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Vegetarian Bibimbap Bowls

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 Vegetarian Bibimbap Bowls
Recipe for the week of December 4-8, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Yield 4 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 3 medium zucchinis thinly sliced
  • 3 medium carrots peeled and julienned
  • 10 ounces mung bean sprouts
  • 10-15 ounces Spinach
  • ½ teaspoon Salt to taste
  • 2-3 garlic cloves minced
  • 2-3 teaspoons sesame oil
  • 3-4 stalks green onion chopped
  • white sesame seeds sprinkle
  • 1 tablespoon soy sauce to taste
Bibimbap Sauce
  • 3 tbsp water
  • 2 1/2 tablespoons apple cider vinegar
  • 2-3 teaspoons gochugaru or 1cayenne pepper
  • 2.5 tablespoons Tomato Paste
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch Salt to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon apple cider vinegar or rice vinegar, to taste
For Serving
  • 4 large eggs pan fried sunny side up
  • 2 cups white rice uncooked
MASTERS CLASSES ONLY: Fried Tofu
  • 14.5 ounces extra firm tofu pressed and cubed
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder optional
  • 2-3 tablespoons olive oil
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Yield 4 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 3 medium zucchinis thinly sliced
  • 3 medium carrots peeled and julienned
  • 10 ounces mung bean sprouts
  • 10-15 ounces Spinach
  • ½ teaspoon Salt to taste
  • 2-3 garlic cloves minced
  • 2-3 teaspoons sesame oil
  • 3-4 stalks green onion chopped
  • white sesame seeds sprinkle
  • 1 tablespoon soy sauce to taste
Bibimbap Sauce
  • 3 tbsp water
  • 2 1/2 tablespoons apple cider vinegar
  • 2-3 teaspoons gochugaru or 1cayenne pepper
  • 2.5 tablespoons Tomato Paste
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch Salt to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon apple cider vinegar or rice vinegar, to taste
For Serving
  • 4 large eggs pan fried sunny side up
  • 2 cups white rice uncooked
MASTERS CLASSES ONLY: Fried Tofu
  • 14.5 ounces extra firm tofu pressed and cubed
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder optional
  • 2-3 tablespoons olive oil
Instructions
For the Vegetables
  1. Sprinkle salt and gently rub the salt into each slice of zucchini. Let sit at room temperature for at least 20 minutes. Squeeze out the water then do a quick sauté with vegetable oil, carrots, bean sprouts, garlic, soy sauce and sesame oil. Sprinkle green onion and sesame seeds. Let sit.
For the bibimbap sauce
  1. In a bowl, add the sauce ingredients together. Blend using an immersion blender a few times until you get a smooth paste. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.
To assemble
  1. Add the cooked rice to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg, a big spoonful of homemade bibimbap sauce, and sesame seeds. Mix it all up with a spoon and dig-in!
MASTERS CLASSES ONLY
  1. Start by adding cubed tofu to a large bowl. Drizzle the soy sauce on top and stir gently. Be careful not to rip the tofu.
  2. Now sprinkle on the cornstarch and garlic powder. Gently stir to coat the tofu.
  3. Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan.
  4. Once the oil is hot, add the tofu in a single layer. Let the tofu brown on all sides, it should be a nice golden color all over.