Quick & Easy Bibimbap
Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
vegetable oil
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | cloves |
garlic
chopped, or smashed |
|
| 1 | inch |
ginger
peeled and chopped |
*
|
| 1 | cup |
mushrooms, button
sliced, or cremini |
|
| 4 | each |
mushrooms, shiitake
stems removed and sliced, or cremini |
*
|
| 2 | stalks |
celery
thinly sliced |
*
|
| 1 | each |
sweet red bell peppers
seeded and sliced |
|
| 1 | each |
banana peppers
seeded and sliced, optional |
|
| 1 | each |
carrots
slice into matchsticks |
|
| 4 | each |
bok choy
thinly sliced, or 4 to 5 staks pak choy |
*
|
| 1 | each |
cucumbers
sliced into matchsticks |
|
| ½ | cup |
cilantro
freshly chopped |
|
| Sauce | |||
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
ketchup
or to taste |
|
| 3 | tablespoons |
red hot pepper sauce
korean, or to taste |
*
|
| 1 | teaspoon |
sesame oil
|
|
| To serve | |||
| 200 | grams |
soba noodles
2 bundles |
*
|
| 1 | each |
eggs
fried, for serving, optional |
|
| ½ | tablespoon |
sesame seeds
toasted, for sprinkling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | cloves |
garlic
chopped, or smashed |
|
| 1 | inch |
ginger
peeled and chopped |
*
|
| 237 | ml |
mushrooms, button
sliced, or cremini |
|
| 4 | each |
mushrooms, shiitake
stems removed and sliced, or cremini |
*
|
| 2 | stalks |
celery
thinly sliced |
*
|
| 1 | each |
sweet red bell peppers
seeded and sliced |
|
| 1 | each |
banana peppers
seeded and sliced, optional |
|
| 1 | each |
carrots
slice into matchsticks |
|
| 4 | each |
bok choy
thinly sliced, or 4 to 5 staks pak choy |
*
|
| 1 | each |
cucumbers
sliced into matchsticks |
|
| 118 | ml |
cilantro
freshly chopped |
|
| Sauce: | |||
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
ketchup
or to taste |
|
| 45 | ml |
red hot pepper sauce
korean, or to taste |
*
|
| 5 | ml |
sesame oil
|
|
| To serve: | |||
| 2E+2 | grams |
soba noodles
2 bundles |
*
|
| 1 | each |
eggs
fried, for serving, optional |
|
| 7.5 | ml |
sesame seeds
toasted, for sprinkling |
|
Directions
Heat the oli in a large nonstick skillet until hot.
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
Add the mushrooms, stirring often, and cook until most of the moisture has been evaporated about 8 minutes.
Meanwhile bring a large pot of water to a boil, cook the soba noodles for 3 to 4 minutes.
Drain and rinse under cold water. Mix with 1 teaspoon of oil and set aside.
Add the carrots, celery, and bell peppers into the skillet, cook until tender-crisp about 3 minutes.
Stir in the bok choy and cook for another 2 to 3 minutes until the leaves are wilted and stems become soft.
Add the sauce ingredients into the vegetables, stirring, and cook for another 1 or 2 minutes until all the vegetables are well coated.
Remove from the heat and stir in the cilantro and cucumber until well mixed.
Add the soda noodles and mix well.
Divide among the serving bowls, sprinkle sesame seeds on top and serve warm with a fried egg if desired.
