Summer Vegetable Bibimbap
Summer vegetable bibimbap is loaded with colorful and bright seasonal vegetables and sunnyside egg, and brought together with a spicy sweet chili sauce. {Vegetarian, Gluten-Free Adaptable}To make the dish gluten free, use tamari instead of soy sauce. And make sure your gochujang is gluten free.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup rice vinegar
- 3 tsp sugar
- a pinch salt
- 1 (4 oz / 120 g) small carrot (, sliced)
- 1 English cucumber (, seeds removed and julienned)
- 1 cup boiled shelled edamame (, thawed if using frozen edamame)
- 1 tbsp peanut oil ((or vegetable oi))
- 2 clove garlic (, minced)
- 1 (5 oz / 150 g) summer squash (, sliced to half-moon shape)
- 1/2 lb (225 g) spinach (, cut to 2” (4 cm) pieces)
- 1 cup cherry tomatoes (, halved)
- 1/2 tsp salt ((or to taste))
- 1 tsp toasted sesame oil
- 3 to 4 cups steamed rice ((*Footnote 1))
- 4 Pete & Gerry’s eggs
- Shredded toasted seaweed ((for garnish))
- Toasted sesame seeds ((for garnish))
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1+1/2 tbsp maple syrup ((or sugar))
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- 1 clove garlic (, minced)
Instructions
- 1
Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. Once done, transfer the pickling liquid to a tupperware container or a medium-sized bowl to cool.
- 2
Once the pickling liquid is mostly cooled (it’s fine if it’s lukewarm), transfer 1 tablespoon of the brine to the bowl of cucumber. And transfer another 1 tablespoon of the brine to the tomato. Mix well separately. Add the rest of the brine to the carrot. Let marinate for 20 minutes while preparing the rest of the ingredients.
- 3
Once done, drain the marinating liquid from the carrots.
- 4
Heat 1/2 tablespoon of the peanut oil in a medium-sized pan over medium-high heat until hot. Add half of the garlic and stir a few times to release the fragrance. Add the summer squash. Stir a few times to coat well with the oil. Add 1/4 teaspoon teaspoon of salt. Stir until softened. Drizzle with 1/2 teaspoon sesame oil. Mix well and transfer to a plate to cool.
- 5
Cook the spinach the same way you made the summer squash.
- 6
Fry the eggs until sunny side up or over easy, according to your preference.
- 7
Combine all the sauce ingredients in a small bowl and stir to mix well. (*Footnote 2)
- 8
Divide the rice into four serving bowls. Add the vegetables, edamame, and an egg on top of each bowl. Add a spoonful of sauce and garnish with seaweed and sesame seeds. Serve with soy sauce or salt, and extra sauce on the side, in case you need to adjust the seasoning.
- 9
To eat, mix everything together and enjoy.