These are one of the few recipes that are purely vegetable based, and are so delicious!
You can use any veggies for this recipe, which makes it so versatile, I prefer to use the 5 staple ingredients ; Carrot, Red Bell Peppers, Spinach, Zucchini, Cucumbers and chicken as a source of protein ( beef/pork/seafood may also work well!)
Each of the 5 veggies needs to be prepared a different way, after doing so they will all look like this ;
Some people prefer to stir fry all the vegetables, whereas I only stir fry some of them ; the zucchini. I think by stir frying the vegetables become a bit too soft for my liking? So I instead soak the cucumber, carrot and peppers in a vinegar like brine.
Bibimbap is served with hot sticky rice, and is sometimes cooked on the stovetop, the word bibimbap directly translates to “mixed rice”. The rice is usually served with gochujang or soy sauce. This is an amazing dish for families, and is really filling. Bibimbap has become a favourite in my family!
1/2 cup [diced] Red Bell Pepper 1/2 cup [half moons] Cucumber 1 cup [julienne] Zucchini 1/2 cup [julienne] Carrot 1/2 cup [blanched] Spinach 1 cup [diced] Chicken Breast 8 cloves Garlic 3 stalks Spring onion [your preference] Rice (for marinating) Sesame Oil Soy Sauce Rice Syrup Honey Rice Wine vinegar Salt Sesame Seeds
I will instruct you guys on how to prepare each component of the dish one at a time for your own ease! GARLIC - Add all the garlic cloves to a mortar pastel, along with 3 teaspoons of salt. Mash together and keep on the side (we will use this garlic in each of the components of the dish) RICE WINE VIEGAR SYRUP - In a small bowl combine 1/4 of a cup of rice wine vinegar and 2 tablespoons of rice syrup. Keep on the side (this will be used as a brine to pickle some of the vegetables) CHICKEN 1. Cut up the chicken into half inch cubes 2. Add 1 tablespoon of soy sauce + 2 teaspoons of honey + 1/4 teaspoon salt + 2 teaspoons of the garlic mixture 3. Cover and place into the fridge until ready to cook RED BELL PEPPER 1. Slice the peppers into matchsticks and place in a bowl 2. Add 1 tablespoons of the rice wine syrup, mix and leave on the side to pickle. CARROT 1. Slice the carrots into matchsticks and place in a bowl 2. Add 2 tablespoons of the rice wine syrup, mix and leave on the side to pickle. CUCUMBER 1. Slice the cucumber into thin half moons and place in a bowl 2. Add the remaining rice wine syrup, mix and leave on the side to pickle. SPINACH 1. Take blanched spinach and cut into smaller pieces and place in a bowl (to blanch the spinach place fresh spinach into boiling water for 30 seconds till soft, then take out and rinse under cold water) 2. Add 2 teaspoons of the garlic mixture + 1/2 teaspoon of salt + 3 teaspoons of sesame oil + add a sprinkle of sesame seeds 3. toss together, cover and leave on the side ZUCCHINI 1. Slice the zucchini into matchsticks, and place in a bowl. 2. Add 1 teaspoon of salt 3. Toss together, and leave it on the side (we do this to draw out the water from the zucchini) Once all the prep work is done, you can cook the rice, depending on how much you want to eat with the rice, I usually use 1 cup of Japanese sticky rice for 4 people. TO COOK THE ZUCCHINI 1. Squeeze out all the excess water from the zucchini and add to a hot pan 2. Add the remaining garlic and salt mixture, and continue to cook on high heat for another 30 seconds 3. Remove from the heat and place in a bowl. TO COOK THE CHICKEN 1. Remove the chicken from fridge and place all of it in a hot pan 2. Stir fry the chicken for 4-5 mins until fully cooked. 4. Remove from heat and let it cool. TO SET UP THE DISH 1. In a heat proof bowl, add a small drizzle of sesame oil, and spread around the bowl. 2. Fill half the bowl with cooked rice 3. Then remove the cucumber from its brine and pile in one side of the bowl (if you are making this for more than one person, split the vegetables evenly amongst everyone) 4. Then remove the carrots from their brine, and pile up next to the cucumbers. 5. Remove the bell peppers from their brine, and pile up next to the carrots. 6. Add the blanched spinach and pile up next to the bell peppers 7. Add the zucchini next to the spinach complete the ring of vegetables 8. In the centre of the bowl, add the cooked chicken. 9. Place the bowls onto a stove and allow them to heat up on medium heat for 10 minutes 10. Remove from heat with gloves and eat while hot. 11. Garnish with sesame seeds and spring onions. 12. Enjoy!