Bibimbap is a signature Korean comfort food. The word directly translates as “mixed meal.” I rummaged through my fridge and found all sorts of vegetables and herbs, and thought about making a quick and easy version here.
I went to a local market and found American ginseng over the weekend. Ginseng is used as a natural remedy to help boost the immune system and lower blood pressure. It’s a bit on the bitter side, so mix it into sauces or use as an aromatic in brasing liquids. I paired it here with Korean jujubes, persimmon vinegar (another great find) and gochujang (Korean fermented red chilli paste), and it was amazing.
Vegetable Bibimbap with Jujube and Ginseng Hot Chilli Sauce
Ingredients
For the sauce
2 tablespoons persimmon or apple vinegar
1 teaspoon fresh minced ginseng
2 jujubes, chopped
1 cup cooked medium grain rice (sticky rice)
1/4 cup vegetable oil
2 California carrots, julienned
1 zucchini, julienned
1 cup daikon radish, julienne
1 cup hydrated shitake mushrooms, julienned
1 cup assorted peppers, julienned
1 egg, cooked sunnyside up (optional)
Salt and pepper to taste
Directions
In a medium non-stick skillet, add a tablespoon of oil and sauté vegetables starting with zucchini (least pungent) on medium heat, stirring occasionally. Cook for about 2-3 minutes until tender. Repeat steps for carrots, shitake mushrooms and peppers. Daikon is served raw (but you can cook them if you wish).
In a big bowl, place rice in center with vegetables surrounding it. Serve it with an egg or you may substitute it with tofu or any other legume. Mung bean sprouts are excellent also!
Mix hot chilli sauce to desired level of spiciness and enjoy!
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