Vegetable Bibimbap

vegetable bibimbap

I have a tendency to stay away from foods with weird names that I don’t recognize. I’ve come to the realization that I’ve been doing myself a great disservice. I’ve been missing out on tons of great food just because it doesn’t look like something I would normally eat.

This Vegetable Bibimbap definitely falls into that category. I almost flipped past it on my newest iPad edition of Everyday Food. But then I got after myself and decided to take a look at the ingredient list and found that it actually contained a lot of the foods we love, even if they were in a different format then I was used to. I decided to get out of my comfort zone and give it a try.

I’m so glad I did.

It was a simple meal with a great authentic (Korean) taste. I was a little hesitant about stir-frying cucumber because floppy cucumber didn’t sound great to me, but I was proved wrong and discovered that I like warm, floppy cucumbers. Who would have guessed? I wasn’t too sure about the egg either but everything just worked so well together and had a great Asian flavor.

I wasn’t too nit-picky about cutting the vegetables julienne since I was just serving it to my family. That’s definitely the most time-consuming part of the recipe. But, if you’re not too picky it really doesn’t take too long (or if you’ve got mad knife skills. I do not.).

This recipe has reconfirmed the fact that I need to take a step back from my American food rut and enjoy making something different.

vegetable bibimbap

Do you skip by recipes with names you don’t recognize or do they pique your interest?

Vegetable Bibimbap
This recipe uses toasted sesame oil, which I think is a worthwhile ingredient to keep in your pantry if you enjoy making Asian food. It adds much more authentic flavour to many dishes, and since you don’t use much in one recipe it lasts a long time.
Makes: 4 servings
  • 3 carrots, cut into matchsticks
  • 1 garlic clove, thinly sliced
  • 4 green onions, thinly sliced (white and green parts separated)
  • ¾ pound shiitake mushrooms, trimmed and thinly sliced
  • 1 English cucumber, cut into matchsticks
  • 5 cups (5 oz) baby spinach
  • 2 tablespoons soy sauce
  • 4 large eggs
  • 4 teaspoons toasted sesame oil
  • hot cooked rice, for serving
  • Sriracha sauce, for serving (optional)
  1. Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
  2. Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
  3. To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.

Adapted from Martha Stewart.