Gluten-free Korean Vegetarian Kitchen: Dolsot Bibimbap or Ishiyaki Bibinba Recipe

January 13th, 2009 yum Posted in Korea, Rice, Soy Free, Vegetarian, leftovers 7 Comments »


In an earlier post, I talked about my love for a Korean recipe called Bibimbap, and how I first discovered it in Japan as Bibinba. Our friend Wikipedia describes it like this:

“Bibimbap is a popular Korean dish. The word literally means “stirred/mixed rice” or “stirred/mixed meal.” (It is also sometimes spelled “bibimba,” “bibimbab,”b-bop” or “bibimbop”).”

In my quest to make a fusion vegetarian bibinba recipe, last year I came up with a delicious recipe for vegetarian tempeh bulgogi that the DH and I enjoyed in a cold bibimbap rice salad.

However, my real passion for bibinba came about through my experience with what is called ishiyaki Bibinba in Japanese, or stone pot cooked Bibimbap. In Korean it is called Dolsot Bibimbap, or stone pot bibimbap. In this recipe you heat a stone pot with rice and other tasty toppings until the rice becomes crispy on the bottom and the pot is hot enough to cook an egg. The egg becomes mixed with the rice and cooked almost like a fried rice after you take it off the burner. I initially discovered ishiyaki bibinba in Japanese fast food courts, where you can order bibinba with such diverse toppings as “tuna mayo” or “pork” or, my personal favorite “cheese.” Later I learned that the spicy dark red topping added contains some amount of wheat, and the vegetable toppings may have small amounts of soy sauce, so I had to stop ordering it out, but I had become a woman obsessed. When we moved back to America, I brought two stone pots back with me and have since tried to replicate the experience several times. Adding cheese might be a fusion move, but hey, I think it adds a lot to the experience and texture of the dish, and if it is good enough for Japanese bibinba shops, it’s good enough for me.

This is one of those dishes that makes me happy to be alive. I am a sucker for hot food with lots of flavor, diverse veggies, and crispiness- and ishiyaki bibinba fits the bill perfectly. The recipe below is the closest I’ve gotten to the yumminess of take-out bibbinba, and I’d say if I could just approximate the Korean chili sauce Goshujang, it would be exactly right. Srirachi sauce with liberal amounts of kimchi, heated in the dish and then added at the end, does a good job of taking its place, though- and for me, the nori adds the perfect amount of depth and salty “fishy” flavor that completes the dish. I also found that extra sesame oil added to the rice as I mixed it really made the flavor pop. If you aren’t soy intolerant, a few drops of wheat-free tamari might be nice as well. The DH pronounced the meal a success, and at last, I was satisfied. Oh my love Bibinba, at last I can have you at home! And, since I used leftover veggies from my recent Korean Noodle Recipe, it wasn’t even that much work to make it.

Bibimbap Vocab:
namul (sautéed and seasoned vegetables)
namurus (side dishes)
gochujang (chili pepper paste)

Want to read More?
Check out this List of Korean Rice-based Dishes with description
A Bibimbap Recipe by Fat Free Vegan
A Rice Cooker Pescatarian Bibimbap Recipe (Sorry not veg but I was intrigued by the rice cooker aspect)
Good Pics of the bibimbap cooking setup, non veg recipe

Korean Vegetarian Dolsot Bibimbap Ishiyaki Bibinba Recipe
Ingredients
Short grained (sushi style) white rice cooked in a rice cooker [3 rice cooker cups uncooked will leave you with extra]
Japanese or Korean toasted sesame oil and basting brush
Vegetable toppings, see below
srirachi sauce (if you can find Korean gochuchang that is gluten-free, please let me know because i’d love to find some)
2 raw eggs
Grated Cheese, optional for Cheese bibinba/bibimbap, to taste
nori, either in sheets or pre-cut into strips
Extra kimchi for those that like it

Various Vegetable Toppings:
1 pkg. Spinach
peanut or other oil
salt

1 Carrot, 1/3 burdock root or 2 carrots
peanut oil
salt
1 or 2 tbsp. mirin

2 large fresh portabella mushrooms, or equivalent shitake, oyster, or crimini mushrooms, sliced
peanut or other oil, salt, pepper

1 lb bean sprouts
1/2 cup thinly sliced green onions
3 tsp sesame oil
1/4 to 1/2 tsp Korean red pepper flakes
1/2 tsp sea salt

Gluten Free Kimchi (most should be gluten-free, esp. if it doesn’t have MSG, but it may be harder to find a vegetarian kimchi. Look at yuppie grocery stores in refrigerator case or health food stores, or possibly at Asian markets, although authentic Korean markets may not carry vegetarian American kimchi)

Necessary Equipment:
Stone pots- you can find them at Korean markets or online- should be pre-seasoned like a cast iron pan, search online for instructions
Lids for covering your stone pots
Flame burner or, if you have a flattop electric stove a flame tamer
Safe place for HOT stone pots like wooden cutting boards (not decorative) or cooling rack on towel+ something to protect your table
(I used a cardboard cat scratcher under the towel, don’t laugh)

Directions
First, prepare veggies:
Sautee spinach in a little oil and season with a little salt.

Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.

Sautee your favorite mushroom slices in oil and season with salt and pepper.

Directions for bean sprouts:
Rinse and drain sprouts. Fill large pan with water and bring to a boil. Add your fresh sprouts to the water, and simmer them for up to five minutes. Put back in the strainer and rinse with cold water. Drain them and pat them dry in a towel. Combine sprouts with scallions, sesame oil, red pepper and salt in a bowl and reserve. Flavor will improve as it sits.

Prepare your rice in a rice cooker. Don’t forget to rinse the rice until the water runs clear before cooking. when it’s done, fluff the rice and reserve until all ingredients are ready.

Once everything is prepared, baste the stone pots with sesame oil and partially fill with rice. Remember, you will ultimately need space to stir the ingredients together, so not too full. Then push the rice partway or all the way up the sides of the stone pot. Grab portions of each of your vegetables, arranging them neatly in a circle.

Set raw egg and other seasonings near your cooling rack.

Turn flame burner to medium high and put your stone pot (or pots if you have more than one flame burner) on the flame. Cover and leave for 10-15 minute. You should start to smell crisping rice towards the end. I like my rice crunchy and the stone pot needs to be HoT to cook the egg. when you think the rice is done (probably longer than you think), carefully cover your hands in protective gear (lots of towels, whatever) and remove pot from burner, moving to cooling rack.

Act fast! Take two large metal spoons and stir the rice, moving it away from the sides of the bowl and break your raw egg into the space you’ve made, mixing it up. Spread it along the hot side as best you can and it should start to cook. Mix into the rice, but keep the egg on the hot sides as best you can. Keep mixing that bad boy up. Baste rice with sesame oil if you like, for additional flavor. Sprinkle with srirachi sauce or other thick GF hot sauce and add your cheese, stirring in so it melts. Top with nori strips and extra kimchi if you like and serve!

*If you have two burners and both are ready at the same time, have your dining partner doctor his up at the same time you are. You don’t want the stone pot to cool before you add the egg, because it needs to cook. If you are worried about the egg not cooking thoroughly, use pasteurized eggs or omit. Add additional kimchi, cheese, sesame oil, hot sauce and nori as you like and if you find any part of it plain.*

Notes
I found this recipe for gochuchang paste online, and i’m wondering if it might turn out well using srirachi instead of the original paste and/ or doubanjiang, Sichuan broad bean paste. Srirachi sauce is gluten free, and I have occasionally found doubanjiang that seemed to be gluten-free. If anyone finds gluten-free gochuchang please let me know the brand!!!

Substitute Gochuchang Paste (seasoned red pepper paste):
4 tablespoons srirachi sauce or doubanjiang
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

*paste recipe is the only untested part of this recipe- it’s more a future note in case I want to try it later*

YOU WILL HAVE LEFTOVER VEGGIES, especially of the bean sprouts and mushrooms! You can make bibinba another day, make my Korean noodle recipe OR enjoy them on rice in a casual, non stone pot bibinba recipe. Feel free to make less topping quantity as needed.

AddThis Social Bookmark Button

Gluten-free Menu Swap and Meal Plan Monday: Vegetarian Korean Noodle Jjapchae Recipe

January 11th, 2009 yum Posted in Gluten Free Menu Swap Monday, Korea, Menu, Menu Plan Monday, Vegetarian 9 Comments »


This week the Gluten-Free menu swap is hosted by Fresh Ginger with an theme of LOCAL. I missed the Farmer’s Market this week so I’ll have to look for local ingredients at a health food store. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.


Gluten-Free Corn-Rice Pasta with tomato sauce and pine nuts
Idli (Steamed indian rice lentil cakes) with a peanut sauce chutney
Cheap, quick and easy bibbinba dish

Monday: Korean
Stone Pot Bibbinba (Japanese Pronunciation of Bibimbap) with leftover veggies from below recipe- in a heated stone pot

Tuesday: Indian
Aloo Jeera
Paneer in tomato cashew gravy
Indian Special Rice

Thursday: American
Gluten-Free Veggie Burger (Amy’s Bistro) on GF Hamburger Buns with all the Fixings

Friday: Greek
Homemade GF egg noodles with Warm Tahini-Yogurt Sauce (p. 82 of Greek Vegetarian- converted)

Please remember to sign up for January’s Healthy Resolution Edition of Adopt a gluten-free Blogger!


Us at Yosemite and King Ra, twice.

This week I made a delicious Vegetarian Korean noodle salad with assorted vegetables, very similar to Bibbinbap but with noodles instead of rice. You could easily substitute rice for the noodles. The soy is very optional. This is a fusion-type interpretation of a traditional Korean dish. Enjoy!

Korean Noodle Jjapchae Recipe
Ingredients
2/3 package Cellophane Noodles (skinny noodles, either mung bean or rice and other starch)

1 pkg. Spinach
peanut or other oil
salt

3 Eggs, whisked together
peanut or other oil
2 green onions, sliced
salt
pepper

1 Carrot, 1/3 burdock root or 2 carrots
peanut oil
salt
1 or 2 tbsp. mirin

2 large fresh portabella mushrooms, or equivalent shitake, oyster, or crimini mushrooms, sliced
peanut or other oil, salt, pepper

1 lb bean sprouts
1/2 cup thinly sliced green onions
3 tsp sesame oil
1/4 to 1/2 tsp Korean red pepper flakes
1/2 tsp sea salt

Noodle Seasoning:
Tiny amount of peanut oil
1 or 2 garlic cloves pressed
1/2 inch knob of fresh garlic, grated
2 tbsp. Low sodium wheat-free soy sauce,
2 tbsp. mirin
3 or 4 tsp sesame oil
1 tsp (or more) sugar
pepper
3 or 4 green onions, sliced thinly
Sesame Seeds

GF Vegetarian kim chi (if you like it and can find it)

Directions
Pour hot water on noodles and soak for ten minutes or less.

Sautee spinach in a little oil and season with a little salt.

Heat oil in a fry pan and swirl around pan. Add whisked eggs and cook as if you’re making an omelet, sprinkling with green onions and seasoning with salt and pepper. Cut in half so you can turn over the pieces easily.

Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.

Sautee your favorite mushroom slices in oil and season with salt and pepper.

Directions for bean sprouts:
Rinse and drain sprouts. Fill large pan with water and bring to a boil. Add your fresh sprouts to the water, and simmer them for up to five minutes. Put back in the strainer and rinse with cold water. Drain them and pat them dry in a towel. Combine sprouts with scallions, sesame oil, red pepper and salt in a bowl and reserve. Flavor will improve as it sits.

For noodles:
Heat peanut oil in a wok or fry pan and add your pressed garlic and grated ginger, cooking. Then add your soy sauce, mirin, oil and sugar to the pan, letting it simmer. After it has simmered for a minute or two, add your soaked, drained noodles and combine. Season with pepper if desired. Turn as needed so sauce is not concentrated on bottom layer of noodles. Take off heat and season with sesame seeds and green onions.

Top individual portions of noodles with all the vegetable toppings and let everyone mix their own together.

Notes
To make this recipe soy-free simply omit the soy sauce. You can also substitute short grain white rice for the noodles and, if desired, stir in a salt, sugar, and vinegar solution that has been heated on low so that the granules dissolve. You can also sprinkle the rice with a mixture of kosher salt flakes and black sesame seeds.
AddThis Social Bookmark Button