Vegetable Bibimbap
By America's Test KitchenPublished on October 16, 2019
Time
1½ hours, plus 30 minutes marinating
Yield
Serves 4
Ingredients
Pickled Vegetables
4 ounces (2 cups) bean sprouts 1 carrot, peeled and shredded1 cucumber, peeled, halved lengthwise, seeded, and sliced ¼ inch thick1 cup rice vinegarRice
2 cups short-grain white rice 2 cups water 2 teaspoons rice vinegar 1 teaspoon saltVegetables and Eggs
2 tablespoons vegetable oil 12 ounces shiitake mushrooms, stemmed and sliced ½ inch thick3 garlic cloves, minced10 ounces (10 cups) baby spinach 2 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoons rice vinegar Salt and pepper 4 large eggsBefore You Begin
Grate the carrots on the large holes of a box grater. You can use either seasoned or unseasoned rice vinegar in this recipe. You can substitute sushi rice for the short-grain rice; if using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes, in step 2. For this recipe to be gluten-free, you must use gluten-free soy sauce or tamari.
Instructions
- Combine all ingredients in bowl, pressing to submerge vegetables in vinegar. Cover and refrigerate for at least 30 minutes or up to 24 hours. Before serving, strain vegetables, discarding liquid.
- Bring rice, water, vinegar, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook until liquid has been absorbed, 7 to 9 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until they release their liquid, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, and cook until wilted, about 3 minutes. Off heat, stir in soy sauce, toasted sesame oil, and vinegar, and season with salt and pepper to taste. Transfer to platter and tent loosely with aluminum foil.
- Crack eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook until whites are set but yolks are still runny, 2 to 3 minutes.
- To serve, portion rice into bowls, top with vegetables and fried egg, and serve with pickled vegetables.
for the pickled vegetables
for the rice
for the vegetables and eggs
Time
1½ hours, plus 30 minutes marinatingYield
Serves 4Ingredients
Pickled Vegetables
Rice
Vegetables and Eggs
Ingredients
Pickled Vegetables
Rice
Vegetables and Eggs
Ingredients
Pickled Vegetables
Rice
Vegetables and Eggs
Why This Recipe Works
A staple in Korean cuisine because of its versatility, bibimbap often features short-grain rice topped with sautéed vegetables, beef, and a fried egg. We swapped the beef for shiitake mushrooms flavored with soy sauce, garlic, and toasted sesame oil. Then we made a quick pickle of bibimbap toppings: Grated carrot, bean sprouts, and cucumber steeped in rice vinegar provided bright flavor and crunch. The final step was topping each bowl with a fried egg. We left the yolk runny so that it could be broken and stirred throughout the rice and vegetables, providing richness to the otherwise lean dish.
4 Comments