This Korean rice bowl has different components like veggies, watercress, and sauce to make it a tasty combination.
Ingredients
- 440 g (1 lb / 2¼ cups) white rice
For the sautéed red cabbage
- 1 shallot chopped in half moons
- Olive oil for frying
- ½ head of red cabbage thinly sliced
- 1 tablespoon tamari soy sauce
- 1 tablespoon maple syrup
For the marinated carrots
- 2 carrots grated
- 1 tablespoon apple cider vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon black sesame seeds
- Squeeze of lime
For the sweet & sour dressing
- 80 ml (2½ fl oz / ⅓ cup) tamari soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 small spring onion scallion, chopped
- ½ chili chopped
- For the griddled asparagus
- 150 g (5 oz) asparagus
- ½ garlic clove peeled and grated olive oil
To serve
- Extra greens such as watercress
Instructions
- Cook the rice following the packet instructions.
- While the rice is cooking, get started on the cabbage. Add the shallot to a medium pan with the olive oil and fry for 5 minutes. Then add the red cabbage and fry on a medium heat for at least 20 minutes, stirring.
- After 20 minutes the cabbage should have softened. Add the tamari and maple syrup and cook for another 10 minutes. Once it has a lovely sticky consistency take off the heat and set aside.
- Put all the carrot ingredients into a bowl. Give it a good mix and set aside.
- Mix all the dressing ingredients together. I like to use small jar when making dressings so that I can give it a good shake and minimize mess.
- Last but not least, marinate the asparagus with the grated garlic, covered with olive oil, for 10 minutes before frying. Then fry in a medium pan until nice and crisp on the outside.
- Serve the dish while the asparagus is hot.
- The best way to put this dish together is by getting a bowl out and adding a big spoonful of each ingredient. Serve the dressing in a small bowl or ramekin alongside.
In South Korea this dish is eaten by adding the dressing to your food and mixing all the ingredients together well on the plate.
This is such a good weekly prep dish. Just double the amounts, store them in separate containers in the fridge and build your bibimbap bowls during the week. I would always suggest freshly cooking the rice when needed just because it tastes so much better.