Meatless Monday: Korean Vegetable Bimbimbap
By: Sheri Wetherell
Published: April 8, 2013

Dolsot bibimbap is a classic Korean dish of rice, sometimes meat (though not on Meatless Monday!), vegetables and egg that is served bubbling hot in a stone bowl known as a dolsot. Ingredients are piled onto rice that gets crisp from the near molten lava hot bowl, topped with spicy sauces and flavorful oil, then stirred up for a delicious meal. In this tasty version, tofu is marinated overnight in a sauce that is traditionally used on bulgogi beef.
Vegetarian Bibimbap
Serves 4



1 cup firm tofu, rinsed and cut into 1-inch cubes
1/2 cup Korean barbecue bulgogi marinade
4 cups short grain white rice, cooked
2 teaspoons toasted sesame seeds
1/4 cup sesame oil
4 egg yolks (optional)
1 cup carrots, julienned
1 cup zucchini, julienned
Pinch of salt
1 1/2 cups bean sprouts
1 cup green onions, chopped
4 cups fresh baby spinach
2 garlic cloves, minced
Pinch of sugar
1/4 cup kochujang vinegared hot pepper paste, or more to taste
10 ounces cabbage kimchi
1 cup fresh shiitake mushrooms, thinly sliced
4 dolsot stone bowls (available at Asian markets)
 
Marinate tofu overnight in Korean barbecue marinade.
				Cook rice and keep warm
				In sesame oil and a pinch of salt, sauté carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to sauté approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
				Broil or barbecue the beef.
				Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
				Place stone bowl on top of stove and on high heat leave for approximately 5 minutes or until you can hear the rice popping and crackling.
				 
				Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.
 

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