Serious Eats: Recipes
Cook the Book: Vegetarian Bibimbap
My first encounter with Korean cuisine involved a big, beautiful spread of banchan, a blazing hot bowl of dolsot bibimbap, and countless little cups of soju. There was something about the treatment of the vegetables featured in that meal that really blew me away. Lightly blanched and deftly seasoned, these carrots, spinach, mushrooms, and zucchini were somehow one thousand times tastier and more exciting than any version I'd ever had before. For a long times I'd chalked the deliciousness of these vegetables up to some sort of Korean cooking secret, figuring that there was no way I'd be able to replicate them at home. But after testing out a few recipes from Cecilia Hae-Jin Lee's Quick and Easy Korean Cookings I realized that the magic of these veggies came in the simple form of blanching and seasoning.
This Vegetarian Bibimbap is all about knowing how to treat your vegetables right—cooking and seasoning every component individually with just the right amount of salt, garlic, and sesame oil. It might sound a bit time-consuming to prepare all of these vegetables individually, but cooking separately ensures that textures and flavors keep their integrity and really shine. Once all of your vegetables have been cooked they are placed on top of a bowl of steamed white rice (no need to reheat the vegetables, the heat from the rice will take care of it), and finished with cool grated cucumber, toasted sesame oil, and a dollop of seasoned chile paste.
Once all of the ingredients have been mixed into the rice along with the chile paste, what began as a very humble dish of vegetables and rice is transformed into something far more thrilling. Each bite brings bites of spicy chile coated rice, sesame-infused spinach, garlicky mushrooms, and crisp shredded cucumber.
As always with our Cook the Book feature, we have five (5) copies of Quick and Easy Korean Cooking to give away this week.