82 Vegetarian Bibimbap

82 Vegetarian Bibimbap

82 Vegetarian Bibimbap

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82 Vegetarian Bibimbap

INGREDIENTS

  • 1 cup of mung bean sprouts, blanched
  • 1 cup of Japanese cucumber, julienned
  • 1 cup of carrots, julienned and blanched
  • 1 cup of spinach, blanched
  • 1/3 cup of Korean or Japanese soft seaweed, blanched
  • 1-2 cups of multigrain rice or white rice, cooked
  • (Korean) hot pepper paste, to taste, or your favorite hot sauce or condiment
  • A pinch of salt
  • A pinch of white sesame seeds

DIRECTIONS

Step 1
Rinse the seaweed, and then soak it in water until soft. Next blanch the seaweed and set it aside.
Step 2
Julienne the cucumbers. Salt them and set them aside to pickle.
Step 3
Blanch the bean sprouts and julienned carrots. After blanching the spinach, cut into thirds. Salt each of those three ingredients and set them aside to pickle.
Step 4
Put one cup of warm cooked rice in the middle of a large bowl or plate. Arrange the seaweed, cucumber, bean sprouts, carrots, and spinach around the rice. Finally, sprinkle some sesame seeds over the vegetables and pour some hot pepper paste (or each person’s favorite condiment) over the rice.