沒有什麼比世界著名的韓國菜 - 拌飯 Bibimbap 更能慶祝蔬菜和米飯的組合了！它的發音是“bee-beem-bahp”——bibim 的意思是“混合的”，bap 的意思是“米飯”。
Our plant-based version of this delicious, nourishing and beautiful bowl of food is a brilliant choice of meal for a hot summer day. If you use sushi style short grain rice, with the pan-fried vegetables, spicy tofu or juicy mushrooms (we use fresh oyster mushrooms and shiitake mushrooms for this recipe here - you can get them from most supermarkets), you can serve this meal hot or cold. This makes it a perfect choice for sharing with friends or family over a cold drink on a warm summer evening; or as an ideal midweek dinner to whip up fairly quickly after work.
The soul of Bibimbap has got to be the sauce - the Gochujang sauce, made with Gochujang, naturally vegan, a Korean chilli paste that’s commonly used in the country’s cuisine; made from glutinous rice, fermented soybeans, red chilli pepper flakes, and salt. It has a bold sweet/spicy/umami flavour and is a little smoky. As far as taste goes, there’s really nothing else like it. You can get Gochujang from some supermarkets and most Oriental food stalls.
I love cooking this meal, because it’s so easy to put together. Although traditionally this dish mainly requires ingredients such as beansprouts, carrots, courgette, cucumber, spinach and mushrooms etc., you can in fact use any vegetables that you happen to have lying around in the fridge. And if you don’t have or couldn’t get hold of the Gochujang, you can try replace it with miso, chilli sauce and tomato ketchup mix together.
這道深受大家喜愛的韓國碗食採用短粒米飯、配以新鮮炒蔬菜、生肉或烤肉和煎雞蛋。
我們這款完全以蔬食烹製美味、營養又美麗的拌飯是炎熱夏日的選擇。如果你用壽司風格的短粒米飯，配上煎蔬菜、辣豆腐或多汁的菇菌（我們這裡用新鮮的蠔菇和香菇做這道菜——新鮮的蠔菇和香菇可以從大多數超市買到），這頓飯可以熱吃或冷吃。在溫暖的夏日黄昏與朋友或家人一起享用冷飲的完美選擇；或者作為理想的周中晚餐，可以在下班後很快就做好。
這拌飯的靈魂可以說是那醬汁—— 韓式辣醬汁，由 Gochujang 韓式辣醬拌成，它本身是纯素食品。韓國辣椒醬是由糯米、發酵大豆、紅辣椒片和鹽等製成。它有著濃烈的甜/辣/鮮味，和帶點煙熏。就口味而言，真的沒有其他醬汁類似的了。現在從很多大型超市和大多數亞洲超市都可以買得很到。
我很喜歡做這道料理，因為它非常容易又好吃。雖然傳統上這道菜主要需要豆芽、胡蘿蔔、翠玉瓜、黃瓜、菠菜和蘑菇等食材，但實際上你可以使用冰箱裡的任何蔬菜。如果你沒有或買不到 Gochujang，你可以嘗試用味噌、辣椒醬和番茄醬拌在一起代替看看。
( 中文食譜在下面 For the Chinese recipe please scroll down )
Plant-Based Summer Bibimbap
Ingredients:
(serves 2-4)
1-2 cups short grain sushi rice (depending on how much you need)
200g courgette
200g carrot
200g white cabbage
200g beansprouts
200g spinach
1 red bell pepper
150g baby corn
300g fresh oyster mushroom
250g fresh shiitake mushroom
sesame oil, salt and pepper,
soy sauce and vegan oyster sauce to fry vegetables with.
Coriander to garnish
For the quick cucumber kimchi:
200g cucumber
1 tbsp chilli sauce
1 tbsp rice vinegar
1 tbsp agave syrup or maple syrup
1 tbsp soy sauce
1 tbsp sesame oil
For the mushroom stir-fried sauce:
1 tsp salt
1 tsp white ground pepper
1 tsp sugar
1 tsp soy sauce
1 tbsp wine
1 tbsp vegan oyster sauce
½ tsp mushroom seasoning
4 slices ginger
1 tbsp oil
For my version of Gochujang sauce:
2-3 tbsp Gochujang paste
(to your preference)
2 tbsp sesame oil
2 tbsp agave or maple syrup
2 tbsp crunchy peanut butter (optional)
2 tbsp balsamic vinegar
1 tbsp soy sauce
Mix everything in a bowl, taste to adjust the seasoning (don’t put the used spoon back in the bowl, use a new one for each tasting to prevent contaminating the sauce), cover and leave to one side ready to serve.
Instructions:
1. Add 1-2 cups of short grain sushi rice (depending on how much you need) into a saucepan, wash and rinse a few times till the water runs clear. Drain the rice and put back in pan, add an equal amount of water. So if you are using one cup of rice, after draining the rice water, you add one cup of clean water, if you are using two cups of rice, then you add two cups of water etc. Season the rice with ¼ tsp salt and 1-2 tsp sesame oil.
2. Cook the rice with the lid on over medium heat on the hob, keep an eye on it and as soon as it’s boiled, turn down to low heat, and set the timer for 15 minutes. When the 15 minutes is up, turn off the heat, leave the rice covered for at least 10 minutes or until the vegetables and mushrooms are cooked.
3. Wash all the vegetables, julienne the cabbage, carrots, courgette, baby corn and red pepper.
4. Cut cucumber into thick discs, then chop into strips. Put in a small bowl, pour half of the quick cucumber kimchi mixture over, mix well and leave to one side.
5. Slice the ginger into thin strips, then cut the strips into tiny dices. Give the oyster mushrooms and the fresh shiitake mushrooms a quick rinse, cut the shiitake mushrooms into thick pieces, and tear and seperate the bigger pieces of oyster mushrooms apart into smaller sections. Separate the coriander leaves from the stems, chop the stems and leaves finely separately.
6. Sautée the vegetables seperately. To save time, we use two pans. Heat both pans over medium heat, add a tbsp sesame oil in it each time, cook each vegetable with a pinch of salt and some ground black pepper; except for beansprouts and mushrooms. Sautée the vegetables a few minutes until soft and slightly brown but not over cooked, arrange them on a large plate side by side.
7. To cook the beansprouts, heat pan over medium heat, add 1 tbsp sesame oil, stir-fry the beansprouts a little, then add ¼ tsp salt and ¼ tsp ground white pepper, 1 tsp soy sauce, 1 tbsp vegan oyster sauce. Sautée until soft, put on the plate along side with the other veggies. To cook the mushrooms, heat pan over medium heat, add 1 tbsp sesame oil, add the mushrooms to fry a little, pour the mushroom stir-fry sauce over and cook the mushrooms until soft. Then, drain the mushrooms and put them in a bowl.
8. Loosen up the boiled rice, and bring to the table. Drain the cucumber and put back in the bowl, put the rest of quick kimchi mixture in and mix well together.
9. Assemble the bibimbap. For each person, scoop up some rice to put on the bottom of a wide and shallow bowl, use chopsticks or a spoon to pick up each type of vegetable and arrange side by side on top of the rice, finish by placing the mushrooms on top.
10. Sprinkle over sesame seeds, and spoon the Gochujang sauce generously over the top- using as much as your heart desires! Mix everything together in the bowl, and enjoy!
Suggestion:
If you don’t have or couldn’t get hold of the Gochujang, you can replace it with a combination of miso, chilli sauce and tomato ketchup. Mix it to the way you like it, adding some more chilli sauce if you prefer it more spicy.
夏日韓式蔬食拌飯
材料：( 2 - 4人份)
短粒壽司米 1-2 杯 (依每人需要而定)
翠玉瓜 200g
紅蘿蔔 200g
卷心菜 200g
豆芽 200g
菠菜 200g
紅燈籠椒 1 個
小玉米 150g
新鮮平菇 300g
新鮮香菇 250g
麻油、鹽、胡椒粉、生抽和素食蠔油用作炒蔬菜，香菜作裝飾。
快速黃瓜泡菜 :
黃瓜 200g
辣椒醬 1 大匙
米醋 1 大匙
龍舌蘭糖漿或楓糖漿 1 大匙
生抽 1 大匙
麻油 1 大匙
蘑菇炒醬 :
鹽 1 小匙
糖 1 小匙
白胡椒粉 1 小匙
生抽 1 小匙
酒 1 大匙
純素蠔油 1 大匙
蘑菇調味粉 ½ 小匙
薑 4 片
油 1 大匙
我調製的 Gochujang 醬汁：
韓式辣醬 2-3 大匙（根據個人喜好）
麻油 2 大匙
龍舌蘭糖漿或楓糖漿 2 大匙
脆粒花生醬 2 大匙 (不加也可)
香醋 2 大匙
生抽 1 大匙
把所有材料混合在一個碗裡，品嚐一下來調整味料（不要把用過的小匙放回碗裡，每次品嚐都要用一個新的小匙，以防止污染醬汁），蓋上蓋子，放在一旁備用。
做法：
1. 將 1-2 杯短粒壽司米（取決於您需要多少）放入平底鍋中，清洗並沖洗幾次，直到水流清為止。把米瀝乾，放回鍋裡，加入等量的水。例如，如果您使用的是一杯米，則在瀝乾米水後，加入一杯清水，如果您使用的是兩杯米，則添加兩杯水等。加入 ¼ 小匙鹽和1-2 茶匙麻油拌匀調味。
2. 飯鍋蓋上蓋子用中火煲煮，留意一旦煮沸，便要轉小火，設置計時器15分鐘。 15 分鐘結束後，關火，保持蓋著至少 10 分鐘或等到蔬菜和蘑菇炒熟。
3. 將所有蔬菜洗淨。 翠玉瓜，卷心菜，胡蘿蔔，小玉米和紅辣椒切幼條。
4. 把黃瓜切成厚圓片，然後切條狀。放入一個小碗中，倒入一半快速黃瓜泡菜醬料，攪拌均勻，放置一旁。
5. 生薑切成細條，然後切成小丁。將平菇和新鮮香菇快速沖洗乾淨，將香菇切成厚塊，然後將較大的平菇撕成小塊。把香菜葉與莖分開，將莖和葉分別切碎。
6. 開始分别炒菜。為了節省時間，我們使用兩個平底鍋。用中火加熱兩個平底鍋，每次加入一大匙麻油，用少許鹽和一些黑胡椒粉炒每一種蔬菜；除了豆芽和蘑菇之外。將每鍋蔬菜炒幾分鐘，直到變軟並略呈棕色，但不要炒過熟，將它們分别並排放在一個大盤子上。
7. 炒豆芽，用中火加熱平底鍋，加入 1 大匙麻油，稍微翻炒豆芽，然後加入 ¼ 小匙鹽和 ¼ 小匙白胡椒粉、1 茶匙生抽、1 大匙素蠔油。炒至軟，和其他蔬菜一起放在盤子裡。炒香菇，中火燒熱鍋，加入 1 湯匙麻油，加入薑丁和香菜莖末炒香，下香菇稍微炒香，倒入香菇炒醬，將香菇炒至軟身，盛起瀝乾，放入碗中。
8. 將煮好的米飯挑鬆，端上桌。把黃瓜瀝乾，放回碗裡，把剩下的泡菜混合物放進去，攪拌均勻。
9. 組裝拌飯。每個人隨喜愛舀一些米飯放在一個寬而淺的碗底，用筷子或勺子把每款蔬菜夾起來，並排在米飯上，最後把菇菌放在上面。
10. 撒上香菜和芝麻，將辣椒醬汁隨心所欲地舀在上面！把碗裡的米飯蔬菜菇菌醬汁混合一起，盡情享用！
提議：
如果你沒有或無法買到 Gochujang，你可以嘗試用味噌、辣椒醬和番茄醬的組合來代替。調配成你喜歡的味道，如果你喜歡較辣的，可以多加點辣椒醬。
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