Bibimbap, the delicious Korean hot pot dish is traditionally served in a sizzling hot stone pot, cooking the ingredient with it’s heat. That’s not so easy to replicate in home cooking but we can get somewhat close with an iron cast. And of course with the right flavor profile. For me, the key ingredient here is kimchi! You can find it in stores but I make my own using the recipe I published in my recent cookbook “Power Vegan Meals” 🙂 Here is the full recipe:
- 3 tablespoon olive oil or sesame oil
- 2 garlic gloves minced
- 2 cups crimini mushrooms sliced
- 2 tablespoons soy sauce
- 3 cups white rice cooked
- 3/4 cup red cabbage shredded
- 1 carrot thin sliced (I used a peeler)
- 1 red bell pepper sliced
- 3 green onions chopped
- 1 cucumber sliced
- 3 radishes sliced
- 1 handful ofl sprouts
- 1 avocado sliced
- 1/2 cup yellow split peas cooked
- 1/2 cup kimchi
- black sesame and hemps seeds
Put 1 tablespoon of the olive oil in an iron cast over medium heat. Add garlic, stir and cook for a minute.
Add the mushrooms and soy sauce, cook until the mushrooms release their water and the water evaporates.
Take the mushrooms out of the pan and set aside.
Add the remaining two tablespoons of the oil into the pan. Add the rice and stir.
Flatten the rice and cook for a about five minutes, developing a crust on the bottom.
Add the toppings and serve hot.