Korean Style Rice Bowl



Korean-Style Rice Bowl


This version of a Korean dish known as bibimbap, which is served in a hot stone bowl called a tukbaege. Vegans can omit the egg.

Korean Style Rice Bowl
Serves 4
  1. 12-inch (30 cm) ovenproof skillet is required
  2. 3 cups hot cooked short-grain brown rice 750 mL
  3. 3 tbsp vegetable oil, divided (approx.) 45 mL
  4. 8 oz shiitake mushrooms, stemmed and sliced 250 g
  5. 2 cloves garlic, minced
  6. Salt and freshly ground black pepper
  7. 1 tbsp freshly squeezed lemon juice 15 mL
  8. 1 cup sliced green beans, blanched 250 mL
  9. 1 cup diced carrots, blanched 250 mL
  10. 1 red bell pepper, seeded and diced
  11. 6 green onions, thinly sliced
  12. 1 cup diced English cucumber 250 mL
  13. 1 tsp rice vinegar 5 mL
  14. 1 tbsp hot Asian chili paste, such as sambal oelek 15 mL
  15. 1 tbsp sesame oil 15 mL
  16. 4 eggs, optional
  17. Kimchi, optional
  1. Preheat oven to 400°F (200°C)
  2. 1. In skillet, heat 2 tsp (10 mL) of the oil over medium heat. Add rice and spread evenly. Cook until bottom begins to brown, about 4 minutes. Brush top with 2 tsp (10 mL) vegetable oil. Transfer to preheated oven and bake until crusty, about 15 minutes. Set aside.
  3. 2. Meanwhile, in a wok, heat 1 tbsp (15 mL) of the oil over medium-high heat for 30 seconds. Add mushrooms and garlic and cook, stirring, until mushrooms lose their liquid, about 8 minutes. Season to taste with salt and pepper. Sprinkle with lemon juice. Transfer to a bowl and set aside.
  4. 3. Add 1 tbsp (15 mL) of oil to wok. Add green beans, carrots and bell pepper and cook, stirring, until vegetables are softened, about 5 minutes. Remove from heat and set aside.
  5. 4. In a bowl, combine green onions and cucumber. Toss with rice vinegar. Season to taste with salt and pepper and set aside.
  6. 5. In a small bowl, combine chili paste and sesame oil. Set aside.
  7. 6. Divide baked rice into 4 bowls. Arrange mushroom, green bean and cucumber mixtures over top. Drizzle with a small amount of chili-sesame oil and place remainder in a small dish to pass at the table.
  8. 7. If using eggs, heat 1 tbsp (15 mL) of oil in wok. Add eggs, 2 at a time, and fry until crispy brown around the edges. Top each rice bowl with a fried egg and serve immediately. Serve with kimchi, if using.
  1. This recipe is vegan friendly, simply omit the eggs.
  2. Tips
  3. If you’re not concerned about using butter, brush the rice with about 2 tsp (10 mL) melted butter instead of the vegetable oil prior to baking to ensure a nicely crusted top.
  4. This quantity of chili paste and sesame oil likely makes more hot sauce than you will need to satisfy most palates, but if you have heat seekers among your diners, you may require this amount. For subsequent meals, just combine an equal quantity of Asian chili paste and sesame oil to suit your needs.
Judith Finlayson https://judithfinlayson.com/
Posted in Gluten-Free, Grains & Legumes, Recipes, Vegetarian & Vegan.


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