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Aloha friends, it's Cobi. For this Veggietorial, I'm going to show you
how I make Bibimbap bites
You guys asked for more Korean food so, Let's get started.
Bibimbap means, "mixed rice" This version is full of perfectly seasoned
vegetables Start by soaking dried shiitakes in hot water
for 10 minutes Drain and squeeze the excess liquid from them.
The slivers of umami get simmered in water, vegan oyster sauce and coconut sugar until
tender, about 15 minutes. If mushrooms aren't your thang
Try using tempeh,tofu or seitan
I picked up Choy sum at the farmers market You can substitute kale, spinach or your favorite
greens. Cook the greens just until they're wilted.
Rinse in cold water to keep the color bright and squeeze out the extra liquid.
Season up with garlic, sesame oil and soy sauce.
Wait-what's that? You're soy and gluten-free?
I've gotcha covered, use coconut aminos
These carrots were so sweet,I just cut them into matchsticks and blanched them.
Season if you'd like, but I left them naked.
Mung bean sprouts get the same treatment as the greens.
And really, if you want anything to taste more authentically Korean, just add sesame
oil.
The zucchini got a quick sauté with sesame oil and garlic.
A traditional bibimbap is prepared in hot stone bowl that creates bits of crispy rice
on the bottom of the dish. To recreate that element of crunch without
the heavy equipment, I used a well greased muffin tin.
Bake in a preheated oven at 400degrees for 20 minutes, or until the sides of the rice
cups crisp up.
This dish tastes best when the rice cups are hot out of the oven.
Add the veggies Top with gochujang and
Ta-da! We just made Bibimbap bites. What's your favorite Korean dish?
Leave me comment so I know what recipe to make next ☺
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