Comments on: Bibimbab (Korean Rice and Vegetables)

By: sarah

sarah — Wed, 24 Apr 2013 02:58:37 +0000

Hi Susan,

what a great recipe! i tried it last night with great success. Made some substitutions, due to pantry restrictions, but made for a great feed to warm us up on a cold autumn night!
Brilliant!

By: susie

susie — Tue, 28 Dec 2010 04:28:16 +0000

hello!! i’m a vegetarian korean, who is into the whole low-fat, low sodium, health conscious, etc etc, and i just wanted to share my variation of this dish (it is one of my favorite too)
for the gochujang, it tastes better if you add a bit of minced garlic, substitute sugar with fresh squeezed lemon juice (natural sweetner is always best i think), and a bit of sesame oil.
i don’t exactly know the measurement because i just eye-ball it all (since i always make it), i usually go by taste.
my favorite toppings on it are usually spinach, carrots, soy/mung bean sprouts, mushrooms, and cucumber salad.
for oshitashi, i don’t add soy-sauce. just steamed spinach with sesame oil, sesame seed, minced garlic, and salt to taste.
for carrots, julienne cut them, then saute it on a pan with salt to taste.
for the sprouts, steam it, then minced garlic, finely chopped green onion, a little sasame oil, and salt to taste.
as for mushroom, just saute it with a bit of smart balance (or your choice of oil. i figured you can saute it with water, but you need to add a bit of salt then)

then simply, on rice, put the veggies, a tsp and half of soysauce, and the seasoned gochujang to taste, mix and enjoy! =]

hope this variation also helps?

By: Eva Eam

Eva Eam — Fri, 18 Jun 2010 23:32:18 +0000

This is an awesome vegan recipe!
Here’s another version, hope you like it.

http://soo-styling.com/xe/files/attach/images/89/449/%ED%92%80%EB%AC%B4%EC%9B%90-%EC%83%88%EC%8B%B9%EB%B9%84%EB%B9%94%EB%B0%A5.jpg

By: Mers

Mers — Sun, 23 May 2010 00:05:49 +0000

After finding a picture book about bibimbap at the library for the kids I used to look after and having it a couple of times in Korean restaurants, I was very excited to find your recipe. Thanks for sharing! It was fab. My hubby told me that he would love it if this dish became a regular in our recipe rotation.

By: vegan1871

vegan1871 — Fri, 23 Apr 2010 04:15:23 +0000

This look great! can’t wait to try it. btw…the new site if AWESOME!!! Looks great!

By: SusanV (admin)

SusanV (admin) — Thu, 22 Apr 2010 00:15:45 +0000

Hi Diane,

Yes, it’s mung bean sprouts salad, baked tofu, ginger-garlic bok choy, and, in the middle, the kochu chang sauce.

By: Diane Barnett

Diane Barnett — Thu, 22 Apr 2010 00:01:38 +0000

Ji Susan,
This looks delicious. Could you tell us what toppin dishes you made to put on top. I can see the bok choy and what looks like a light colored tofu but what is the dark stuff in the middle and is the long stuff noodles or bean sorputs? Thanks, Diane from Ca

By: SusanV (admin)

SusanV (admin) — Wed, 21 Apr 2010 20:01:29 +0000

Thanks for the kind words, Cynthia. I’m happy to have kept you from starving! 🙂

I always make this with brown rice, so yes, it will work. I hope you enjoy it as much as my family does.

By: Cynthia

Cynthia — Wed, 21 Apr 2010 18:57:20 +0000

I am so excited about this recipe. I have Korean friends from our church who made this for us,and my husband loved it. That is so funny because he is not crazy about rice. Now I can cook this at home for him. Do you think that brown rice will work in this recipe?

They also recently took us to a Korean restaurant and we ordered it vegan style in the stone pots. We both thought that the version our friends cooked was better.

I absolutely love your blog. Thank you for all that you do, because you kept me from starving when I first became vegan. Now my husband is vegan too, and we are enjoying trying a new recipe once or twice a week.

Cynthia
Atlanta, GA