Vegetarian Bibimbap Bowl With Soy And Honey Sauce
What is bibimbap?
Originating from Korea, a bibimbap bowl is a delightful mix of flavours and textures that has captured the hearts of food enthusiasts worldwide. Traditionally bibimbap translates to a mixture of sauté’s meats and vegetables served on a bed of rice. Traditionally characterized by the bold flavours of gochujang sauce, I’ve put a spin on this classic dish to make it not only a vegetarian bibimbap bowl but also suitable for those who prefer a milder taste. As someone who appreciates the diverse and flavourful world of Asian cuisine, I present to you my take on a Vegetarian Bibimbap bowl that is both child-friendly and, of course, healthy.
Is this recipe spicy?
A Bibimbap bowl is typically characterized by the bold flavours of gochujang sauce. However, in the UK, it can be challenging to find this staple ingredient. As someone who tends to shy away from spiciness, I’ve decided to pair this bibimbap with my favourite Asian sauce made with soy sauce and honey. This not only makes it a great option for those who can’t handle the heat but also transforms it into a family-friendly dish that kids of all ages can enjoy. Say goodbye to spice-induced tears and hello to a delicious, not-so-spicy adventure in Asian cuisine!
Is bibimbap healthy?
Loaded with nutrient-packed veggies like fresh spinach, beansprouts, shredded carrots, sliced cucumber, and mushrooms, this vegetarian bibimbap bowl is a powerhouse of vitamins and minerals. The Chinese 5 spice and garlic powder add depth to the dish without compromising its health quotient. Paired with a light soy and honey sauce, you’re in for a treat that’s not only delicious but also guilt-free.
Do you have a diet restriction?
This vegetarian bibimbap bowl recipe is:
- Vegetarian
- Gluten Free
- Dairy Free
- Syn Free (excluding sauce)
- Low GI
- Ultra Processed Food Free
Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.
Step 1: Long grain rice
Start by choosing long-grain rice for a lighter texture, although i will sometimes substitute for sushi rice or wholegrain rice depending on the vibe I’m going for. Rinse 70g of rice under cold water until the water runs clear to remove excess starch.
In a saucepan, combine the rinsed long-grain rice with 1 cup of water and add a tablespoon of rice vinegar for a tangy kick. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the long-grain rice is tender with a slight bite. The vinegar adds a subtle zing to the dish, while the long-grain rice provides a fluffier and less sticky texture. Place in the bottom of a large bowl or plate.
The following steps can be completed whilst the rice is cooking or individually depending on your availability for cooking space and ability to multitask.
Step 2: Spinach
In a well-heated pan, take 2 cups of fresh spinach and sauté them with a mix of Chinese 5 spice, garlic powder, and soy sauce. Allow the spinach to cook for about 3-5 minutes until it reaches the desired tenderness. This careful sautéing process not only ensures the spinach retains its vibrant green colour but also allows it to absorb the rich flavours of the seasonings, adding a deliciously seasoned element to your vegetarian bibimbap bowl. This step plays a crucial role in building the layers of flavour that will make your dish stand out. I like to add my spinach to the top of my rice and allow the rice to keep the spinach warm whilst we use the same pan and the flavours it holds to cook the next two ingredients.
Step 3: Mushroom and beansprouts
Utilizing the residual flavours left by the sautéed spinach, proceed by gently sautéing 2 cups of mushrooms and 1 cup of beansprouts in the same warm pan. This shared cooking space streamlines the process and allows these ingredients to absorb the essence of the spinach. Sauté the mushrooms, of your choosing, for about 4-6 minutes until they achieve a golden brown hue, deepening their earthy richness. Simultaneously, let the beansprouts join the mixture, requiring a brief 2-3 minutes in the same pan. Optionally, add a splash of soy sauce for subtle enhancement. This seamless transition in the same pan ensures a delicious harmony between the ingredients, as the mushrooms and beansprouts absorb the residual flavours, contributing to the overall savoury symphony of your vegetarian bibimbap bowl.
Step 4: The egg and sauce
Once your mushrooms and bean spouts are out of the way its time to fry an egg. I’d hope that no explanation of this is necessary, but just in case: Crack an egg into the pan and cook for 2-3 minutes until there is no runny egg white on top.
In a small saucepan, mix together all of the ingredients for the sauce. Heat on low whilst stirring continuously. after 3-5 minutes the sauce will thicken and the sesame seeds will be suspended throughout.
Step 5: Create the bibimbap bowl
Now comes the fun part – layering the vegetarian bibimbap bowl. If you haven’t already, create a bed of boiled rice and top it with the sauteed spinach, mushrooms and beansprouts along with the shredded carrot, and sliced cucumber that remained fresh. This step is all about artfully arranging each component, creating a vibrant and visually appealing masterpiece. Its almost like Koreas answer to a buddha bowl. If like me, you prefer to make each component individually, leading to varying temperatures, then you can build your bowl sans carrot and cucumber, microwave for 1-2 minutes before adding the carrot and cucumber. Whether you choose the honey and soy sauce or opt for the traditional gochujang, your vegetarian bibimbap bowl is ready to be served. Enjoy the vibrant colours, diverse textures, and harmonious flavours that make this dish a true culinary experience.
Bibimbap Variations
- For added protein, consider adding tofu or tempeh.
- Swap spinach for kale for a nutrient boost.
- Experiment with different mushroom varieties for unique flavors.
- Include julienned bell peppers for added color and sweetness.
- Top with avocado slices for a creamy twist.
Absolutely, prepare the components separately and assemble before serving.
I would not recommend freezing this recipe, whilst some of the cooked veggies may survive this experience the fresh veggies and fried egg will certainly not be pleasant after freezing or reheating.
Opt for traditional gochujang sauce instead of the soy and honey version.
Certainly, just adjust the cooking time accordingly.
Absolutely, the mild flavours and vibrant colours make it an enticing option for children of all ages.
Vegetarian Bibimbap Bowl With Soy And Honey Sauce
Ingredients
- 70 g long-grain rice
- 1 tbsp rice vinegar
- 3 cups fresh spinach
- 1 cup mushrooms
- 1 cup beansprouts
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 tsp Chinese 5 spice
- 1/2 tsp garlic powder
- 1 tbsp soy sauce
- 1 egg
- Sesame seeds or crispy onions for garnish
Soy and honey sauce
- 1 tbsp light soy sauce
- 1 tsp cornflour
- 3 tbsp water
- 2 tbsp honey
- 1/2 tsp Chinese 5 spice
- 1/4 tsp chili flakes
- 1/2 tsp garlic powder
- 1/2 tsp sesame seeds
Instructions
- Cook 70g long-grain rice with 1 tbsp rice vinegar for tanginess.
- Sauté 2 cups fresh spinach with 1/2 tsp Chinese 5 spice, 1/2 tsp garlic powder, and 1 tbsp soy sauce for 3-5 minutes until tender.
- In the same pan, sauté 1 cup mushrooms and 1 cup beansprouts for 4-6 minutes until mushrooms are golden and beansprouts are crisp.
- Layer cooked rice, sautéed vegetables, 1/2 cup shredded carrots, and 1/2 cup sliced cucumber.
- Mix Soy and Honey Sauce, heat until thickened (3-4 minutes).
- Fry 1 egg, with oil if necessary, in the seasoned pan for 2-3 minutes until edges are golden. Top Bibimbap with the fried egg and sauce.
- Garnish with sesame seeds or crispy onions. Serve and enjoy your flavourful creation!
Yum!