Vegetarian roasted vegetable bibimbap

Bibimbap, sometimes referred to as "Beauty in a bowl", is one of the most traditional and well-known Korean dishes. The word literally means "mixed rice", and the dish consists of a bowl of rice, white, brown or exotic red, topped with a variety of vegetables and meats grilled or roasted with gochujang chilli paste. This is usually a dinner dish with the rice being served in a traditional heated stone or clay pot to allow the rice to cook further on the table so the bottom becomes crisp.

Bibimbap talks directly about the culture of dining in Korea. The limitless combinations of items in a bowl characterize the love for flavours, textures and colours. One theory on the origins of the dish talks about this being a dish served right before harvest season so that households can literally get rid of all the old produce; Koreans are very big on not wasting anything, particularly food in rural areas. The first origins of this dish are thought to be from the 14th century, with the first recipe being published in the 16th century, but there are other theories out there, too. For more information on this dish, click here.

In fact, the colours in the bowl each have meaning and representation within the culture and with nutrition in mind. Black/dark marks the North and benefits the kidneys, so mushrooms or seaweed can be used. Red/oranges represent the South and heal the heart, so chilli, carrots, or jujube dates are added. Green points to the east and helps the liver, so cucumber and spinach are included in the mix. White means West and alleviates the lungs, so bean sprouts, radishes, and rice are vital. And finally, yellow brings in the centre and serves the stomach, typically the egg in the middle of the bowl.

The variations of bibimbap are numerous due to the combinations of vegetables that can be used and the variety of meats, including raw Korean beef tartare, which is a delicacy.

This is a vegetarian version, that can be made vegan by leaving out the egg, is simple spectacular. The roasted vegetables add a wonderful smoky, charred flavour with the sweet-spicy gochujang dressing. The rice adds a good body to the dish. This can get to be quite a heavy meal. I have used only a small variety of vegetables, but feel free to experiment with others like broccoli, cauliflower, sweet potatoes, zucchini, spring onions, okra, or literally anything else. The pickles and kimchi add a freshness to the dish that is much needed. I have cooked the vegetables under the broiler in the oven, but feel free to cook them on a grill if desired; the results will be much better. The recipe may seem long, but in reality, it is pretty simple, with a few steps. What makes it worthwhile is the flavours. For a meat version, serve with some Kalbi on the side.

This is a wonderful book for one-dish meals, including pho, ramen, Korean bibimbap, salads, and rice bowls from across Asia, as well as couscous and exotic grain bowls from the Mediterranean and Europe. The bowls are perfect for any occasion. I go to it often when I want a great single-dish meal.

For more recipes from this cookbook, click here.

Ingredients:

4-6 slices pumpkin, peeled and kept in thin half moons

10 mushrooms, halved

10 spears asparagus, bottoms peeled and kept whole

12 green beans, kept whole

4-5 baby Japanese eggplants, halved

3 tablespoons oil

3-4 tablespoon soy sauce

3 tablespoons gochujang chili paste

2 tablespoons gochugaru chili flakes, or to taste

Water, as needed

2 teaspoons toasted white or black sesame seeds

1 cup cooked brown or red rice

4 fried eggs (See method below)

A small handful sprouts, radish, fenugreek or your choice

Lime wedges

Quick cucumber pickles (See recipe below)

Gochugaru sauce (See recipe below)

Kimchi

Quick cucumber pickles:

2 cucumbers, peeled and thinly sliced

1 tablespoon sugar

1/2 teaspoon salt

2 tablespoon rice vinegar

Gochugaru sauce:

3 tablespoons gochugaru chili paste

1 tablespoon honey

2 teaspoons sesame oil

1 tablespoon rice vinegar

2-3 tablespoons water

To roast the vegetables:

Mix the oil, soy sauce, gochujang chili paste, and gochugaru chili flakes well to have a consistency of very thick cream. Add a touch of water if needed.

Mix the vegetables and pour the chili sauce over the vegetables mixing it in and coating the vegetables with the sauce, hands are best.

Set an oven to 375 F.

Line a baking sheet with foil and lay the vegetables in a single layer, separated by vegetable type. Bake until the vegetables are cooked through and slightly charred, 3-4 minutes for asparagus and beans, 10 minutes for baby eggplants, and 20+ minutes for the pumpkins. Remove the vegetables as they finish cooking and have brown spots.

To make the Quick pickles cucumbers:

Mix all the ingredients and marinate at room temperature for 2 hours at a minimum. These pickles can be kept in the fridge for about a week.

To make the gochugaru sauce:

Mix all the ingredients and adjust the water to make a thin sauce about the consistency of light cream. Store in an airtight container in the fridge. It will last for about one week.

To fry the egg:

Heat a non-stick skillet with one tablespoon of oil on low heat. Add one teaspoon of gochugaru chilli powder and stir. Crack the egg into the skillet almost immediately after the chilli powder and fry until the white is just set and turns white. Drizzle a few drops of soy sauce on the egg and cook covered until the white is crinkled and the yolk is set to your liking. Slide off the pan. Keep the flavoured oil drizzle on the rice.

To serve, use a wide bowl and add some cooked red or brown rice in the middle. Add the roasted vegetables around the rice and intersperse them with some sprouts, kimchi, cucumber pickles, lime wedges, and fried egg. Serve with the extra sauce on the table for those guests who want more.