Korean cuisine is intrinsically healthy, based on a wide array of vegetables and grains, and “bibimbap”, a customizable rice dish, is a great introduction to this rich culinary tradition. Literally translated as “rice mixed with assorted vegetables”, bibimbap is essentially a hot grain bowl. White or brown rice can be used as the base, or even a mix of rice, barley, quinoa, or any other combination of whole grains - Just make sure it’s steaming hot. The options for vegetable toppings are limitless, and we’ve offered simple recipes for a few traditional options, including lightly dressed spinach and bean sprouts and a sweet and tangy daikon radish pickle. While marinated beef, (called “bulgogi”) is a typical addition to the dish, we’ve made a plant-based version with Longève Original Crumbles that delivers an authentic flavor. Gochujang, a fermented Korean chili paste, and kimchi, a spicy pickled vegetable condiment (both pretty easy to find these days), add flavor and a bit of heat to the finished dish. A fried egg adds richness, but is entirely optional. Have fun, mix it up, and enjoy!
Ingredients
- ¾ cup rice wine vinegar
- ½ cup sugar or agave syrup
- ½ cup soy sauce or gluten-free tamari
- 1/3 cup light brown sugar or coconut sugar
- 3 Tbsp. toasted sesame oil
- 1 -2 Tbsp. gochujang, plus more for serving
- 4 large cloves garlic, peeled
- 1 small shallot, sliced very thin
- 2 scallions, white parts chopped, green tops sliced thin
- ½ cup boiling water
- 3 cups (4 oz) Longève Original Plant-Based Protein Crumbles
- 4 oz shiitake mushrooms, sliced thin
- 1 small piece daikon radish (about 8 oz), peeled and cut into thin matchsticks
- 1 small carrot, peeled and cut into thin matchsticks
- 10 oz baby spinach
- 12 oz mung or soy bean sprouts, rinsed well
- 1 tsp. salt
- 2 Tbsp. toasted sesame seeds, plus more for garnish
- ¼ cup vegetable oil
- 3 cups hot, freshly cooked rice
- 4 hot fried eggs (optional)
- 1 cup kimchi (optional)
- Cilantro or daikon sprouts for garnish (optional)
Instructions
- In a small saucepan, combine ½ cup of the rice vinegar and ½ cup sugar or agave syrup. Place pan over medium-low heat and bring to the boil, whisking occasionally, until sugar is dissolved. Turn off heat and let sit for a couple of minutes to cool slightly.
- Mix daikon and carrot in small bowl or canning jar and cover with the vinegar-sugar brine. Place in refrigerator to cool (uncovered) while preparing the rest of the dish. This is best made the day before to allow the flavors to blend, if possible.
- Combine soy sauce, brown sugar, one tablespoon toasted sesame oil, gochujang and remaining ¼ cup rice vinegar in a bowl. Mince two cloves of the garlic and add to the marinade along with the thinly sliced shallot and chopped scallion whites. Stir marinade and let sit for a few minutes while proceeding with the next steps. Marinade can be made up to three days in advance.
- Add boiling water to marinade along with the Longève crumbles and sliced shiitakes. Mix well and let sit for at least ten minutes. This can also be prepared the day before and left to marinate in the fridge overnight. While Longève is marinating, fill a large pot with water and bring to the boil over high heat for blanching the spinach and bean sprouts.
- Grate the remaining two cloves of garlic to a paste using a microplane, box grater or by chopping and mashing the garlic along with the salt on a cutting board. The salt will act as an abrasive to help pulverize the garlic to a fine paste. Combine the garlic paste, salt (if you haven’t incorporated it already), remaining two tablespoons toasted sesame oil and two tablespoons of toasted sesame seeds in a small bowl. Mix well and reserve for dressing the spinach and bean sprouts.
- Add the baby spinach leaves to the boiling water. Cook for about one minute and remove with slotted spoon or skimmer. Carefully transfer cooked spinach to a strainer and rinse under cold water to quickly stop the cooking process. Working by the handful, squeeze the spinach firmly to remove excess water and then place in a mixing bowl. Add half of the garlic-sesame dressing and mix thoroughly into the spinach and transfer to a serving bowl.
- In the same pot of boiling water, add the rinsed bean sprouts. Cook for about two minutes, or until crisp-tender. Carefully transfer cooked sprouts to a strainer and rinse under cold water to quickly stop the cooking process. Working by the handful, squeeze the sprouts firmly to remove excess water and then place in a mixing bowl. Add the remaining garlic-sesame dressing and mix thoroughly into the sprouts and place in a separate serving bowl.
- Heat the vegetable oil in a large, non-stick skillet over medium-high heat. Add the marinated Longève and cook for eight to ten minutes until the mixture is a deep golden-brown color and caramelized. Stir frequently to prevent scorching. Remove pan from heat and keep warm.
- To serve: Divide hot rice into bowls and top each with a fried egg. Assemble all the cooked vegetables and garnishes at the table. Don’t forget the kimchee and extra gochujang to add a little spice and depth of flavor. Let each person add to their bowls as they please, then carefully mix everything into the hot rice with chopsticks or a spoon. The egg yolk should break and mix into the rice which will cook it gently and add richness to the dish. Top with toasted sesame seeds, cilantro, daikon sprouts and maybe a bit more gochujang and dig in!
