Korean Rice Bowl

by Trudy ~ Veggie num num on August 27, 2010

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Korean Rice Bowl

Num Numers you’re in for a treat!! This recipe is one of my absolute favourites and I really have no idea why I haven’t shared it before!! But, here it is, a great hearty and healthy bowl or rice layered with delicious ingredients and topped off with a spicy, chilli sauce… Oh Yeah!

This recipe has its origins in Bibimbap, those beautiful rice bowls you can order in Korean restaurants, where the egg sits on top and you stir it through the hot ingredients to allow it to poach slightly. I hesitate to call this dish Bibimbap, because I have used quite a few non-traditional ingredients and the result is not quite the same, but is still a wonderfully interesting and very tasty vegetarian meal, full of delicious flavour.

I used tempeh in this recipe but, have made the same dish before with tofu, try either or use your favourite mock meat or seitan strips depending on what you prefer. The vegetables you add to this dish are entirely up to you, use peas or beans instead of the edamame, carrot or even tomato instead of the cucumber and capsicum. Really add or omit any veggies you like. For vegans simply omit the egg and if you are cooking for 4 hungry bellies I recommend doubling the tempeh portion for 4 hearty rice bowls. Enjoy!!

Preparation time: 35mins (+30mins marinating)
Serves 2-4

  • ¼ cup dried shiitake mushrooms
  • 250g (9 oz) tempeh
  • 1 brown onion
  • 2 garlic cloves
  • 5cm piece fresh ginger root
  • 1/3 cup soy sauce
  • 2 tsp brown sugar
  • 1 tbs sesame oil
  • 1½ cup sushi rice
  • 250g (9 oz) edamame
  • 120g (4 oz) baby spinach
  • 1 red capsicum (bell pepper), diced
  • 1 cucumber, diced

Chilli Sauce

  • 2 tbs tomato paste
  • 2 tsp minced chilli
  • ½ tsp sesame oil

to serve

  • 4 eggs, poached or fried (omit if vegan)
  • toasted sesame seeds

Korean Rice Bowl
Place the shiitake mushrooms in a heat resistant bowl and cover with hot water. Allow to stand for 5-10 minutes until mushrooms are tender, strain.

Halve the onion and then slice thinly, breaking the segments apart, mince the garlic and ginger. Slice the tempeh thinly. Combine shiitake mushrooms, onion, garlic, ginger and tempeh in a large flat dish, pour over the soy sauce, sesame oil and sprinkle with the sugar. Toss the ingredients until well combined and set aside, refrigerated for at least 30 minutes.

To make the sauce combine all the ingredients in a bowl, adding a little water to get a smooth, thickish sauce consistency.

Simmer the edamame in 3 cups of boiling water for 5 minutes, strain and rinse under cold water, set aside. Once cooled slightly shell the them and if you’re like me try not to eat them all before you add them to the rice bowl :)

Prepare the sushi rice to packet instructions, keep warm and set aside.

Heat a good heavy-based frypan over a medium-high heat. Add the marinated tempeh mixture and fry for 5-10 minutes allowing the tempeh to slightly blacken and crisp. Remove from the heat, place on a warm plate and cover with foil to keep warm.

In the same pan add the baby spinach and cooked edamame, toss, adding a touch of sesame oil if needed, and cook for about 1 minute until spinach has wilted, set aside.

To assemble the Korean rice bowl, dish out the prepared rice in four separate bowls, top with tempeh mixture, then cucumber and capsicum, a serve of the spinach and edamame, finish off with one egg (if using) a good drizzle of the chilli sauce and sprinkle with toasted sesame seeds.

To eat, use your chopsticks to mix the ingredients together with the rice allowing the sauce to combine with all the different elements, creating a complex, exciting and delicious meal, to the very last bite!

Korean Rice Bowl

This dish was inspired by Allison Adams Bibimbap recipe found in Good Taste.

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{ 6 comments… read them below or add one }

Paula August 28, 2010 at 9:47 pm

This must be a delicious dish!

delicieux August 30, 2010 at 1:45 pm

Mmmmm this looks so delicious and filling at the same time and I love that it incorporates poached eggs. My mouth is watering and it’s not even lunch time yet! Fantastic recipes as always :D

Meredith September 1, 2010 at 5:56 pm

Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think :) http://www.prettygoodfood.com
Thanks, and Happy Cooking!!!

Julia September 3, 2010 at 3:51 am

Have I mentioned how much I love your recipes? ;) The good thing is I’ll be home for the next 2 months basically doing nothing, so I will try a new one every day!

Adrian September 5, 2010 at 5:39 am

Hello! We made this (with tofu instead of tempeh – I don’t know where to buy tempeh?) the other night and it was great! I guess it’s a lot of ’soy foods’ in one dish but boy was it yummy. We used regular spinach which tasted fine, since it was cooked…I prefer baby spinach (more $$) for fresh salads/dishes. And we had Japanese black radishes, which I chopped up and added with the cucumber. Thanks for sharing the recipe!

Trudy (veggie num num) September 6, 2010 at 10:47 am

Thanks for the comments all!! Cheers Adrian for the great feedback always love to hear from those who have tried the recipes :)

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