Whole Food, Plant-Based Recipe Not-So-Traditional Bibimbap (Mixed Rice)

Recipe courtesy of Vivian Lee, PPMNY Culinary Empowerment Coordinator

Bibimbap is probably one of the most well-known and beloved Korean dishes to many people. Bibimbap simply translates to “mixed rice with meat and assorted vegetables“, however this version is whole food, plant-based, of course. You can make endless variations to this dish depending on your preference and dietary requirements. Have fun and experiement with different plants! Serves 2-4.

Ingredients

For brown rice

  • 1 cup brown rice (short-grain is customary)

  • 6 cups water

Assorted vegetables of choice

  • ½ large red pepper, sliced

  • ¼ small red cabbage, sliced
  • 1-2 cucumbers, sliced
  • 1-2 small tomatoes, sliced
  • 1-2 medium carrots, finely sliced
  • 3-4 perilla leaves, sliced (or substitute spinach if too strong)
  • Preferred sprouts (e.g. broccoli, radish, alfalfa)
  • ½ Asian pear, peeled and sliced
  • 1-2 T gochujang*, or red pepper paste

Instructions

For the brown rice

1. Rinse the rice in a mesh colander to remove any fine particles.
2. Bring a medium or large pot of water (the 6 cups) to boil.
3. Add the rice. Reduce the temperature as needed but keep a steady boil.
4. Cook for about 30 minutes. While rice is cooking, prep the vegetables.
5. After the rice is cooked, let it steam. Fluff it with a fork and leave it aside.

For the vegetables

1. As the rice is cooking, prep the vegetables, assembling them on a large plate.
2. In a serving bowl, place rice in the middle and plate vegetables on top.
3. Place the gochujang on top. Use the amount desired as it can be spicy to some.
4. Mix up all the ingredients evenly and enjoy.

Chef's Notes

*Available at most Asian grocery stores or in the ethnic food aisle in supermarkets. Try “Mother in Law’s Original Gochujang Paste.”