Photos by Rikki Snyder
Bibimbap! Have you heard of it? You will love it!
What exactly is bibimbap? It’s a traditional Korean dish which translates to “mixed rice” (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal.
One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything.
For the Sauce:
For the Mushrooms:
For the Fried Eggs:
For the Bowl:
To Prepare the Sauce:
To Cook the Mushrooms:
To Fry the Eggs:
To Assemble the Bowls:
Roast the sweet potato at 400ºF for 40-60 minutes, until tender.
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