Someone posted a sheet pan bibimbap the other day and I realized I hadn't made bibimbap in a while. Love this dish – so versatile and flavourful.
I tagged this as close enough because I used sushi rice (sorry, it's just so good for certain dishes!) and I used white sugar in my sauce instead of honey or maple (which really doesn't matter nutritionally but not exactly in the spirit of the diet).
Rice is topped with roasted sweet potato, sauteed shitake mushrooms, sauteed bok choy, roasted broccoli, cucumber, scallions, tvp cooked with gochujang, tamari and hoisin sauce, sunnyside egg. A little sprinkle of seaweed flakes.
The sauce: gochujang, sugar, rice vinegar, sesame oil, garlic powder, sesame seeds.
Have you ever had bibimbap? It can be labour intensive if you want the full aesthetic effect, but you're gonna mix it all up anyway so I think you could cheat with just about any toppings cooked all together or whatever… It's all about that sauce!
by donairhistorian
5 Comments
Yes it’s one of my favorite healthier meals to have
I had it for dinner last night! (Not homemade though… yours looks delicious!)
I love bibimbap but unfortunately for my health my first introduction was dolsot bibimbap, which is the hot stone bowl version with cooked rice on the bottom. In that one the almost over-the-top deliciousness comes from oiling the bowl and then letting the cooked rice stay at the bottom of the hot bowl without stirring to get crispy. So much oil involved and so much rice, but it’s amazing.
Looks great! Not very mediterranean though it seems
Love making Mediterranean diet dishes with Asian inspiration! Actually a lot of korean meals can fit like japchae with loaded veggies, veggie banchans with a protein etc