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Bibimbap [Food Processor Attachment]

"Bibimbap" translates to "mixed rice." A popular Korean rice bowl, this dish has assorted vegetable toppings and a sweet & spicy Gochujang-based sauce.
Bibimbap

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , High Fiber , Low Sodium , Vegetarian

Allergens: Sesame , Soy

Yield:

4 servings

Total Time:

50 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • For the Bibimbap:
  • 1 (100 g) carrot, halved
  • 1 (225 g) zucchini, halved lengthwise
  • 4 ounces (113 g) shiitake mushrooms, stemmed
  • 12 ounces (340 g) mung bean sprouts, rinsed
  • 1 Tablespoon vegetable oil
  • 1 ½ teaspoons kosher salt, optional
  • 8 cups (225 g) fresh spinach, blanched, cut into smaller pieces
  • 3 cups (545 g) steamed white rice
  • For the Bibimbap Sauce:
  • 1 garlic clove, minced or crushed
  • 2 Tablespoons (30 ml) gochujang
  • 1 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 1 Tablespoon water
  • 1 teaspoon rice vinegar [or apple vinegar]
  • 1 teaspoon sesame seeds, toasted
  • 1 (20 g) green onion, green part thinly sliced

Directions

  1. Fit the Food Processor with the Julienne Disc and secure the lid.
  2. Start the processor and, using the Food Pusher, feed the carrot through the Small Food Chute opening. If item is too large, cut to size and feed through the Large Food Chute opening.Remove the Julienne Disc. Scrape out the julienned carrot and set aside. Fit the food processor with the Thin Slicing Disc and secure the lid.
  3. Start the processor and, using the Food Pusher, feed the zucchini through the Small Food Chute opening. If item is too large, cut to size and feed through the Large Food Chute opening.Set sliced zucchini aside and feed the mushrooms through.
  4. Bring a large pot of salted water to boil over medium-high heat. Once boiling, add rinsed bean sprouts and cover the pot with a lid. Cook for 2 minutes and drain. Rinse under cold running water to stop the cooking process. Set bean sprouts aside.
  5. Heat 1/2 Tablespoon of vegetable oil in a large sauté pan over medium-high heat. Once hot, add julienned carrots, and stir fry for 2 minutes or until just soft. Set aside.  Repeat this sauté process with the sliced zucchini and then the sliced shiitake mushrooms.  Season with salt, if using.
  6. For the sauce: add all ingredients to a small mixing bowl and whisk well.
  7. To assemble: Fill 4 serving bowls equally with steamed rice and arrange carrot, zucchini, mushroom, bean sprouts, and spinach neatly on top. Serve with Bibimbap Sauce on the side. Garnish with sliced green onion and toasted sesame seeds if desired.

Chef's Notes

  • Although this recipe is vegetarian, Bibimbap can be served with beef and a sunny-side-up egg on top. Get creative with different toppings and garnishes!
  • "Bowls" are always a fun and tasty way to really pack in the plants and the diverse array of nutrients each one brings.  Add some grilled or air-fried tofu to really boost the protein.
  • Another popular way of serving this dish is in a hot stone pot with browned rice. Simply brush the inside of an earthenware crock with sesame oil and build your Bibimbap in it. Cover with a lid and place on a stovetop over medium-low heat for about 5 minutes or just until the rice starts to make crackling noises. Carefully serve immediately with Bibimbap Sauce on the side.