Wednesday, April 20, 2011

Bibimbap (Korean Mixed Vegetable Bowl)

Whenever I feel like I'm not eating enough leafy greens or vegetables and I feel like I'm consuming way too much of the other stuff, I know that it's time to make Bibimbap.  Actually, I usually try to make a day of eating incredibly healthy with no added oils or salt in my cooking.  For instance, here's a sample of what I ate yesterday and I feel so much better for it.  And today I'm on track for another really healthy day!  Not that I ever really eat unhealthy, but some days I may not eat enough of the green stuff and yesterday, I know that I did.  And it was delicious!

Breakfast:  My morning cocktail 
Lunch:  No-tahini hummus with raw broccoli, carrots, cucumber, and tomatoes
Mid-Afternoon Snack:  Steamed baby bok choy with a splash of organic soy
Dinner:  Bibimbap served with a whole grain brown rice blend

You can make Bibimbap as simple or as complicated as you like.  When I say complicated, I'm referring to the tofu marinade.  You can purchase already marinated baked tofu, or make your own.  Also, use any combination of vegetables you like.  These are veggies typically used in this dish and I happen to like how they all work together with texture and color.

Tofu Marinade:

1/2 cup organic low-sodium soy sauce
1/4 cup Mirin
3 tbsp rice wine vinegar
3 tbsp filtered water
1 tsp crushed red pepper flakes
2 tsp minced garlic
1 tsp grated fresh ginger
3 scallions, thinly sliced
1 large shallot, thinly sliced
1/4 pear or apple, shredded with skin
1 tbsp agave syrup or maple syrup
1 package organic extra firm tofu, drained and diced

  • Whisk all ingredients in a bowl.  Add tofu and let marinate for at least 30 minutes while you prepare the other ingredients.
Other Ingredients:

1 1/2 cups brown rice.  (I use a blend which contains brown basmati, radish, black barley, and wild rice.)
3 cups shredded carrots
1 package baby spinach
3 small zucchini, cut into 4" thin strips
1 English cucumber, cut into 4" thin strips
1 bag mung bean sprouts, rinsed really well

  • Cook rice according to package, fluff with a fork when finished and set aside.
  • Steam the carrots, zucchini and spinach separately for about 1-2 minutes maximum.  They should still have a crunch and be bright in color.
  • You can also steam the mung bean sprouts but I don't.  I prefer them to remain really crunchy and bright white.  This goes for the cucumbers as well.
  • Pour tofu and marinade into a sauce pan and heat on medium for about five minutes until onions are soft.
  • Place rice in the bottom of a large bowl, top with all other ingredients and serve with chili sauce (below).  
  • Serves 4...Enjoy!
Chili Sauce:

1/4 cup Chili bean sauce or any other type of Asian chili sauce
2 tbsp organic, low-sodium soy sauce
1 tbsp agave syrup or maple syrup
1 tsp toasted sesame seeds

1 comment:

  1. oooh, yeah! this is definitely dinner tomorrow night! heres hoping the family i cook for dosent notice its vegan...*evil laugh*