Korean Bowls – Bibimbap

DSC00727I always had these with various meat (namely pork), but then we realized, we could make these vegetarian, or with fish! And ta-da – yummy bowls are ours to be had again.

The base is brown rice (or white, whatever you want).

DSC00726I sliced and blanched some carrots (these were those pretty red carrots).

Quickly sauteed some thinly sliced shiitake mushrooms with some garlic. Same with some fresh spinach and peppers.

Sauteed some cabbage with finely sliced shallot.

Thinly sliced green onions and some chopped seaweed.

I used a peeler to thinly slice some zucchini which I then quickly blanched with the carrots.

DSC00728Sauteed salmon and then finished with a maple-soy glaze (equal parts maple syrup and tamari). (Or use tofu, or just leave out and keep vegetarian and add more veggies.)

I even tried my hand at homemade sweet pickles and kimchi, which turned out pretty well. I’ll make a separate post about those two (and dill pickles – it’ll be a pickling post).

Layered together, served with some gf gochujang and extra tamari, stirred up all nice and stuff, and that’s it! A lot of prep, but make extra and it’ll stay in the fridge a few days so you can make this as leftovers pretty quickly. DSC00731

4 thoughts on “Korean Bowls – Bibimbap

  1. Sounds really good! And the photos of your beautifully prepared veggie are really beautiful. Love the textured glaze on the bowls, too. Thanks!

    • Thank you, Maria! I’m a big believer in “you eat with your eyes first,” so it’s important to me that things look delicious, too. The bowls are actually that melamine/plasticy stuff – I was surprised how nice they look, and they’re OK when my husband inevitably drops them when doing dishes… πŸ™‚ But shhh – don’t tell…

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