Mixed Vegetables with Rice – Bibimbap

(비빔밥) This version of bibimbap omits all animal ingredients, and the five “hot” vegetables.

Ingredients

Per Serving
1	cup	steamed white rice — (Korean, Japanese, or other short-grain variety)
Doragi Namul
2	ounces	dried pre-cut doragi — (Bellflower root)
1/4	teaspoon	kkaesoogeum — (sesame salt)
1/4	teaspoon	sesame oil
Gosari Namul — (Brakken/Fernbrake/Fern Sprouts)
2	ounces	or 1 ounce fern sprouts — (liquid packed) (dried)
1/2	teaspoon	Soy Sauce
1/4	teaspoon	mulyeot — (malt syrup)
1/4	teaspoon	kkaesoogeum — (sesame salt)
1/2	teaspoon	Sesame Oil
Ssukgat Namul 쑥갓
2	ounces	ssukgat * — (garland chrysanthemums/Crown Daisy )
1	dash	salt
1	dash	sesame oil
Danggeun Bokkeum — (Shredded and sauteed carrot)
2	ounces	carrot
1/4	teaspoon	brown sugar
1	dash	sesame oil
1/4	teaspoon	soy sauce
1/4	teaspoon	water
		* Substitute fresh spinach

Procedure

Doragi Namul

Soak dried doragi for one hour in cold water.

Rinse soaked doragi in cold water, then drain.

Place into a pot of boiling water and cook for ten to twenty minutes, until slightly softened.

Drain and rinse in cold water.

Place oil into a pan over medium to high heat, heat for thirty seconds.

Add doragi and stir fry three to four minutes.

Remove from heat, add kaesoogeum and toss, drizzle with sesame oil and toss again, let cool.

Gosari Namul

For dried fern sprouts, completely cover with water and soak for 1 hour.

Drain fern sprouts and press out any excess liquid.

Mix all ingredients well and let stand about 15 minutes.

Heat a pan over medium high heat, add seasoned fern sprouts, and stir fry for three minutes

Ssukgat Namul or Spinach

Rinse the Ssugkat in cold water.

Bring a small pot of water to a full boil.

Dipp the Ssukgat into the boiling water just long enough to begin wilting (30 seconds or less).

Remove from heat and rinse immediately in cold water.

Gently press to remove excess moisture.

Add sesame oil and salt and gently mix.

Danggeun Bokkeum

Wash carrot in cold water and peel if needed.

Fine shred the carrot.

Mix all seasoning ingredients in a small bowl.

Very lightly oil a cooking pan and heat over medium high heat.

Add shredded carrot to pan and stir fry about 30 seconds.

Add the seasoning mix and saute about 30 seconds to one minute.

Remove from heat and let cool.

Serve

Arrange the prepared vegetables in alternating colors either on top of a serving of rice, or in a separate bowl and serve with gochujang paste.