Homemade Korean Bibimbap - Vegan Oil Free!

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Go to the Asian supermarket and pick up ingredients for bibimbap.

Soak dried fern break (gosari) in water overnight to rehydrate.

Chop the rehydrated fern break into smaller pieces.

Cut a 3-inch piece of daikon radish and slice it into matchsticks.

Cut the carrot lengthwise and then into matchsticks.

Prepare zucchini by cutting it into patties and then into bite-sized pieces.

Chop shiitake mushrooms, removing the stems and using only the tops.

Chop the rehydrated bellflower root (doraji) into bite-sized pieces.

Boil water in a pot for blanching vegetables.

Blanch the bellflower root (doraji) for 5 minutes in boiling water.

Blanch the bean sprouts for 5 minutes in boiling water, stirring occasionally.

Blanch the carrot pieces in boiling water, testing for doneness after a few minutes.

Cool the blanched carrot pieces under cold water to stop the cooking process.

Blanch the daikon radish pieces in boiling water for a few minutes, checking for crunch.

Blanch the zucchini for a very short time to avoid overcooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens