The dish might look complicated at first – but it was easy and good !!!With loads of veggies and quinoa you are in for a healthy hearty treat! Packed with protein from tofu, this is a wholesome nutrient dish. I recently(2 weeks back) swore in that I would eat healthy food, and I went on cutting down on fried stuffs and included wholesome healthy and delicious recipes to my menu. I have been having oats almost everyday, but not in the boring porridge form, I been trying out interesting recipes with it. Along with oats a I’m also trying out few other healthy wholesome dishes.
This is the first time I made and tasted bibimbap! Yes that’s right. FIRST TIME. I’m so glad I tried to make a bibimbap at home and I tweeked it according to avialability of ingredients and taste.
Bibimbap is very popular dish among the Koreans. Bibim means “mixed” and bap means “rice”. This famous Korean dish is a one bowl dish has sauteed vegetables and/or barbequed meat like pork/chicken/beef(vegetarian option is tofu)along wit a fried egg. Essentially you can add anything you like in Bibimbap. All ingredients are mixed to gather and eaten.
It is believed that bibimbap is a best way to use up all the left over vegetables, rice and meat that is a day old. Served cold during summer and hot during winter, this dish is most comforting any time.
To add a kick and depth of flavor to the dish, a spicy, thick, red sauce is always a must with bibimbap. This sauce is called Gochujang. Gochujang is the back bone of Korean cooking. It’s a spicy Asian miso.
For the monthly theme based cooking we had chosen Asian cooking as our theme. Initially I ad plans to make won-ton soup, I couldn’t work on wonton soup for some reason. Then I decided to go very simple and make a tofu or chicken stir fry, I dropped that too. Finally at the last minute I decided to make Tofu bibimbap with quinoa, and I had all the necessary ingredients in my fridge.
while I was preparing th dish the boys at home were in their own world doing what they like and do the best. The big boy loves his guitar and always keep playing it and the little one loves to copy his hero in every single act from shaving, repairing stuff at home to playing guitar! It was hard to capture the little one as he doesn’t stay in a place for more than 5 seconds.
Have you had bibimbap before? What was in your bowl? I would like to hear from you.
Here’s my version of Korean Vegetarian Quinoa Bibimbap along with Gochujang sauce
Quinoa – 1 cup
Tofu – 1/2 cup(cut into thin strips, marinate it in a pinch of salt and some cayenne pepper)
carrots – 1/2(cut into thin strips)
Spinach – 1/4 cup tightly packed(I used bok choy as I could get only that spinach)
Mushrooms – 1/4 cup(Best use shiitake mushrooms)
Cucumber – 1/2(soaked in a pinch of salt and lime juice from 1/2 lime)
Cabbage – 1/4 cup(sauteed in spicy red chilli sauce)
Yellow zuchini – 1/3 cup(Ok you dont normally used zuchini in Korean dish, but I wanted to use it, remember this is my version of bibimbap)
Eggs – 2-3 nos.
Sesame oil for sauteeing the veggies
For Gochujang sauce-
Sesame oil – 1 tbspn
Raw sugar – 1 tbspn
Roasted sesame seeds – 1 tspn
Apple cider vinegar – 1 tspn
Minced garlic – 1 tspn
Red chilie paste – 3 tbspn(I soaked dried red chilies in water for about 2 hours and ground into paste)
To make Gochujang sauce-
Mix all the ingredients mentioned in the list. That’s it. Gochujang sauce is ready!
To make bibimbap-
1.Cook quinoa as per packet instructions. I soaked for 20 minutes and cooked in open pot until they were cooked al dente. Completely drain the cooked quinoa and spread it on a plate to avoid it from sticking to each other.
2. Cut tofu into thin strips and marinate it in a teaspoon of oil, 1 tspn of paprika and salt. Let it sit for 15 minutes.
3. Wash and cut all the vegetables into tin strips. Saute each vegetable in 1/2 tspn of sesame oil for about 30 seconds. Keep aside.
4. After 15 minutes saute tofu in a pan or you can roast it in oven, I roasted tofu in pan until they turned golden brown.
5. Heat a teaspoon of butter in a non stick pan on very low heat. Break an egg carefully into a bowl and when all the butter is melted very gently slide the egg into the pan. Cover and cook for 5 minutes. Remove from pan once cooked.
6. Now to assemble the dish, in a serving bowl firs add cooked quinoa, then arrange all the sauteed vegetables next to one another. Finally place the fried egg on top and drizzle some Gochujang sauce on top.
Serve immediately. On summer you can serve this dish cold and on a gloomy day serve it hot! It’s delicious!
Like I mentioned above, this blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out.
Meanwhile, check out what the others in the group have come up with this month.
Meena of elephantsandthecoconuttrees.
Here is a recap of the previous months’ posts.
July 2015: Cooking with Tea – Tea Smoked Shrimp Salad
June 2015:No Bake Dessert- Chocolate dessert cups made using ballons
May 2015: Cooking with a new-to-you produce –Teriyaki Bok-choy chicken with rice
April 2015: Frozen Treat – Toddy Palm Seeds Ice Cream
March 2015: Beverages/Cocktails – Non-Alcoholic Sangria