Vegetarian Bibimbap with Crispy Brown Rice

Vegetarian Bibimbap with Crispy Brown Rice is rated 5.0 out of 5 by 1.
  • y_2024, m_3, d_18, h_10
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.38
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.vegetarian-bibimbap-with-crispy-brown-rice, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 179ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

A traditional Korean rice dish, bibimbap means “mixed rice” and typically includes sautéed vegetables and often a fried egg or meat, plus gochujang, or chili pepper paste. Here, we omit the meat and use brown rice instead of white. Our ginger-garlic stir-fry sauce amps up the flavor of the mushrooms. In place of the stir-fry sauce, you can sprinkle the mushrooms with 1 Tbs. sugar when you first add them to the wok; cook for 5 minutes, then pour in 2 Tbs. soy sauce and simmer until evaporated.

Ingredients:

  • 7 tsp. canola oil
  • 8 oz. (250 g) bean sprouts
  • Kosher salt, to taste
  • 3 Tbs. sesame oil
  • 3 zucchini, trimmed and julienned
  • 2 large carrots, peeled and julienned
  • 1 Tbs. sesame seeds
  • 3 garlic cloves, minced
  • 10 oz. (315 g) baby spinach
  • 12 oz. (375 g) shiitake mushrooms, stemmed and thinly sliced
  • 1/3 cup ginger-garlic stir-fry sauce
  • 4 cups (1 1/4 lb./620 g) steamed brown rice
  • 4 fried eggs
  • Thinly sliced green onions for garnish
  • Kimchi for serving
  • Gochujang (Korean chili pepper paste) for serving

Directions:

Preheat an oven to 250ºF (120°C).

Preheat an electric wok on high heat and warm 1 tsp. of the canola oil. Add the bean sprouts and cook, stirring, until crisp-tender, 1 to 2 minutes. Season lightly with salt. Transfer the bean sprouts to the baking sheet and keep warm in the oven.

Warm 1 Tbs. of the sesame oil in the wok. Add the zucchini and cook, stirring, until translucent, 2 to 3 minutes. Season lightly with salt. Add the zucchini to the baking sheet.

Warm 1 Tbs. of the sesame oil in the wok. Add the carrots and sesame seeds and cook, stirring, until crisp-tender, 3 to 4 minutes. Season lightly with salt. Add the carrots to the baking sheet.

Warm 2 tsp. of the canola oil in the wok. Add the garlic and cook, stirring, for about 30 seconds. Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Season lightly with salt. Add the spinach to the baking sheet.

Warm the remaining 1 Tbs. sesame oil in the wok. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the stir-fry sauce and cook until evaporated, about 1 minute. Add the mushrooms to the baking sheet.

Warm 1 tsp. canola oil in the wok. Add 1 cup (5 oz./155 g) of the rice and gently press with a spatula. Cook, without stirring, until the rice is crispy underneath, about 2 minutes. Slide into an individual bowl. Repeat to cook the remaining rice in 3 more batches, using 1 tsp. canola oil per batch.

Top each portion with one-fourth of the vegetables and a fried egg. Sprinkle with green onions and serve immediately with kimchi and gochujang alongside. Serves 4.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Restaurant-quality I would definitely order this dish in a restaurant. Very delicious. However, much like a lasagna, it takes the preparation of many pieces of the dish before finally assembling. This is quite a pain and I think the next time I will make the dish (and I will!) will be for a nice meal for friends. Highly recommended!
Date published: 2014-05-13
  • y_2024, m_3, d_18, h_10
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.38
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.vegetarian-bibimbap-with-crispy-brown-rice, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 12ms
  • REVIEWS, PRODUCT