Bibimbap, pronounced bee-bim-bop, is a traditional Korean rice bowl that encompasses the complete spectrum of flavours and textures. The recipe is flexible to whatever veggies you have on-hand. An essential side to Bibimbap is kimchi (recipe here). You can definitely buy pre-made kimchi, in fact there are a bunch of great producers of non-pasteurized kimchi and sauerkraut. Feed Life Tip: buy your fermented foods from the fridge section and choose non-pasteurized, then you’re getting the enzyme richness of live fermented foods which really help to enhance digestion.
I will always remember having the most amazing Bibimbap in NYC at Hangawi. Eden took me there to enjoy an authentic korean meal and it was such an enchanting atmosphere and the most delicious food. When we returned, she wrote this recipe inspired by the food we had on that evening.
You can serve this traditional Korean dish made with rice and fresh vegetables with kimchi for a deliciously tangy flavour. Sometimes I use forbidden rice (an heirloom rice) as the base as it’s easy to digest and fast to make compared to brown or wild varieties.
To learn more blueprint recipes and how to create fast and delicious meals check out our Eat for Life Online Culinary Course.
- 2/3 cup forbidden black rice or your favourite rice
- 1/2 cup green onions, sliced thinly (green and white parts)
- 1 cup shiitake mushrooms, sliced thinly
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp tamari or coconut aminos
- 2 tbsp sesame seeds
- You can really get creative with your toppings; here are some examples of what I like to use. Try to get a variety of colour and texture. You can use both raw and slightly cooked/steamed/sauteed vegetables and mushrooms.
- 1 carrot, julienne
- 1 small zucchini, julienne
- 1 cup mushrooms (such as shiitake, portobello, crimini), sliced
- 1 cup greens (kale, spinach, arugula, swiss chard), sliced thinly
- 1/2 cup beets, grated or spirolized into noodles
- 1 green onion, sliced thinly
- 1–2 tbsp sesame seeds
- Prepare the rice base. Cook the rice as directed on package. While rice is cooking, sauté mushrooms in a medium fry pan with
- coconut oil, adding in water if they begin to stick to the pan.
- In the meantime, prepare the toppings.
- Once rice is cooked, add it to sautéed mushrooms in fry pan. Add remaining ingredients listed under rice base and warm over
- medium heat until everything is combined and the flavour is consistent throughout.
- Spoon the rice base into bowls and then place the toppings on top to create a beautiful, colourful dish. Serve with kimchi.
- Bon appétit!