Colorful Three-Color Vegetable Bibimbap
Colorful Three-Color Vegetable Bibimbap
A Delight to Behold: Healthy Bibimbap Made with ‘Soo Mi’s Side Dish’ Grandpa Special Three-Color Vegetables
Hello, it’s Gurumdalbit! Today, I’ll share the detailed recipe for making three-color vegetables introduced on ‘Soo Mi’s Side Dish’ Grandpa Special. I’ve been really enjoying the Grandpa Special episodes of ‘Soo Mi’s Side Dish’ lately, and the recipes they feature are incredibly delicious! Among them, three-color vegetables are a personal favorite. When you prepare various kinds of seasoned vegetables and mix them with rice, you create a bibimbap that is simply heavenly! Today, more than the vegetables themselves, I was craving bibimbap, so I prepared these three-color vegetables. Let’s start making this visually stunning and delicious bibimbap!
Basic Ingredients- 2 Green Onions (for seasoning vegetables)
Spinach Namul Ingredients- 146g Spinach
- 1/2 tsp Minced Garlic
- 1 tsp Salt (for seasoning)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- A pinch of Minced Green Onion
Carrot Stir-fry Ingredients- 119g Carrot
- 1 tsp Salt (for seasoning)
- Cooking Oil, as needed
- 0.5 tsp Minced Garlic
- A little Sesame Oil
Bean Sprout Namul Ingredients- 168g Bean Sprouts
- A pinch of Green Onion (minced)
- 1 tsp Salt (for seasoning)
- 1 tsp Minced Garlic
- 0.5 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
For Assembling the Three-Color Bibimbap- 1 Tbsp Gochujang (Red Pepper Paste)
- 1 Tbsp Sesame Oil
- Prepared Three-Color Vegetables (Spinach, Carrot Stir-fry, Bean Sprouts)
- 146g Spinach
- 1/2 tsp Minced Garlic
- 1 tsp Salt (for seasoning)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- A pinch of Minced Green Onion
Carrot Stir-fry Ingredients- 119g Carrot
- 1 tsp Salt (for seasoning)
- Cooking Oil, as needed
- 0.5 tsp Minced Garlic
- A little Sesame Oil
Bean Sprout Namul Ingredients- 168g Bean Sprouts
- A pinch of Green Onion (minced)
- 1 tsp Salt (for seasoning)
- 1 tsp Minced Garlic
- 0.5 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
For Assembling the Three-Color Bibimbap- 1 Tbsp Gochujang (Red Pepper Paste)
- 1 Tbsp Sesame Oil
- Prepared Three-Color Vegetables (Spinach, Carrot Stir-fry, Bean Sprouts)
- 168g Bean Sprouts
- A pinch of Green Onion (minced)
- 1 tsp Salt (for seasoning)
- 1 tsp Minced Garlic
- 0.5 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
For Assembling the Three-Color Bibimbap- 1 Tbsp Gochujang (Red Pepper Paste)
- 1 Tbsp Sesame Oil
- Prepared Three-Color Vegetables (Spinach, Carrot Stir-fry, Bean Sprouts)
Cooking Instructions
Step 1
First, wash the green onions meant for the vegetables and finely chop them into bite-sized pieces. These green onions will add flavor to the spinach and bean sprout namuls. (Tip: While ‘Soo Mi’s Side Dish’ recipe uses green onions, it’s okay to omit them if you prefer. Adjust according to your taste!)
Step 2
1. Making Delicious Spinach Namul: Prepare fresh spinach. Trim off any rough parts from the roots and wash thoroughly to remove any dirt. Fill a pot with enough water to generously cover the spinach and bring it to a boil over high heat. Once boiling, add a little salt and blanch the spinach. The key is to blanch it briefly, for about 1-2 minutes, just until it wilts. Immediately transfer the blanched spinach to cold water and rinse 2-3 times to cool it down. Then, gently squeeze out as much water as possible with your hands.
Step 3
You can either cut the drained spinach into bite-sized pieces or leave it long. Place the spinach in a bowl and add the minced garlic, salt, toasted sesame seeds, and sesame oil. Also add the prepared minced green onion. Now, gently mix everything together with your hands until well combined. This completes your delicious spinach namul! Taste and adjust the saltiness as needed.
Step 4
2. Making Sweet Carrot Stir-fry: Peel the carrot and cut it into thin strips, about 0.2cm thick. Heat a little cooking oil in a pan and add the julienned carrots. Stir-frying over medium heat prevents burning and ensures even cooking, which is convenient. If julienning is difficult, using a mandoline slicer will help you cut them quickly and uniformly.
Step 5
Add 1 teaspoon of salt to the carrots as they begin to cook. Once the carrots are slightly tender and translucent, add the minced garlic and a little sesame oil. Stir-fry for another moment, then immediately remove from heat and transfer to a bowl. (Tip: Avoid overcooking the carrots; this preserves their pleasant crispness, making the bibimbap even more delicious when you bite into them.)
Step 6
3. Making Crisp Bean Sprout Namul: Wash the bean sprouts thoroughly under running water to remove any debris. Place the bean sprouts in a pot, add enough water to cover them, and a little salt. Cover the pot with a lid and start boiling from the beginning.
Step 7
Boil the bean sprouts over high heat for about 8 minutes. Once cooked, immediately rinse them under cold water to cool them down. Drain the cooled bean sprouts and place them in a bowl. Add the minced garlic, prepared minced green onion, and sesame oil to season.
Step 8
Finally, add the toasted sesame seeds and salt. It’s best to add salt gradually while tasting. After adding all the seasonings, gently mix the bean sprouts without mashing them. This will create a crisp and flavorful bean sprout namul.
Step 9
4. Creating the Fantastic Three-Color Bibimbap: Now, arrange the three prepared vegetables (spinach, carrot stir-fry, and bean sprout namul) attractively over a bowl of rice. In the center, add 1 tablespoon of gochujang and drizzle 1 tablespoon of sesame oil for extra flavor. Using chopsticks or a spoon, mix everything together thoroughly until well combined! This creates a bibimbap that is second to none. Eating bibimbap with these three-color vegetables after so long tastes like pure bliss. You must try making it! If you season the vegetables lightly, you can better appreciate the original flavors of each ingredient, making it even more delicious. Would you like a bite?
