alternative if you prefer not to use the stir-fried gochujang.
Before Cooking Vegetable Bibimbap
1. Rinse 200g of rice two or three times before cooking.
* Soaking the rice in water for 10 to 15 minutes before cooking will result in plump and delicious rice.
* Instead of cooking rice from scratch, you can opt for instant cooked rice.
Vegetable Bibimbap Ingredients Prep
1. For the vegetable bibimbap sauce, finely chop three-quarters of an onion and half of a green onion.
2. Slice the remaining quarter of the onion, red cabbage, and cucumber into thin strips, and cut the carrot into matchsticks. The perilla leaves and lettuce should be cut to the thickness and length of two thumbs side by side.
* Slicing the onion thinly reduces its spiciness and enhances its sweetness.
Let's Start Cooking Vegetable Bibimbap
1. First, make the stir-fried gochujang for the bibimbap sauce. Put the minced onion and green onion, along with 2 tbsp of cooking oil, in a pan and sauté over low-medium heat for about 2 minutes.
* It's important not to burn the onions and green onions. To prevent them from burning, sauté them slowly over low-medium heat for about 2 minutes.
* Bibimbap made with stir-fried gochujang beef sauce offers a deliciously spicy flavor, a subtle hint of butter, and the chewy texture and rich taste of beef, creating an even more flavorful bibimbap experience.
2. After sautéing for about 2 minutes, the onions will become translucent and emit a cooked aroma. At this point, add 300g of minced beef, 1 tbsp of minced garlic, 1 tbsp of sugar, and 2 tbsp of cooking wine, and continue to sauté for about 3 more minutes.
* Adding cooking wine helps remove any unpleasant odor from the beef, resulting in a cleaner flavor.
3. After adding the beef and sautéing for about 3 minutes until the color changes, add 250g of gochujang, 30g of butter, and 3 tbsp of honey. Stir well and continue to sauté over medium heat for another 6 minutes.
4. While sautéing to ensure the gochujang cooks evenly, continuously stir slowly in a circular motion.
5. After stirring the gochujang for about 5 to 6 minutes, turn off the heat and transfer it to an airtight container to finish the stir-fried gochujang. Please lightly place the lid on the container at an angle to allow the steam to escape. If you've reached this step, then you've essentially completed 80% of the vegetable bibimbap dish.
6. Please add one serving of rice to a bibimbap bowl and spread it evenly.
* For bibimbap, rice that is slightly warm is more suitable than rice that is either too hot or too cold.
7. In a bibimbap bowl, properly arrange the rice, sliced seaweed, and all the julienned vegetables. Then, top it with a spoonful of the prepared stir-fried gochujang beef sauce and a soft-boiled egg in the center.
* After mixing the rice, if it tastes bland, adjust the seasoning by adding more stir-fried gochujang beef sauce as needed.
8. Finally, add a spoonful of sesame oil or perilla oil, mix well, and then enjoy the delicious flavors of your vegetable bibimbap.
* It's better to add the sesame oil almost after mixing everything, right before eating, rather than at the beginning of mixing the rice.
Delicious Pairings with Vegetable Bibimbap
1. Kongnamulguk (콩나물국, bean sprout soup)
𑛀 Bean sprouts are a healthy ingredient low in calories and rich in dietary fiber, which helps prevent the accumulation of body fat. When eaten with bibimbap, bean sprout soup with a touch of salted shrimp is not only non-spicy but also cool and light, enhancing the flavors of the bibimbap.
2. Doenjang Jjigae (된장찌개, soybean paste stew)
𑛀 Soybean paste, made from soybeans, is high in protein but low in vitamins. The namul (seasoned vegetables) and other vegetables in bibimbap compensate for the lack of vitamins in the soybean paste, while the potassium found in vegetable aids in the excretion of sodium from the soybean paste, making it an excellent combination.
3. Kimchi
𑛀 Kimchi, indispensable in all Korean cuisine, adds a cool and crisp flavor that makes bibimbap even more delicious. If someone knows the taste of eating a spoonful of bibimbap with a piece of kimchi on top, then that person would be highly knowledgeable about Korean cuisine's flavors.
4. Pakimchi (파김치, spring onion kimchi)
𑛀 Pakimchi is a type of kimchi celebrated for its natural spiciness and refreshing, tangy flavor of the spring onions. With each bite, the sharp spiciness of the spring onions tingles the tip of your nose, while the aroma of the fermented fish sauce rises, and the crunchy texture becomes addictive and delightful. It's especially tasty when enjoyed with bibimbap, as well as with ramyun or jjapaghetti.
5. Yeolmu Kimchi (열무김치, young radish kimchi)
𑛀 Yeolmu, rich in vitamins and fiber, is used in various Korean dishes. Its crunchy and tender texture makes for a delightful chew, making it perfect for creating a simple bibimbap with just yeolmu kimchi. If you have well-fermented, sour yeolmu kimchi, frying it with perilla oil can unlock the best savory and a rich, nutty flavor. The cool and crunchy taste of yeolmu kimchi complements any Korean dish beautifully.
Extra Tips for Vegetable Bibimbap
3. Try frying sausages in a pan and dipping them in stir-fried gochujang. The sausage's texture and the gochujang's flavor create a harmonious and unique taste. Also, if you have frozen dumplings at home, frying them and eating them with the stir-fried gochujang is delicious, too.
4. After cooking, transfer the stir-fried gochujang to an airtight container and let it cool completely before storing it in the refrigerator. Using a clean spoon each time you take some out can last for about 30 days in the fridge. Having this stir-fried gochujang beef sauce prepared allows you to quickly and easily make delicious bibimbap anytime.
Korean Pronunciation by Natives
‑ Korean bibimbap offers endless flavor variations, allowing you to customize it with various toppings to suit your taste. Traditionally, it's mixed with rice and spicy gochujang, featuring meats such as beef, pork, or chicken, or it can be enjoyed with fresh vegetables or seasoned greens. Beyond these traditional ingredients, you can also use lean canned tuna. If you have sourkimchi, slicing it to the thickness of a thumbnail, sprinkling a bit of sugar on it, and stir-frying it in oil makes for a great topping as well. Additionally, using perilla oil instead of the commonly used sesame oil inbibimbap can enhance its nutty, savory flavor. Adding a bit of anchovy fish sauce introduces a new dimension with a fish sauce-like flavor, offering a fresh twist on the traditional dish. |
|---|
‑ The rice and seasoned vegetables are mixed in a hot stone pot before eating. The stone pot's warmth keeps the dish hot throughout the meal, ensuring every bite is as warm as the first. After the rice is added, the heated stone pot not only creates a deliciously crispy layer of scorched rice at the bottom, adding to the enjoyment, but also, placing a slice of cheese on the sizzling hot stone pot enhances the dish's richness with its melted. Adding an uncooked egg yolk and letting it cook in the hot stone pot makes for an even more delicious dolsot bibimbap experience. |
‑ It's a stew made by boiling pumpkin, potatoes, tofu, and other ingredients in a fermented soybean paste.It has a deep, rich, and savory flavor that complements most Korean dishes well. It typically features beef or pork, and seafood like shellfish, crabs, and squid are also commonly used. While doenjang jjigae is typically enjoyed mild, adding a bit of Korean green chili can introduce a pleasantly spicy flavor. This dish can be made easily and deliciously with simple recipes and is a frequent addition to Korean meals. |
‑ It is a traditional Korean food that ferments red pepper powder, soybean powder, glutinous rice powder, and salt. It offers a spicy and sweet flavor that adds depth and aroma to Korean dishes. It serves as a fundamental seasoning for various Korean dishes and comes in options ranging from moderate to very hot, allowing for the selection based on personal preference. By mixing regular gochujang with vinegar and sugar or cider, you can create a tangy and spicy cho-gochujang, perfect for dipping raw fish or adding a bit of plum extract to use as a seasoning for bibim noodles. |
‑ The term 'Gosohaeyo' in Korean describes a rich, nutty flavor, often found in foods that contain vegetable oils like sesame or perilla oil, or the creaminess of mayonnaise. This flavor is also characteristic of nuts such as peanuts, walnuts, and almonds. |
‑ Bean sprout soup is made using a rich broth derived from seafood like squid. It lacks any spicy or overly stimulating flavors, offering instead a mild and delicate taste. When eating bean sprout soup, one can enjoy the crunchy texture of the bean sprouts and season it with salted shrimp. The high content of asparagine in the roots makes the soup particularly effective at relieving hangovers the day after drinking alcohol. |
‑ It's a Korean expression used to positively describe taste. If a certain food perfectly suits one's palate, leaving a lingering aftertaste or the desire to keep eating more, one can say 'Masisseoyo.' It is primarily used to express a subjective or objective positive evaluation of food or drinks. In Korean culture, food plays a crucial role in forming and maintaining social relationships, with people's reactions to delicious food often manifesting as joy and satisfaction. It's a very familiar and everyday expression used in Korea. |
‑ Bean sprouts, mung bean sprouts, eggplants, spinach, pumpkins, and shepherd's purse are among the vegetables that are briefly blanched in boiling water or stir-fried to preserve their natural flavors. They are then seasoned with salt, soy sauce, chili powder, and sesame oil to enhance their umami taste. After being seasoned, they can be eaten as ingredients in bibimbap or served as side dishes with rice. Namul can increase the diversity of a diet and plays a crucial role in providing internal nutrition with its rich content of vitamins and fiber. The variety of namul changes with the seasons, preserving the natural taste and nutrients, making it a healthy food option frequently found on Korean tables. |
‑ The expression is used to describe the texture of food ingredients or the elasticity of an object, conveying a sense of good energy, positivity, and liveliness. Examples include descriptions like 'The rice grains are bouncy,' 'The grapes are plump,' 'The pudding looks bouncy,' or even 'Your skin looks supple.' |
‑ Vegetables, also known as 'Yachae (야채)' in Korean, primarily refer to the edible parts of plants, such as fruits, stems, leaves, and roots. They are rich in vitamins, minerals, dietary fiber, and antioxidants, containing crucial nutrients important for human health. In Korea, vegetables are not only consumed fresh but are also commonly enjoyed as side dishes with rice after being boiled, sautéed, or briefly blanched and seasoned. These dishes are collectively known as 'Namul Banchan (나물 반찬, seasoned vegetable side dishes.)'. Traditional Korean home-cooked meals are centered around rice and typically include a type of meat such as pork, beef, or chicken, or a fish such as mackerel, hairtail, or saury. These are accompanied by kimchi and one or two types of 'Namul Banchan'. Additionally, lettuce and perilla leaves are often enjoyed fresh as 'ssam (쌈),' a style of eating where food is wrapped in leaves. This method highlights the fresh, crisp textures and natural flavors of the vegetables. |
Vegetable Bibimbap Recipe Summary
| Basic content | |
|---|---|
| Cuisine type | 𑛀 Main dish |
| Total time | 𑛀 Approximately 30 minutes (Prep time: 15 mins, cook time: 15 mins) |
| Servings | 𑛀 2 to 3 servings |
| Ingredients | |
| Main Ingredient | 𑛀 Rice: 200g (approx. 7 oz) or 2 packets of Korean instant cooked rice |
| Secondary Ingredients | 𑛀 Gochujang (red pepper paste): 250g / 9 oz 𑛀 Beef: 300g / 11 oz 𑛀 Roasted seasoned seaweed: 8 sheets 𑛀 Eggs: 2 |
| Vegetables | 𑛀 1 Onion: 300g / 11oz 𑛀 Green onion: 1/2 piece (60g / 2.1oz) 𑛀 Cucumber: 1/2 piece (100g / 3.5oz) 𑛀 Red cabbage: 70g / 2.5oz 𑛀 Carrot: 1/2 piece (100g / 3.5oz) 𑛀 Lettuce: 3 sheets (20g / 0.7 oz) 𑛀 Perilla leaves (kkaennip): 3 leaves (6g / 0.2 oz) |
| Seasonings | 𑛀 Minced garlic: 1 tbsp 𑛀 Cooking wine (or vinegar): 2 tbsp 𑛀 Sugar: 1 tbsp 𑛀 Honey (or starch syrup): 3 tbsp 𑛀 Butter: 30g / 1oz 𑛀 Cooking oil: 2 tbsp 𑛀 Sesame oil: 1 tbsp |
| Vegan Seasonings | 𑛀 Gochujang (red pepper paste): 1 tbsp 𑛀 Starch syrup: 1 tbsp (or sugar: 1/2 tbsp) 𑛀 Vinegar: 1/2 tbsp 𑛀 Sesame oil: 1 tbsp |
| Simple Instructions | |
|---|---|
| ① | Soak 200g of rice in water for about 10 to 15 minutes before cooking it. |
| ② | To make stir-fried gochujang, finely chop three-quarters of a 300g onion and half a stalk of green onion. |
| ③ | Slice the remaining quarter of the onion, red cabbage, cucumber, and carrot into thin strips, and cut the perilla leaves and lettuce into sizes comparable to that of a thumb. |
| ④ | In a pan, add the chopped onions and green onions with 2 tbsp of oil, and stir-fry over medium heat for about 2 minutes. |
| ⑤ | After frying the onions for about 2 minutes, add 300g of minced beef, 1 tbsp of minced garlic, 1 tbsp of sugar, and 2 tbsp of cooking wine. Continue stir-frying over medium heat for an additional 3 minutes. |
| ⑥ | After stir-frying the beef for 3 minutes, add 250g of gochujang, 30g of butter, and 3 tbsp of honey. Stir well and continue to fry over medium heat for an additional 6 minutes. |
| ⑦ | Once you've been stirring the gochujang slowly for about 6 minutes, the stir-fried gochujang beef sauce is ready. Turn off the heat and transfer the finished stir-fried gochujang into a storage container. |
| ⑧ | In a bibimbap bowl, spread a serving of rice widely at the bottom and then beautifully arrange the sliced seaweed and julienned vegetables on top. |
| ⑨ | Place a spoonful of the prepared stir-fried gochujang on top of the vegetables and top it with one sunny-side up egg that's cooked to a soft yolk. |
| ⑩ | Slowly mix the rice, gochujang, vegetables, and fried egg together with a spoon until well combined, then add a spoonful of sesame oil or perilla oil to complete a delicious vegetable bibimbap. |