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Vegetarian Bibimbap | Kosher recipe | Korean food


Hi guys! Sorry for not uploading anything to my channel for the last month. I took a little break from youtube but now I’m back with many new videos and recipes for you.
If there is any recipe you want me to make, just leave a comment down below and I’ll make it for you!


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There are a few steps for making bibimbap:
1. Making rice
2. Cutting vegetables
3. Cook each vegetable separtly
4. Make a gochujang sauce
5. Fry an egg (you can skip this step to make VEGAN BIBIMBAP)
6. Make the dish!

Make short grain rice (you can make sushi rice too) .about 1.5 cups of uncooked rice is good for 2 serving of bibimbap.

This recipe is good for to serving (you will have some leftovers, and its ok! You can eat them as a side dish ^^)
Kohlrabi (or daikon radish) side dish:
• Big kohlrabi
• 1 tsp salt
• One garlic glove
• 1-2 tsp korean chili powder
• 1 tsp roasted sesame seeds
Julienne the kohlrabi, add 1 tsp salt and set aside for 10 minutes. After 10 minutes wash and strain, then add minced garlic, Korean chili powder and sesame seeds.

Spinach side dish:
• 200 grams spinach
• 1 garlic glove
• 1 tsp sesame seeds
• 1 tsp soy sauce
Blench the spinach for 1.5 minutes, strain, wash and squeeze out the water. Add minced garlic, soy sauce and sesame seeds, mix well and set aside.

Bean sprout side dish:
• 50 grams bean sprout
• 1 tsp roasted sesame seeds
• 1 tsp soy sauce
• Little bit sesame oil
Cook the bean sprouts for 5 minutes, strain and wash. Add sesame seeds, soy sauce and sesame oil and mix well. Set aside.

Other vegetables:
• Cucumber
• Carrot
• Zucchini
• 5 dried shiitake mushrooms
Soak the mushrooms in hot water for 30 minutes or until the mushrooms are very soft. When it’s soft, remove the feet and cut thinly.
Julienne the other vegetables.
In a nonstick pan, add little bit oil, the zucchini and pinch of salt. Stir fry 2 minutes.
Then add the carrot with oil and pinch of salt and stir fry 2-3 minutes.
Then add the shiitake mushrooms, stir fry 2 minutes then add:
• 1 tsp soy sauce
• 0.5 tsp sugar
• Pinch of black paper
Mix and remove from the stove.
Don’t fry the cucumber. It should stay row.

Gochujang sauce:
• 50 grams gochujang
• 0.5 tsp soy sauce
• 0.5 tsp mirin
• 0.5 tsp maple syrup
• Little bit sesame oil
Mix well.
Plating the bibimbap!
Dolsot bibimbap – the stone pot: add half tsp sesame oil, and above 1 cup of warm cooked rice, the vegetable and side dishes you made and put it on the stove on high heat for 1 minute, then low the heat and cook it for 5 minutes. Add sunny side up egg above and gochujang.
Regular bibimbap: add one cup arm cooked rice, all the vegetable and side dishes above it, add 1 fry egg and gochujang. Mix and eat!

You can also add nori seaweed snack if you have it. It’s adding to the flavor!
Note: you can make bibimbap with different vegetables! The important thing is that you will love each ingredient so it will be delicious for you ^^
Also, in my recipe you may have some left overs and that ok! You don’t need to add too much vegetables to your dish. Balance is the name of the game!

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:: Music ::
Sweet As Honey | Topher Mohr and Alex Elena
Gentle Breeze | Geographer
Wild Pogo | Francis Preve


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