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Vegetarian Bibimbap
http://www.seriouseats.com/recipes/2011/02/cook-the-book-vegetaria...
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Ingredients
categorized
original
For the Spinach:
2 bunches spinach (about 8 ounces), trimmed and well rinsed
1 tablespoon Asian sesame oil
1 clove garlic, minced
1/2 teaspoon salt
For the Mushrooms:
1 tablespoon vegetable oil
10 shiitake or other mushrooms, trimmed and sliced
1 clove garlic, minced
1/2 teaspoon salt
For the Carrots:
1 tablespoon vegetable oil
2 medium carrots, grated
1/2 teaspoon salt
For Serving:
5 cups hot cooked rice
2 pickling cucumbers, grated
5 teaspoons Asian sesame oil
Seasoned Chile Paste (recipe follows)
For the Seasoned Chile Paste:
4 tablespoons Korean chile paste (gochujang)
2 tablespoons Asian sesame oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon sugar or Korean malt syrup (mool yut)
Ingredients
categorized
original
This recipe is
vegetarian
Produce
2 bunches spinach
(
8
ounces
)
Carrots, medium
(
2
)
Garlic
(
4
clove
)
Pickling cucumbers
(
2
)
Shiitake or other mushrooms
(
10
)
Condiments
Chile paste, Seasoned
(
1
)
Korean chile paste
(
4
tablespoons
)
Soy sauce
(
1
tablespoon
)
Cooking & Baking
Salt
(
1 1/2
teaspoon
)
Sesame oil, Asian
(
4 2/3
tablespoon
)
Sesame seeds, toasted
(
1
tablespoon
)
Sugar or korean malt syrup
(
1
tablespoon
)
Vegetable oil
(
2
tablespoon
)
Pasta & Grains
Rice, hot cooked
(
5
cups
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
35.4
Rating
1-100
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Tweets
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0
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Recipe Stats
Published February 22, 2011 (2 years ago).
4 people saved this recipe.
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