Bibimbap is a classic Korean dish, served as a bowl of warm rice topped with ‘namul’ (sautéed and seasoned vegetables), chilli paste, soy sauce, or other prepared condiments.
Mamiko’s version is a light, and easy to prepare take on this Korean staple. It is also vegan (if swapping honey for coconut sugar) and gluten free (if swapping soy sauce for GF Tamari).
4 cups of cooked brown rice
Seasoned vegetables (or ‘Namul’):
1 bunch of spinach
1 cup of mushrooms
3 tbs roasted sesame seeds
3 tbs sesame oil
2 tbs soy sauce
3 tsp grated garlic
1 cup carrot pulp (the remains after making carrot juice)
2 tbs chopped spring onions
1 tbs grated ginger
1 tbs grated garlic
1/2 tsp chilli powder
3 tbs Miso
1 tbs honey or coconut nectar
1/2 tbs apple cider vinegar
Kimchi (home-made or shop bought)
chopped spring onion
chopped Nori seaweed sheets
1. Prepare the seasoned vegetables.
Cut spinach. Slice mushrooms and zucchini.
Boil them separately for 1 min.
Marinate with sesame seeds, sesame oil, soy sauce, grated garlic (1/3 of total amount).
2. Prepare Carrot Miso.
Mix all ingredients of the carrot miso and set aside.
3. Assemble the dish.
Start with the rice layer.
Top with the seasoned vegetables, carrot miso and Kimchi.
Finally, garnish with Nori seaweed, sesame seeds and spring onion.