Fab Recipe: Korean Vegetable Bibimbap
Author: Soo Park
Recipe type: Main
Cuisine: Korean
Ingredients
- 2 servings rice (I used half brown, half white)
- quick cucumber kimchi (recipe below using Nature’s Intent Organic ACV)
- pickled daikon radish & carrots (recipe below using Nature’s Intent Organic ACV)
- pickled red onions (recipe below using Nature’s Intent Organic ACV)
- bean sprout salad (recipe below)
- spinach salad (recipe below)
- raw vegetable of choice (I used carrots and purple cabbage)
- bibimbap sauce (recipe below using Nature’s Intent Organic ACV)
- 2 eggs, fried
- For the Quick Cucumber Kimchi:
- 4 medium pickling cucumbers, halved lengthwise, and sliced crosswise ¼ inch thick.
- 2 scallions, chopped to inch lengthwise
- ½ small onion, chopped
- 1 tablespoon of Kosher salt
- 2 tablespoon gochugaru (Korean course red pepper)
- 1 tablespoon apple cider vinegar (Nature’s Intent Organic ACV)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ teaspoon fish sauce
- For the Pickled Daikon Radish & Carrots
- 1 small daikon radish, julienne
- 1 carrot, julienne
- 1 tablespoon of kosher salt
- ½ cup warm water
- ½ cup apple cider vinegar (Nature’s Intent Organic ACV)
- ¼ cup sugar
- For the Pickled Red Onions:
- 1 large red onion, thinly sliced
- ½ cup of warm water
- ½ cup apple cider vinegar (Nature’s Intent Organic ACV)
- 1 tablespoon agave honey
- 1 teaspoon of kosher salt
- For the Bean Sprout Salad:
- ½ lb bean sprouts
- 2 teaspoons salt
- 1 scallion, chopped
- ½ tablespoon toasted sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon toasted sesame seed
- salt to taste
- red pepper for garnish (optional)
- For the Spinach Salad:
- ½ lb baby spinach
- 1 teaspoon salt
- ½ tablespoon toasted sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon toasted sesame seed
- salt to taste
- red pepper for garnish (optional)
- For the Bibimbap Sauce:
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon apple cider vinegar (Nature’s Intent Organic ACV)
- 1 tablespoon low sodium soy sauce
- 2 teaspoons garlic, minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- toasted sesame seeds (optional)
Instructions
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
For the Quick Cucumber Kimchi:
- Wash and cut the cucumbers halved lengthwise and then slice crosswise ¼ inch thick.
- Place the cucumbers in a medium bowl and add salt.
- Mix thoroughly and let sit at room temperature for about 30 minutes to drain water out of the cucumbers.
- Combine scallions, onions, gochugaru, apple cider vinegar, garlic, ginger, fish sauce, and scallions in a non-reactive bowl.
- Drain the cucumbers by removing excess liquid.
- Add the mixture into the bowl.
- Mix by hand.
- Cover and refrigerate overnight.
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
For the Pickled Daikon Radish & Carrots
- Wash, peel, and cut the daikon radish julienne style.
- Wash, peel, and cut the carrot julienne style.
- Put the cut daikon radish and carrot in large bowl.
- Add the salt to the bowl and massage it through. Let it sit for 15 minutes to draw out the water.
- Combine the water, apple cider vinegar, and sugar for the brine.
- Rinse the daikon radish and carrot in cold water.
- Pack the washed daikon radish and carrot in a pickle storage container.
- Pour the mixture into the container.
- Cover and refrigerate overnight.
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
For the Pickled Red Onions:
- Peel and slice the onions into thin rings. I use a mandolin for best results.
- Pack the onions in a pickle storage container. FAB TIP: Try to avoid metal lids when using vinegar as it changes the flavor of the vinegar.
- Whisk together the warm water, apple cider vinegar, honey, and kosher salt.
- Stir until the honey and salt dissolves.
- Pour the mixture into the container.
- Cover and refrigerate overnight.
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
For the Bean Sprout Salad:
- Wash the bean sprouts thoroughly and remove tails (optional) by hand.
- Bring water to a boil in a saucepan. Add salt.
- Add the washed and trimmed bean sprouts and cover with lid. Cook 15-20
- minutes on medium high.
- Remove the bean sprouts and drain.
- Put the bean sprouts in a large bowl and add scallions, sesame oil, garlic, sesame seeds, and salt to taste.
- Mix by hand.
- Garnish with red pepper. (optional)
- Set aside.
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
- For the Spinach Salad:
- Wash the spinach thoroughly with cold water. (Not necessary if using pre-packaged). FAB TIP: If using spinach that comes in a bunch. Make sure to thoroughly clean, soak, and drain.
- Bring water to a boil in a saucepan. Add salt.
- Once the water boils, add spinach for 30 seconds.
- Remove the spinach and drain. Immediately run cold water over the spinach.
- Squeeze the spinach to remove access water.
- Cut the spinach into 3 large chunks. (Not necessary if using pre-packaged).
- Put the spinach in a large bowl and add sesame oil, garlic, sesame seeds, and salt to taste.
- Mix by hand.
- Set aside.
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
For the Bibimbap Sauce:
- Mix all the ingredients together.
- Top with toasted sesame seeds. I used a mix of regular and black sesame seeds.
- Set aside.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-korean-vegetable-bibimbap/