Monday, November 17, 2008

Raw Veggies Bibimbap

Bibimbap mixed!
If you know nothing about cooking, or never whip up any dish before. With a given task to whip up a Korean Dish, do you think it is mission impossible? Well, nothing is impossible.
Here is the simple dish – Raw Veggie Bibimbap that you can churn out to impress anyone! Have a electric rice cooker at home to cook plain white rice? If not, just pack some steaming hot white rice from any rice stalls.

Next, get few veggies like carrot, Japanese cucumber, radish, lettuce, dow miao (pea shoots), sprouts, rocket leaves and the list goes on. For carrots, Japanese cucumber, radish and lettuce you just need to cut them into shreds.

And don’t forget you need to have the Gochujang (Korean Hot Bean Paste) where you can easily get them from any Korean Supermarkets in Singapore.

Now, you have rice, raw veggies and gochujang. Just scoop the cooked rice into individual big serving bowls and top with a portion of the raw veggies. Serve with a plate of gochujang on the side. Your guest could just mix them all well prior to eating.

You are going to impress them and it is sooo simple!

For my Raw Veggies Bibimbap, I have
* shredded Japanese cucumber
* shredded carrot
* shredded lettuce
* dow miao (pea shoots)
* enoki mushroom
* shredded nori
* cooked plain rice sprinkle with toasted sesame seeds
* tomato, for garnish

Mix all the ingredients well with gochujang and drizzle ½ teaspoon of sesame oil (optional). I also added some crispy wonton skin (which is not in the photograph), it is so lovely!

In fact, any Vegetarian Eateries can serve this Raw Veggies Bibimbap or Raw Veggies Bibimmyeon (noodles) at any time, as there isn’t much preparation required at all.

Hmm... A good dish for picnic, charity fair or lunch box. Just keep the cooked rice in a food warmer! And most importantly a perfect and fuss free lunch or dinner for a lazy me on some lazy days …

3 comments:

Sunny said...

Looks delicious, I must try to get this Gochujang (Korean Hot Bean Paste)you mentioned. Hopefully no onion & garlic....

Crystal @ Blog*Spot said...

I happened to watch a portion of a travel program on how gochujang is made. The ingredient does not contain garlic & shallot.

But I have seen one brand that contain garlic on their label (in English). Some of them, use honey instead of sugar. The common one are vegan without garlic or shallot.

In fact, I just specially made Kid's Bibimbap for yesterday lunch, not using Gochujang but Doenjang (Koean Bean Paste not spicy) which is also high in protein. I need to write out the recipe before posting.

Out of sudden, I got plenty of ideas of making Bibimbap (like Seaweed Bibimbap, Singapore Style Bibimbap, Bibimbap Buffet etc )and veganize korean cuisine.

In fact, by marrying Korean Cuisine with our local ingredients, we can easily generate a lots of different Veg*n dishes.

The beauty of Korean Cuisine is that it is healthy and nutritious, using less oil and not much cooking. Look at the Korean Woman, they are so slim :)

I found a book 'The complete book of korean cooking' by Young Jin Song. It had a good introduction of Korean Cuisine and all its ingredients.

Cheers :)

Crystal @ Blog*Spot said...

I got this question before, how to make Gochujang and just found the answer in a cook book.

Making Gochujang is never easy, it is time consuming and lots of work.

There is no real substitute but can do this:

Gochujang (Korean hot bean paste)substitution:

1 tsp chilli powder
1/2 tsp sugar
1 tbsp miso

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