Bipimbap is a dish I hadn’t experienced up until a few years ago, but it has since become a family favorite dinner and a staple in our house. While the name might not give much of a hint, bipimbap is essentially a dish composed of various veggies atop crispy rice. The best part is, you get to be creative when preparing your bowl! You can choose to cook some of your favorite vegetables or use whatever you’ve got sitting in the fridge. Traditionally, combinations of sauteed spinach, mushrooms, mung beans, matchstick carrots, sliced cucumbers, and zucchini are used. Each person can then have fun putting together their own bowl! In addition to the veggies, bipimbap is traditionally topped with a fried egg right in the center. To keep this vegan, the egg can be omitted, but for extra protein you can substitute some delicious crispy baked tofu. I also like to add a dollop of kimchi (fermented cabbage) to mix in. Jars of already-made kimchi are usually found in the refrigerated or produce sections of most grocery or health food stores.
While there are a variety of methods of preparing the vegetables (the traditional way seems to be boiling and draining excess water), I prefer sauteing mine to bring out an additional element of flavor. If you’re interested, check out this blog which provides traditional step-by-step instructions with pictures.