Bibimbap And The Roasted Vegetable Recipe

This recipe is the imitation of most of the Japanese rice recipes. In this, you are preparing the rice and have it with veggies and eggs in each bowl. The main ingredients of the recipe are the shitake, broccoli rabe and the roasted squash. Here in this recipe, you can prepare the rice few days ahead of actually preparing the recipe. If you don’t like it this way, then you can prepare the rice fresh. The final taste is going to be delicious anyways.

Bibimbap And The Roasted Vegetable Recipe

Preparation Time – 30 Minutes
Cooking Time – 30 Minutes
Total Time Taken To Prepare This Recipe – 1 Hour
Servings – 4
Level Of Cooking = Medium

Ingredients Used To Prepare This Recipe:

Soy sauce – 2 teaspoon
Butternut squash – 1 small or ½ large
Brown sugar – 1 teaspoon
Neutral oil, grapeseed oil or canola oil
Gochujang or sambal oelek – 2 teaspoon or more for serving
Thick bottom, stems trimmed and discarded Broccoli rabe – 1 generous bunch
Stemmed and the caps cut into half (if it is large ) Shitake mushrooms  – 8 ounces
Toasted Sesame oil – 1 teaspoon
Eggs – 4
Sprouts or shoots like mung bean sprouts, sunflower sprouts or broccoli sprouts – 1 cup
Quick cucumber pickles – ½ cup for  garnishing
Lime wedges – for garnishing

Let’s Go Through The Steps Of Preparing This Recipe:

Step 1

You have to start the recipe by setting the oven at 400 degree Celsius. Take the squash and peel it first. Now cut it crosswise. While cutting, the neck should be separated from the bottom part .next, cut the neck piece into few slices. Each slice should be of ½ inch thick. Remove the seeds from inside it and slice the bottom part into thickness of 1/2 inch

Step 2

In this step, you will be taking a large bowl or a food processor. Add 2 teaspoon of neutral oil, gochujang or sambal oelek, brown sugar and neutral oil to it. Whisk all these ingredients once you have mixed all these ingredients.

Step 3

Now, you will be needing a baking tray.  Add the mushrooms and the squash in the tray. Do not start mixing them together as soon as you add in the tray.  Add the broccoli rabe into another dish preferably baking sheet. Add the sauce in the two pans equally and then use your hands to mix the vegetables well.  Mix till the veggies are coated well into the sauce.

Step 4

Shift both the pans in to the oven. Do not remove the broccoli rabe from the oven for 5 to 8 minutes or until you find that it has collapsed well and the thicker part of the rabe has turned tender. After this, you have to cook the mushrooms for another 15 to 20 minutes. The mushrooms should be juicy and shrunken in consistency. When it does, remove from the baking tray. After this, you have to return the squash into the oven once again. This time cook it for another 5 to 10 minutes. These should be caramelised or turn tender. You can cover the veggies with the foil and keep until ready to serve.

Step 5

If you like crispy rice, then you can make crisp base Bibimbap rice. When you have cooked the rice and about to serve, you have to add about 1 teaspoon of either the sesame oil or the neutral oil into the wide skillet. The setting should be medium.  Put the rice into the skillet and make it thick. Allow to cook for 4 to 5 minute or until it has formed golden brown crust. If you don’t want to cook rice this way, then you can cook fresh rice in your way. However, use long grained for better taste.

Step 6

While you rice is cooking, you can prepare the eggs. Fry the eggs first. After this, you have to place a large skillet over medium to high heat and wait for some time. Add neutral oil to the pan. Add enough to coat the skillet well. Now crack two eggs into it and add some salt. Tilt the pan so that the oil runs well over the egg white. After this, you can turn the flames to medium setting. Cook for one minute more. Add about ¼th of the water and cook for quite some time. The white portion should be all set. Very carefully, remove it from the skillet and prepare the next egg in the same manner.

Step 7

In this step, you are all set to serve the recipe. Starting with the rice, use a spatula to remove it from the container and put into four bowls. Make sure that the crispy part of the rice is in every bowl. Add the veggies at the top and any marinade that is left. In each bowl, on top of the veggies, add one fried egg. Garnish the entire recipe with shoots or sprouts, lime and pickles. Serve right after with sambal oelek and gochujang.



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