Monday, July 14, 2014

Bibimbap with Carrot, Spinach, Zucchini and Shitake Mushrooms

Bibimbap is a very nice looking and a very tasty main dish. A bed of rice is made in a stone bowl on which are arranged all the mix-ins like carrots, zucchini, mushrooms and spinach. The idea is to mix it all together and eat. I made this dish as part of a Korean meal. As luck would have it this was picked as the recipe for the Daring Bakers challenge for the month of July. Since I had it ready I posted it as is even though it was the star dish of my Korean meal.


The July Daring Cooks' Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us to make bibimbap. This colorful rice dish can be customized to meet any taste, and is as much fun to eat as it is to say!


While this dish was very tasty it was a little dry for our taste. So we mixed in some yogurt with the rice and then added all the mix-ins.

To prepare the carrots
You will need
1 carrot
1 tsp. sesame oil
salt and black pepper to taste

Peel the wash the carrots. Heat oil in a pan and saute the carrots until cooked through. Season with salt and pepper.


To prepare the zucchini
You will need
1 zucchini
1 tsp. sesame oil
1/4 tsp. garlic, minced
1 tsp. scallion greens, chopped
1/2 tsp. sesame seeds
salt and black pepper to taste

Peel and chop the zucchini. Heat oil in a pan and saute the zucchini until cooked through. Season with garlic, scallion, sesame seeds, salt and pepper.


To prepare the mushrooms
You will need
10 shitake mushrooms
1 tsp. soy sauce
1 tsp. scallion greens, chopped
1/2 tsp. sugar
1/2 tsp. sesame seeds
salt and pepper to taste

Wipe the mushrooms clean and cut into slices. Heat oil in a pan and saute the mushrooms with the other ingredients until cooked through.


To prepare the spinach
You will need
10 leaves of spinach
1/4 tsp. soy sauce
1/2 tsp. minced garlic
1/2 tsp. sesame oil
1 tsp. scallion greens, chopped
1/2 tsp. sesame seeds
salt and black pepper to taste

Bring water to a boil in a pan. Blanch the spinach for a minute. Drain the water from the spinach. Squeeze the water out of the spinach using a paper towel. Season with the rest of the ingredients.

5 comments:

  1. Beautiful! Beautiful! Love your creative way of making the dish moister!
    Varada, thanks for joining in this month's challenge, it was a pleasure cooking with you!

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  2. Loved your version, so colorful and I liked this month's challenge so much too.

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  3. This Korean dish is awesome , we all enjoy it at home. I tried it with Japanese rice which is softer and perhaps because of that we did not find it dry. It's the rice that matters. Super choice and well prepared dish.

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  4. This is one of my favorite Korean dishes. i see this recipe does not use the Korean chili paste and could be the reason you felt it was dry. I will try zucchini the next time I make this rice.

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  5. I have tried this a couple of times in a Korean restaurent when we lived in China. They used to customize it to our taste and they even added a little vegetable stock to the dish to make it like a porridge but not too watery. I never tried making it at home.Now I think I must try it...Superb dish Varada...

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