Bibimbap Chay

Introduction:

Bibimbap Chay is a vegetarian version of the classic Korean dish, offering a balanced combination of flavors, textures, and colors. This wholesome bowl features fresh sautéed and raw vegetables, crispy tofu, a bed of steamed rice, and a deliciously spicy-sweet gochujang sauce. It’s a visually appealing dish that’s both satisfying and nutritious. The beauty of Bibimbap lies in its versatility, making it easy to customize with your favorite vegetables or plant-based proteins.

Ingredients:

For the Bibimbap:

• 1 ½ cups cooked jasmine rice (or brown rice for added fiber)
• 200g tofu (firm or extra-firm, pressed and cubed)
• 1 small zucchini, julienned
• 1 medium carrot, julienned
• 1 cup spinach leaves
• 1 small cucumber, thinly sliced
• ½ cup bean sprouts
• ½ cup kimchi (optional)
• 2 tablespoons sesame oil (for sautéing)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon toasted sesame seeds (for garnish)
• 1 teaspoon gochugaru (Korean chili flakes, optional for spice)

For the Gochujang Sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or sugar
• 1 clove garlic, minced

Instructions:

1. Prepare the rice:
   • Cook the jasmine or brown rice according to package instructions. Set aside and keep warm.
2. Prepare the tofu:
   • Press the tofu to remove excess moisture, then cut it into cubes. Heat 1 tablespoon of sesame oil in a pan over medium heat and add the tofu. Cook for 5-7 minutes, turning occasionally, until the tofu is crispy and golden brown on all sides. Drizzle with soy sauce or tamari, then remove from heat.
3. Sauté the vegetables:
   • Heat the remaining sesame oil in the same pan. Sauté the julienned zucchini and carrots for 2-3 minutes until tender but still crisp. Remove and set aside.
   • In the same pan, briefly sauté the spinach until wilted, about 1 minute. Season with a pinch of salt and set aside.
4. Prepare the sauce:
   • In a small bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic until well combined. Adjust sweetness or spice level to taste.
5. Assemble the Bibimbap:
   • Divide the cooked rice into bowls. Arrange the sautéed vegetables, crispy tofu, bean sprouts, cucumber slices, and optional kimchi on top of the rice in separate sections, creating a visually appealing presentation. Drizzle the gochujang sauce over the top.
   • Garnish with toasted sesame seeds and a sprinkle of gochugaru for extra heat if desired.
6. Serve and mix:
   • Serve the Bibimbap with the gochujang sauce on the side. To eat, mix all the ingredients together in the bowl, ensuring the sauce evenly coats the vegetables, tofu, and rice.

Health Notes:

• Bibimbap Chay is a nutritious and balanced meal. It provides plant-based protein from the tofu, vitamins and minerals from the fresh vegetables, and healthy fats from sesame oil. Using brown rice can increase the fiber content, making this dish heart-healthy and satisfying. You can adjust the spice level and add or omit ingredients based on dietary preferences or restrictions.

Serving Suggestions:

• Serve Bibimbap with a side of miso soup or a light seaweed salad for a complete meal. For added flavor, you can top it with a fried egg (if not strictly vegetarian) or some sliced avocado for creaminess. A cold glass of barley tea makes for a refreshing accompaniment.

Tips:

• Rice choice: While jasmine or white rice is traditional, switching to brown or black rice adds extra nutrients and fiber.
• Customizing vegetables: You can add any seasonal vegetables, like bell peppers, mushrooms, or even sweet potatoes. Roasted vegetables can add a different flavor profile to the dish.
• Making it spicier: If you prefer more heat, add extra gochujang or a sprinkle of gochugaru on top of the dish.