Korean BBQ Bibimbap
Elevate your dinner with this vibrant and flavorful Korean BBQ Bibimbap. This dish features a harmonious blend of seasoned sushi rice, julienned vegetables, savory oyster mushrooms, and golden tempeh, all brought together with a spicy gochujang BBQ sauce. Topped with fresh cucumber slices, seaweed, and a sprinkle of spring onions, this bibimbap is not only a visual delight but also a protein-packed, nutritious meal. Serve with soy sauce and spicy mayo on the side for an extra kick, and pair with refreshing iced green tea or tangy kimchi for a complete and satisfying dining experience.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
Ingredients
Units
Scale
- 1 carrot, julienned
- 1 courgette (zucchini), julienned
- 3 squares of tempeh
- 1 pack of oyster mushrooms
- 1 shallot, finely chopped
- 1/2 cup (120ml) spinach
- 1/4 cucumber, sliced
- 1 sheet of seaweed
- 1/2 cup (120ml) sushi rice
- 1 tbsp (15g) gochujang (Korean red chili paste)
- 1 tbsp (15ml) soy sauce
- 1 tsp (5ml) sesame oil
- 1 tbsp (15ml) BBQ sauce
- Grated ginger for the sauce
- Rice vinegar, sugar, and salt for seasoning the rice
- Spring onion (scallion) for garnish
- Sesame oil for frying
- Soy sauce and spicy mayo for serving
Instructions
- Cook the Rice:
- Rinse the sushi rice thoroughly under cold water.
- Cook the rice in a rice cooker or on the stovetop according to package instructions.
- Once cooked, season the rice with a mixture of rice vinegar, sugar, and salt to taste.
- Prepare the Vegetables:
- Julienne the carrot and courgette.
- In a frying pan, heat a small amount of sesame oil over medium heat.
- Add the carrot and courgette, and sauté until soft. Remove from the pan and set aside.
- Briefly fry the spinach in the same pan until wilted. Set aside.
- Prepare Mushrooms and Tempeh:
- In the same pan, add a little olive oil and fry the finely chopped shallot until translucent.
- Add the oyster mushrooms and cook until they start to soften.
- In a small bowl, mix the BBQ sauce, gochujang, soy sauce, sesame oil, and grated ginger.
- Add this sauce to the mushrooms and cook until the mixture becomes sticky. Remove from the pan and set aside.
- Fry the tempeh squares in the same pan until golden brown on all sides.
- Brush the tempeh with the same sauce used for the mushrooms.
- Assemble the Bibimbap:
- Place the seasoned rice at the bottom of a bowl.
- Arrange the julienned carrot, courgette, sautéed spinach, mushrooms, tempeh, sliced cucumber, and seaweed around the rice.
- Garnish with finely chopped spring onion.
- Serving:
- Serve the bibimbap with soy sauce and spicy mayo on the side for extra flavor.
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g