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Category: eggs

Rosé Rabokki

Rosé Rabokki

If you’re a fan of Korean cuisine like I am, you’re probably familiar with tteokbokki, the hugely popular street food featuring chewy rice cakes in a spicy, savory sauce. But have you ever tried rosé tteokbokki? This delightful twist combines the classic flavors of tteokbokki read more

Oyakodon

Oyakodon

In the realm of Japanese cuisine, few dishes evoke the same sense of warmth and nostalgia as Oyakodon. Even its name, where the literal translation is parent and child rice bowl, conjures comfort. The parent and child actually refers to the juicy morsels of chicken read more

Vegetarian Bibimbap

Vegetarian Bibimbap

Looking for delicious ways to incorporate more veggies into your meals? Make this Vegetarian Bibimbap! At its most basic, bibimbap means “mixed rice”. But there’s nothing basic about this beloved Korean dish of warm rice topped with seasonal vegetables, a tongue tingling gochujang sauce, and a fried egg. This is a nourishing meal in a bowl, and while the ingredient list and steps may look long, don’t worry; the toppings can be prepared in the time it takes the rice to cook. Vegetarian Bibimbap is one of my favorite ways to serve a meatless meal as there’s so many textures and flavors happening and each bowl looks almost too pretty to eat. Trust me when I say that no one served this bowl bursting with colorful piles of seasoned veggies and a gorgeous perfectly fried egg is going to miss the meat, so let’s get into it!

Vegetarian Bibimbap Prep

I start making this bibimbap by prepping all the veggies while the rice cooks, starting with the bean sprouts. I quickly blanch them, saving the hot water to also blanch the spinach. Use a spider or slotted spoon to scoop out the bean sprouts and then continue on with the spinach. Rinse the bean sprouts briefly to cool them down.

blanche sprouts bibimbap

oil sprouts

drain and rinse spinach

When the bean sprouts and spinach are done, I set them aside and chop the rest of the vegetables for our Vegetarian Bibimbap.

veggies for vegetarian bibimbap

carrot matchsticks bibimbap

sliced zucchini

peppers bibimbap

mushrooms bibimbap

Cooking Vegetarian Bibimbap

Now that all the veggies are prepped and ready to go, it’s time to start cooking. All of the vegetables get cooked separately so that each flavor remains distinct. The carrots will taste like carrots, the zucchini will taste like zucchini, etc. Plus you want that beautiful rainbow in your bowl.

Each vegetable only gets cooked briefly though so the process goes quickly. We are looking for a crisp-tender texture here, not overcooked and mushy. Each element gets separately seasoned as well, so that every bite of the bibimbap explodes with flavor. It’s not necessary to wash out your pan between veggies. Just wipe it out with a paper towel and you’re good to go.

shrooms bibimbap

 

As each item cooks I put them in bowls and set aside for when it’s time to construct the bibimbap bowls.

Now that all the vegetables are seasoned and cooked it’s time to fry the eggs. Check out Perfect Fried Eggs for a quick primer on getting them right! Once they are done it’s time to assemble the Vegetarian Bibimbap bowls. Divide the rice between 4 bowls, and top with the vegetables, some kimchi, the egg, and a nice sized dollop of gochujang  I like to sprinkle some toasted sesame seeds on top too. If you have picky eaters, let them assemble their own bowls, taking more of the veggies they like and less of the ones they don’t.

See what I mean when I say that no one is going to be looking for meat when presented with these beautiful bowls overflowing with goodies? Make these Vegetarian Bibimbap this weekend and see for yourself! Remember to comment and let me know what you think, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Can’t get enough Korean food? Me neither, check out some of our most popular Korean recipes:

Radish Kimchi

Gimbap

Potato Pancake

Tteobokki

 

 

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recipe card vegetarian bibimbap

Vegetarian Bibimbap

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: serves 4
  • Category: bowls, entrees
  • Cuisine: Korean

Ingredients

Scale
  • 4 tablespoons neutral oil divided
  • 4 tablespoons toasted sesame oil divided
  • 2 ¼ teaspoons salt divided
  • ½ teaspoon ground black pepper divided
  • 1 tablespoon garlic minced (about 5 cloves)
  • 12 ounces mushrooms (you can use button, shiitake, cremini, oyster, or a mix)
  • 6 ounces bean sprouts
  • 1 large carrot
  • 1 large red pepper
  • 2 medium zucchini
  • 8 ounces baby spinach
  • 8 ounces kimchi (any kind)
  • 4 fried eggs
  • 5 cups cooked rice
  • 2 tablespoons toasted sesame seeds divided
  • 4 tablespoons gochujang

Instructions

Prep Your Vegetables:

  1. Bring a large pot of water to a boil over high heat. Put the bean sprouts in the pot and stir. Cook the bean sprouts for 1 minute. Take the beansprouts out with a strainer and then bring the pot of water back to a boil. 
  2. Rinse the bean sprouts quickly under running water to cool them down. Set them aside to finish draining.
  3. Mix 1 teaspoon minced garlic, 2 teaspoons sesame oil, 2 teaspoons sesame seeds, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl. Add the bean sprouts, mix well, and set aside.
  4. When the water returns to a boil, add the spinach, stir it into the water. As soon as it wilts, take the pot off the heat and drain the spinach in a colander.
  5. Rinse quickly under running water to cool enough to handle. Squeeze out the water and then roughly chop the spinach and put it in a bowl.
  6. Add 2 teaspoons sesame oil, ¼ teaspoon salt, and a pinch of ground pepper. Set aside.
  7. Peel the carrots and then slice thinly, stack the slices and cut through to create matchsticks.
  8. Push the carrots to the side of your chopping board or put the carrots in a bowl. Add ¼ teaspoon salt, toss, and set aside. (I have a large chopping board so I’m able to keep the 3 prepped veggies on the cutting board, eliminating the need for any additional bowls. If you can do this too, I recommend it so you can cut down on doing dishes later.)
  9. Wash the zucchini well to eliminate any sand. Trim the ends and then slice thinly, stack the slices and cut through to create matchsticks.
  10. Put the zucchini in a bowl. Add ¼ teaspoon salt, toss, and set aside.
  11. Cut the red pepper in half and take out the core and seeds. Cut the peppers in half crosswise (so your strips will not be too long) and then slice thinly. Set aside.

Cook the vegetables:

  1. Wipe, trim, and cut the mushrooms so they are roughly the same size, either in thick slices, wedges, or quarters. Heat a large pan over medium high heat. Add 1 tablespoon of oil and the mushrooms. Do not touch the mushrooms for 1 minute to let them caramelize. Add 1 teaspoon garlic, ¼ teaspoon salt, a pinch of ground black pepper, and 2 teaspoons sesame oil. Stir fry for 2-3 more mins until the mushrooms are cooked. Put the mushrooms on a large plate and return the pan to the stove. 
  2. Wipe out the pan (no need to wash it) and heat it over medium high heat. 
  3. Add 1 Tablespoon of oil, 2 teaspoons sesame oil, and the carrots. Stir fry for 3-4 mins. Put the carrots next to the mushrooms and return the pan to the stove.
  4. Again wipe out the pan and heat it over high heat. Add 1 Tablespoon of oil, 2 teaspoons sesame oil, the zucchini, 1 teaspoon of garlic, and a pinch of ground black pepper. Stir fry for 1-2 mins. until the zucchini is wilted. Put the zucchini on the same plate as the carrots and return the pan to the stove.
  5. Again wipe out the pan and heat it over medium high heat. Add 1 Tablespoon of oil, 2 teaspoons sesame oil, the peppers, ¼ teaspoon salt, and a pinch of ground black pepper. Stir fry for 1 minute and then put the peppers on the vegetable plate. Return the pan to the stove.
  6. Again wipe out the pan and heat it over medium high heat for 1-2 minutes. Crack the four eggs into a bowl. Add 2 tablespoons of oil and swirl the pan to coat with oil. Then carefully pour the eggs into the pan. As soon as the eggs start to set, which takes about 1-2 minutes, cover with a lid and then let cook for 1-2 mins until the white is set but the yolks are soft and jiggly. Take the pan off of the heat and then use a rubber spatula to remove the eggs to a plate to keep them from overcooking.
  7. Divide the rice into 4 large bowls. Top each bowl with a quarter of the bean sprouts, the spinach, the mushrooms, carrots, zucchini, and red pepper. Add some kimchi to each bowl, put a fried egg at the center of each bowl, and then add a tablespoon of the gochujang sauce on the inside rim of the bowl. Garnish with some extra sesame seeds if desired.
  8. Serve the vegetarian bibimbaps immediately.

Keywords: rice, kimchi, korean, spinach, bibibimbap, fried egg

Haemul Sundubu-Jjigae

Haemul Sundubu-Jjigae

Craving a warming and hearty soup for supper? Look no further than this Korean jjigae (or stew), known as Haemul Sundubu-jjigae. That may be a bit of a mouthful, but there are all kinds of jjigae enjoyed in Korea; this one has soft tofu (sundubu) read more

Tamagoyaki Frittata

Tamagoyaki Frittata

Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the read more

Purin

Purin

Crema Catalana, flan, creme brulee… there’s something about a creamy custard topped with caramel that is universally irresistible. Purin is Japan’s take on the classic pairing and is incredibly popular. You can even find Purin for sale in convenience stores. It’s one of my favorite desserts for entertaining because it is entirely make ahead, uses just five very common pantry ingredients, and I haven’t met anyone who doesn’t love its interplay of almost burnt caramel and silky vanilla custard. If you’ve been wondering what to serve for dessert this holiday season, this is it!

Full disclosure, I’m a sucker for new grocery items. And I really wanted to try out these heirloom blue eggs, which are my latest Costco find. I tell myself that it’s good research, but really, I need to work on my impulse purchases. Oh well, at least it’s edible. But whether you’re using special eggs (look at the orange yolks on these things!) or plain old workhorse eggs, you won’t be disappointed. So let’s get to it.

ingredients purin

Purin is All About the Caramel!

A new season of the Great British Baking Show just dropped and I am so looking forward to another sweet and satisfying season. Do you love it too? One of the things that cracks me up is when the pressure and stress start to wear on the contestants and something that they do all the time, suddenly turns into a fiasco. I’m looking at you caramel.

And I say to myself and the TV screen, why do they always make it dry? Granted it is a little faster and we know that time for them is always an issue. But starting the caramel with water is foolproof. I have never burned it in the pan. And for those of you who may not have made caramel before, it would be my recommendation to do it this way because it’s stress free. Cooking the sugar with water gives it a buffer since the sugar doesn’t come into direct contact with the pan. So no intimidation factor here and now you too are on your way to a GBBS success story.

Making caramel is easier than you may think, and I’ve broken down the steps for you. I start by putting a large bowl of cool water by the stovetop that I use to stop the cooking process when the caramel is done.

 

water sugar purin

boil purin

Up until it starts boiling, you can stir, although it’s not really necessary. I usually stir the sugar until it’s melted and then leave it alone. However, once it starts boiling, you absolutely must leave it be! Stirring at that point can make the caramel seize; the sugar hits the cold part of the pan and re-crystallizes which results in a grainy finished product. Just lower the heat and keep a close eye so you can watch the color change.

I like a dark, almost bitter caramel. I love the complexity it adds to my Purin, and the contrast with custard is unmatched. This is a matter of taste and is somewhat controversial because the GBBS would definitely call my caramel burnt. But Asians in general like less sugar than others and I like that bitter contrast between the custard and the caramel sauce. When I buy Japanese Purin, the caramel sauce always has a darker color and a more bittersweet smoky flavor.

amber purin

For those of you who prefer a purely sweet caramel, remove it from the heat before it gets as dark. Once removed, immediately put it in the bowl of water to stop the cooking. It only needs a second or two. If you leave it in the water bath for too long, the caramel will start to harden and it will make pouring it into the cups difficult. A quick solution if this happens is to gently reheat the caramel over low heat until it’s a loose liquid again.

Then carefully pour the caramel into small baking-safe cups and let the cups cool while you prepare the custard.

Purin Custard

Now that the caramel is done, it’s time to make the custard. This is a very straightforward custard recipe. Like a lot of Asian desserts, it isn’t cloyingly sweet and loaded with sugar nor is it incredibly rich. Whole milk gives it the perfect richness but you can absolutely swap some of the whole milk with heavy cream or half and half for more decadence if you wish. (I have on occasion (cough cough) attempted to clear out my fridge of leftover amounts of dairy by mixing it up. This is a very forgiving recipe.)

And again, I marvel at my golden orange egg yolks. Come on, you wouldn’t be tempted to try these blue eggs?

eggs purin

You will need to put the custards into a deep baking dish as they will be cooking in a water bath. A water bath is often used to bake fragile foods, like cheesecakes and custards, as the water gently and evenly cooks the foods that would otherwise overcook in the oven. I carefully pour boiling water around these custards. The trick to getting the most evenly baked custards with no cracks is to use hot water. Custards are particularly temperature sensitive so every little step is important.

You only need the water to come up about a third of the way up the cups. Gently place the custards on the middle shelf of the oven and bake.

bake purin

Cool the custards to room temperature (I just turn off the oven and open the oven door) and then refrigerate them for at least 2 hours. You can actually make them 2-3 days ahead of time. Reason 46982645 Purin is the ideal holiday dessert.

These Purin can take a little work to get out, and there is no shame in serving them in the containers you baked them in. Not only can you save water by washing fewer dishes, but also save yourself some frustration!

Pro tip: A trick we use in the restaurants is to bake them in foil cups. Then when you flip them over, you pierce the bottom of the foil cup with the tip of a sharp knife. The small air pocket you’ve just created will force the custard to drop onto the little serving plate. Easy peasy.

I hope you add Purin to your holiday table this year. Or better yet, make it today and treat yourself instead! It’s so easy, why wouldn’t you? While this post focuses on the purity and elegance of the eggs, you can easily spike the custard with a couple tablespoons of instant espresso, some orange zest, or a teaspoon of almond extract. Once you’ve made it, you’ll see a whole range of possibilities.

I am sure it will become a dessert you return to again and again. Let me know what you think by commenting here, and of course tag us in your pics @funkyasiankitchen, we love hearing from you!

 

If you love desserts, check out some of our most popular recipes like Mango Sago, Japanese Cheesecake, and this Banana Cake.

 

 

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recipe card purin

Purin

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: serves 6
  • Category: sweets
  • Cuisine: Japanese

Ingredients

Scale

Caramel Sauce:

  • 3/4 cup sugar
  • 4 Tablespoons water

 

Custard:

  • 2 cups whole milk
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 6 Tablespoons sugar

Instructions

  1. Set the oven to 300 and move the oven shelf to the middle. 
  2. Bring 4 cups of water to a boil over high heat and then turn the heat to low. You will use this to cook the custard.

Make the caramel:

  1. Have a bowl with cool water ready on the side. Using a small heavy bottom saucepan, add the sugar and water and bring the mixture to a boil over high heat, mixing only until the sugar has dissolved.
  2. You can stir the sugar and water until it comes to a boil and then do not touch it or it may seize and re-crystallize.
  3. Lower the heat to medium high and continue boiling for 4-5 minutes. The sugar water will first start to thicken and then turn light golden, then amber, and then dark amber. Once the sugar starts to get to the medium amber stage, lower the heat to medium. There is so much heat building in the pan that it will move from amber to completely black quickly. Once it is dark brown, gently place the pan into the bowl of water to stop it from cooking any more. 
  4. Portion the caramel evenly into 6 small (5-6 ounce cups) and set aside.
  5. (I like a dark brown caramel which contrasts with the sweet custard. If you prefer a less bitter caramel, take the pan off the heat and dip it into the water bowl when it is a deep amber color.)
  6. Combine the egg yolks, eggs, sugar, and milk in a large bowl and combine with the whisk.
  7. Pour the mixture through a colander to remove any bits of coagulated egg and then divide the mixture into the cups. 
  8. Place the custards into a baking pan at least 2 inches deep.
  9. If you’ve beaten a lot of air into the mixture, you can use a lighter and lightly touch any bubbles with the flame to remove them. (This is an extra step I don’t usually take. Laziness is acceptable in home cooking!)
  10. Put the baking pan into the oven and gently pour the hot water into the baking pan. The custards should have water about ⅓ of the way around the cups.
  11. Cook the custards for 45-60 minutes. (The time will depend on the material of your cups and also if you’ve decided to use fewer large cups or more smaller sized cups.)
  12. The custards are set when the center is no longer liquid but still wobbly and jiggles.
  13. Carefully take the custards out of the oven and gently set them on the counter. Let them cool to room temperature before covering and refrigerating. (If you’re nervous handling a pan of boiling water, you can also turn off the heat and open the oven door, letting the pan cool off a little before taking it out of the oven.)
  14. Let the purin chill for a minimum of 2 hours. You can either serve them straight from the container or unmold them onto a dish.
  15. To unmold, run a thin butter knife or small offset spatula around the edge of the custard. Place a small serving dish on top of the mold and flip the custard over, holding onto both pieces.
  16. If that doesn’t work, try it again with a little more vigor. You can also try wedging the knife/spatula against the side of the custard and coaxing it out onto the plate. For this to work, place the plate on the counter and hold the custard upside down near the plate while running the knife along the custard. You want to create an air pocket so the custard will release.*

Notes

*If un-molding the porin sounds like too much work, just serve the custards in the cups with a spoon and a smile.

*The purin custards keep in the fridge for several days. Keep them covered until ready to eat.

Keywords: vanilla, custard, dessert, sweets, japanese, make ahead, holiday, xmas