Skip to main content

Bibimbap



This is the reason I love taking part in Taste & Create. There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap.

Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the idea of steaming them first. So I chopped all my chosen vegetables - spinach, mushrooms, peppers and babycorn - and microwaved them separately with a tbsp of two of water for a minute.

The third and the most important bit is the dressing. For my 1/2 cup rice, I mixed 2 tbsp chilli soy sauce, a tbsp of vegetable oil, 2 garlic cloves, green bits of a spring onion and 1/2 tbsp toasted sesame seeds. I poured half of this dressing on the rice, then arranged the steamed vegetables on top, added pan fried tofu in the middle and poured the rest of the dressing over. Covered the rice and let it steam for a few minutes. This pretty look is how you take it to the table. Once that's done, you mix it all in and indulge in the best vegetable rice ever.

Comments

Anonymous said…
Hi SImran

I am a new reader of ur blog , & i like ur blog as well it has that no fuss free attitutude of writng wich is a nice change. I am also planning to try out some of ur cookies recipe. i just wanted to check a thing , when u bake cookies , do u place them directly on the baking pan or u place a butter paper or parchment paper , do let me know. i am quiet new to baking so this question.
Simran said…
Pinky - I put my cookies directly on the baking sheet. You can try that with a small batch, and use the paper only if your cookies stick (although it's unlikely with something that has so much butter).
notyet100 said…
mmmm,...this looks yum,.//:-)
Biswajit said…
sounds delicious. can i send my cook over to you for training?
Pooja said…
This is so weird! I just asked a Korean friend for the recipe last week. I'll have to return to yours when I decide to make this and compare notes.
bindiya said…
Simran this looks really easy, yummy and healthy to boot, will try it out asap!
Pavani said…
I love taste & create too, new blogs to explore and try new food. Bibimbap looks delicious. I made it for A.W.E.D and I really liked it, especially the sauce.
Madhumathi said…
This looks yum!!And its super healthy :)
KC said…
Hi Simran:

This looks perfect! I was afraid people would think steaming each veg too much trouble so I offered a simplified version. Glad you decided to steam.

I really enjoyed your blog and am glad Nicole paired us. I will visit you often.
Laura said…
Somehow I totally forgot to sign up for T&C this month which really bums me out, esp since I'll be gone most of May. ANyway I LOVE bibimbap and this looks fabulous!
Bharti said…
I like this. looks and sounds really good. The garlic in the dressing must have made it really flavorful. And yes, the name is really cute!
Prathibha said…
This comment has been removed by the author.
Prathibha said…
Simran...I am not able to pronounce javascript:void(0)it dear..he he :)
Nice try looks yummy ..hey gimme ur mail id n phone number, u can send it to
thechefandherkitchen@gmail.com

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city.

I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports.

Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop of b…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…