GRILLED SUMMER VEGETABLE BIBIMBAP
Flame-kissed vegetables-bell peppers, cabbage, mushrooms and zucchini-are the stars of this meat-free crispy rice bowl. They're basted with a sesame-soy-and-gochujang sauce until tender while cucumbers pickle in rice vinegar and sesame oil. Top with fried eggs, drizzle with more gochujang sauce and dinner is served.
Provided by Rick Martinez
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates or grill pan.
- Whisk together the gochujang, soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, honey and half of the grated garlic in a medium bowl until combined. Reserve 3 tablespoons of the gochujang sauce for serving and set aside; the remaining sauce will be used to baste the vegetables while grilling.
- Toss the cucumbers in a small bowl with the sugar and the remaining 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the grated garlic; season with salt. Set aside.
- Grill the mushrooms, bell peppers, cabbage, zucchini and scallions on one side of the grill (reserving enough space for a skillet), turning and basting often with the gochujang sauce, until browned and tender, about 3 to 5 minutes per side. If using a grill pan, work in batches. Transfer to a cutting board and cut the cabbage, mushrooms and peppers into thin strips; transfer to a sheet tray, separating by individual vegetable if desired.
- Meanwhile, prepare the eggs and crispy rice. Heat 4 tablespoons oil in a large grill-safe skillet (cast iron or stainless steel) on the other side of the grill and increase to high (or use the stove). Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes; season with salt. Transfer to a plate.
- Heat the remaining 4 tablespoons oil in the same skillet. Add the rice, patting it down into an even layer and breaking up any clumps, and fry, undisturbed, until the underside is golden brown and crispy, about 5 minutes; season with salt. Flip to cook the other side (it's OK if it breaks up on you) until crisp and light brown, about 3 minutes. Divide among serving plates. Top with the grilled vegetables, pickles and fried eggs. Drizzle with reserved 3 tablespoons gochujang sauce as desired.
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Pawel Szczudlyk
[email protected]I'm definitely going to try this recipe this weekend. It looks so easy and delicious!
Kwabena Kwabena
[email protected]Wow, this recipe looks amazing! I can't wait to try it. Thanks for sharing.
Joseph
[email protected]This grilled summer vegetable bibimbap looks absolutely delicious! I'm going to have to try it out soon.
Christian Tompkins
[email protected]I'm always looking for new and exciting grilled vegetable recipes. This one looks like a winner.
Equalizer Bond
[email protected]This recipe is a must-try for any fan of grilled vegetables.
Ashley Beaulieu
[email protected]I can't wait to try this recipe! It looks so good.
Linamandla Mbotyini
[email protected]This is the perfect recipe for a summer barbecue.
Ahmed Al-sharif
[email protected]I'm going to make this for my next potluck. It looks like it will be a crowd-pleaser.
Julie Banks
[email protected]Oh wow, this looks amazing! Thanks for sharing.
Chofor Cleancy
[email protected]This recipe looks delicious! I'm definitely going to try it this weekend.
Lol Brahim542
[email protected]This dish is so beautiful! I can't wait to try it.
Fabian Noueihed
[email protected]I love that this recipe is so versatile. You can use any type of grilled vegetables that you like.
Davontae Blackshear
[email protected]This grilled summer vegetable bibimbap is the perfect meal for a hot summer day. It's light and refreshing, but still filling.
MONIR HOSSIN
[email protected]I'm not usually a fan of tofu, but I really enjoyed it in this dish. It was crispy on the outside and tender on the inside.
Ambiya Khatun
[email protected]This recipe was a hit at my last dinner party! Everyone loved the vibrant colors and flavors of the grilled vegetables.
Oratile Phuluwa
[email protected]I've made this grilled summer vegetable bibimbap twice now, and it's quickly become a favorite in my household. It's so easy to make, and the results are always delicious.
Country & Coast life
[email protected]This grilled summer vegetable bibimbap was an absolute delight! The veggies were perfectly charred and flavorful, and the sauce was incredibly tasty. I especially loved the addition of the crispy tofu, which added a nice textural contrast.