Serious Eats: Recipes
The Occasional Vegetarian's Bibimbap
While most versions of bibimbap include beef and/or an egg, this Korean rice dish is really all about the vegetables, namely quick sautéed namul seasoned with plenty of sesame oil. This vegan variation adapted from The Occasional Vegetarian uses a cast iron pan to replicate dolsot bibimbap, typically served in a hot stone pot.
The namul here come in the form of spinach, bean sprouts, zucchini, shiitake mushrooms, and daikon, all seasoned with toasty sesame seeds and sesame oil, chile flakes, and just the right amount of salt. They're piled onto rice that's been crisped in a cast iron pan, heated through, and mixed with a dollop of gochujang, a sweet-spicy Korean chile paste. Of course you could add an egg or a bit of bulgogi to your pan of bibimbap, but with vegetables and rice this good there's really no need.
As always with our Cook the Book feature, we have five (5) copies of The Occasional Vegetarian to give away this week.