Bibimbap #veganmofo 2

My Bibimbap supper club. Photo by @jezzingtonbear


I guess you would correctly guess that my main IMPRESSIVE food is traditional Japanese food. However, however simple a small Japanese dish looks, the layers of subtle flavours knocks your taste buds out. And creating TKOs are very time consuming. So that’s why I’m going for BIBIMBAP as my impressive dish!

It’s a Korean kitchen sink kind of recipe. I usually make this dish for friends the first time they come over. It’s easy, fairly quick and you can get ready most of it before the meal.

Bibimbap supper club

Basic steps:

Cook short grain rice.
Before serving, heat a non-stick frying pan and thickly spread the rice in it. Do not stir. Let it get all crunchy on the bottom! This simulates the traditional hot stone bowl which I should not be trusted with.
Add a little sesame oil before serving.

Lightly sauté firm veg like carrots, zucchini, daikon then toss with sesame oil and salt.
Boil bean sprouts then toss
Cook spinach and add rice vinegar for a bite.

Feel free to add a little chilli powder to any of these.

Place rice in a bowl that has been warmed in the oven. Arrange toppings. Sprinkle with black and white sesame seeds. Garnishes can be spring onions, radish, toasted nuts, etc.

Serve with a special Korean gochujang sauce (that I mix with dates and sesame oil) and then mix it all around!

It’s fun, interactive and something a little different, which is why I love impressing friends with it!


Published by theveganronin

Chef Owner

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