Cook The Book: Vegetarian Bibimbap Recipe

Name: Cook The Book: Vegetarian Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches spinach (about 8 ounces), trimmed and well rinsed; 1 tablespoon Asian sesame oil; 1 clove garlic, minced; 1/2 teaspoon salt; 1 tablespoon vegetable oil; 10 shiitake or other mushrooms, trimmed and sliced; 1 clove garlic, minced; 1/2 teaspoon salt; 1 tablespoon vegetable oil; 2 medium carrots, grated; 1/2 teaspoon salt; 5 cups hot cooked rice; 2 pickling cucumbers, grated; 5 teaspoons Asian sesame oil; Seasoned Chile Paste (recipe follows); 4 tablespoons Korean chile paste (; ); 2 tablespoons Asian sesame oil; 1 tablespoon soy sauce; 2 cloves garlic, minced; 1 tablespoon toasted sesame seeds; 1 tablespoon sugar or Korean malt syrup (; )

Servings: persons

2 bunches spinach (about 8 ounces), trimmed and well rinsed
1 tablespoon Asian sesame oil
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon vegetable oil
10 shiitake or other mushrooms, trimmed and sliced
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon vegetable oil
2 medium carrots, grated
1/2 teaspoon salt
5 cups hot cooked rice
2 pickling cucumbers, grated
5 teaspoons Asian sesame oil
Seasoned Chile Paste (recipe follows)
4 tablespoons Korean chile paste (
)
2 tablespoons Asian sesame oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon sugar or Korean malt syrup (
)

1
Bring about 1/4 inch water to a boil in a large pot. Add the spinach, cover, and steam until the leaves are just wilted, about 2 minutes. Immediately transfer to a colander and rinse with cold water. Squeeze the water from the spinach. Combine with the sesame oil, garlic, and salt. Set aside.
2
Heat the oil in a medium skillet over medium-high heat. Add the mushrooms and garlic and saute until the mushrooms are limp and just starting to brown, about 3 minutes. Remove from the heat. Season with salt, toss, and set aside.
3
Using the same skillet, heat the oil over medium-high heat. Add the carrots and saute until the carrots just turn limp, about 3 minutes. Remove from the heat. Season with salt, toss, and set aside.
4
Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables and grated cucumbers on top of the rice, dividing them evenly. Spoon 1 teaspoon sesame oil over each serving and pass the Seasoned Chile Paste for each person to add their own.
5
Combine all the ingredients in a small bowl. It will keep in a tightly sealed container in the refrigerator for about 1 week.

1187

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 bunches spinach (about 8 ounces), trimmed and well rinsed, 1 tablespoon Asian sesame oil, 1 clove garlic, minced, 1/2 teaspoon salt, and more.

Yes, Cook The Book: Vegetarian Bibimbap falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Vegetarian Bibimbap

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