Bibimbap Recipe (Seoul Bowl)
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(13)
Ingredients
3 servings
- 2 cups cooked rice- short grain brown is my preference
- 1 batch Korean Baked Tempeh ( meat-eaters see notes)
- 1 cup steamed, grated or match stick carrots ( or keep fresh)
- 2 handfuls steamed spinach (or keep fresh)
- 2 ounces steamed shiitake mushrooms
- 1 turkish cucumber, cut into thin disks
- generous pinch salt and splash rice wine vinegar
- ⅛ cup thinly sliced red onion (optional)
- ½ cup fresh kimchi
- Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs
- 1 ½-2 tablespoons korean chili paste (Gochujang) – or use chili garlic paste or sriracha sauce
- 1 tablespoons sesame oil
- 3 tablespoons maple syrup or brown sugar
- 1 ½ tablespoons soy sauce or GF alternative
- 1 teaspoon rice wine vinegar
- 1 tablespoon soy sauce or GF alternative,
- 1 tablespoon sriracha, or Gochujang
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
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Preparation
Step 1
Preheat oven to 400F
Step 2
Set rice to cook if using.
Step 3
Prep the tempeh. Slice tempeh in half widthwise (see photo) and place in a saucepan with 2 inches of water, a splash of soy sauce, and a teaspoon of gochujang; simmer for 8 minutes to remove bitterness.
Step 4
Whisk marinade ingredients together in a small bowl and at the same time, whisk Bibinbap sauce ingredients together in another separate small bowl.
Step 5
Remove tempeh from water carefully and pat dry. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment- lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.
Step 6
While the tempeh bakes, prep your veggies and garnishes. Soft boil eggs if using.
Step 7
Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.
Step 8
In a medium sauce pan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon remove, and place on a large plate. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain, place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.
Step 9
Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste – getting the bowls ready to assemble.
Step 10
Once the rice and tempeh are done, assemble the bowls.
Step 11
Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs and sprinkle with sesame seeds.
Step 12
Spoon the flavorful Bibimpap sauce over top.
Step 13
Eat with chopsticks and enjoy!
Step 14
Save recipe for the next time?
