Vegetarian Korean Rice Bowl

Vegetarian Korean Rice Bowl

Vegetarian Korean Rice Bowl
By Friday, I often find my pantry and refrigerator down to some greens, rice, and eggs. I remembered reading an article on Korean barbeque and specifically the dish, Bibimbap. One of the most iconic dishes of Korea, bibimbap, is a bowl of sticky rice topped with vegetables, meat or seafood and a fried egg. Here I have reserved the marinade usually used for grilling the meat or seafood for seasonal greens, added in some fresh raw vegetables, and topped it all with a fried egg. My kids had fun stirring the egg into the greens and rice, and eating with chopsticks!
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/4cup brown rice
    • 2tablespoons canola, avocado or coconut oil, divided
    • 2tablespoons rice vinegar
    • 1tablespoon tamari or soy sauce
    • 1tablespoon sesame oil
    • 1teaspoon brown sugar or agave syrup
    • 1/2teaspoon fresh ginger, grated
    • 1 large bunch of greens, such as kale, spinach, bok choy, chopped
    • 1 cucumber, cut into 1-inch matchsticks
    • 4 large eggs
    • Korean chile paste, optional (see recipe in Suggestions)
    Instructions
    1. Prepare rice according to package directions. Keep warm until ready to serve.
    2. In a small bowl combine ½ tablespoon canola oil and the following 5 ingredients (through ginger).
    3. Heat ½ tablespoon peanut oil in a large skillet over medium-high heat. Add the greens and quickly stir fry in the oil until wilted. Add the marinade and coat greens, cooking for another 1 minute. Transfer the greens to a bowl and keep warm.
    4. Assemble rice bowls prior to frying eggs: Place a scoop of rice in each individual serving bowl. Top with a portion of greens. Place fresh carrots and cucumber in separate piles around the sides of the bowl.
    5. Heat 1 tablespoon canola oil in the skillet; bring heat back to medium. Crack eggs into the pan, careful not to break the yolks. Cook until whites are set, 2-3 minutes (I usually cover the eggs with a lid to evenly cook whites).
    6. Heat 1 tablespoon canola oil in the skillet; bring heat back to medium. Crack eggs into the pan, careful not to break the yolks. Cook until whites are set, 2-3 minutes (I usually cover the eggs with a lid to evenly cook whites).
    Recipe Notes

    The authentic bibimbap is to serve the vegetables with a little bit of grilled meat (beef, chicken, or pork) or seafood (especially shrimp) that have been marinated in the sauce. If you want to add meat, marinate for at least 10-15 minutes (30 minutes is ideal) prior to grilling.

    If you can’t find Korean chile paste, here is an easy recipe to use:

    Mix together in a small bowl and serve as a condiment:
    2 tablespoons white miso
    2 tablespoons Asian-style chile sauce (such as sriracha)
    2 tablespoons molasses

    If you find yourself craving this dish in the spring, this season’s vegetables are perfect for this dish. Try asparagus in place of greens and add sliced radishes to the carrots and cucumbers. Asians also like to use mung bean sprouts as a condiment to many dishes, including this one.

    While I like to get in as many valuable nutrients in my food, I do understand that there is something quite delightful, both to the nose and the taste buds, with eating white rice (Jasmine is the best) with Asian dishes. Feel free to cook white rice instead of the brown.

    In place of instant brown rice you could make regular brown rice, just plan on the rice taking 40-50 minutes to cook.

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