Fuel After a Run: Spring Vegetarian Bibimbap

Nothing beats a bowl of spring vegetarian bibimbap after a 18-mile training run, for lunch. It surely leaves you feeling refueled, recharged, and refreshed.

To those who are suffering rising body temperature from the heat of the sun, refueling the muscles, recharging the body, particular about what to eat after a run, looking for a healthy meal (me!), and etc., I recommend a bowl of spring vegetarian bibimbap indulgence.

Spring Bibimbap
Spring Bibimbap

Under the variety of colorful vegetables and egg yolk lies a bowl of white steamed rice (brown rice could be used for replacement). It’s a salad, except with lot more carbohydrates to recharge your battery.

Spring Bibimbap

Spring Bibimbap

A squeeze of hot pepper paste for bibimbap (like the dressing of a salad) harmonizes the bowl of rice and vegetables. I recommend this brand, which could be found at a Korean grocery story.

When is mixed together, you could taste each ingredient’s unique texture and flavor and a mouthful of deliciousness.

Spring Bibimbap

Spring Vegetarian Bibimbap

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving: 4

2 cups rice
2 pickles, sliced
olive oil
1 bag bean sprouts, rinsed and drained
1 carrot, cut into thin stripes lengthwise
a bunch of yellow chives, cut 3″ long
1 lb seasoned fern breaks (kosari), store-bought from Korean grocery
1 lb seasoned seaweed, store-bought from Korean grocery
4 eggs
black and white sesame seeds
1 tbsp sesame oil
salmon roe
a bottle of hot pepper paste

Cook rice in a rice cooker. Keep warm.

Prepare a large platter to plate cooked vegetables.

Place sliced pickles on the platter.

Heat a frying pan with a little of olive oil on medium high heat. Stir in bean sprouts for 3 minutes, or until soft and translucent. Place it on platter.

Add olive oil to the pan. Sauté carrots for 2 minutes, or until soft. Place it on platter.

Add olive oil to the pan. Sauté yellow chives for 30 seconds. Place it on platter.

Place fern breaks and seaweed on platter with other vegetables.

Put black and white sesame seeds on a small tray in a toaster to lightly brown, for about 2 minutes. Pay attention as they brown fairly quick.

Heat the pan again with olive oil on medium heat. Prepare each egg sunny side up. Place it on a plate. Be careful not to break the yolks.

Scoop desired amount of rice into 4 individual large bowls. Place the egg on the center of the rice or bowl. Attractively display all vegetables around the bowl, showing the egg yolks. Serve with a spoon of sesame oil, a sprinkle of toasted sesame seeds, a scoop of salmon roe, and a squeeze of hot pepper paste.

Snap a picture and mix it up. Eat!

Have a beautiful day!
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22 Responses to Fuel After a Run: Spring Vegetarian Bibimbap

  1. Where did you find the bottle of Gochujang? My wife might actually kill for that!

  2. stephala says:

    Beautiful! I love bibimbap and could have it every single meal of every day. Thanks for sharing!

  3. Susan says:

    I just tried bibimbap for the first time at a Korean restaurant near my home. So happy you posted the recipe here! It’s so delicious!

  4. OMG, I looooove bibimbap! After my first marathon, there was nothing I wanted more than a big bowl of dolsot bibimbap (I love when the rice gets nice and crispy).

  5. rimassolosailingaroundtheworldm says:

    Thank you so much for posting vry nice meal.

  6. jalal michael sabbagh.http://gravatar.com/jmsabbagh86@gmail.com says:

    Irene ,awesome dish.There is a Korean grocery store in Los Angels,l will visit soon.Blessings.

  7. Georgina says:

    This looks absolutely beautiful – and I’m sure tastes fantastic too.

  8. CSP says:

    looks YummE!

  9. tokyohamster says:

    Wow that looks AMAZING!! Bibimbap is one of my favorite dishes, and your styling & presentation makes it look so fabulous 🙂 And 18 mile training? whoooo I could never do that!

  10. gorgeous! wait, did you say 18 miles?!?!?! I ran 5 yesterday and felt exhausted :-/

  11. I Absolutely LOVE Bibimpop, now I’m craving it bad… but I never thought I could make it at home bc I never knew that the paste can be bought in a bottle. Looks amazing!! Yummmmmmm What is the paste called? I can’t quite make it out in the pic. Thanks for the post! It brought music to my eyes!

    • Irene says:

      Hi Sarah! The name of the paste might be gochujang. You could get it at any Korean and/or perhaps an oriental grocery store. The paste is the key to a success of a bowl of bibimbap. I am hungry for some too 😉

  12. Lesley says:

    I’m in love! I’ve heard of this but never ventured in to looking for a recipe. Thank you for sharing and I hope to try this soon!

  13. gotasté says:

    where did you learn to make all these mouth watering meals from all over the globe my friend? its been a long time since i eat this and i am on my way to get one now.

  14. petit4chocolatier says:

    I have to look for an Korean market locally. Your recipes are always beautifully delicious!
    Thank you!!

  15. Just recently discovered this dish and love it now!!!! Hope I can find the ingredients 🙂

  16. Michelle says:

    Bibimbap (one of my favorite dishes) has never looked prettier!

  17. Anne says:

    Love this! I’ve wanted to try it because this dish is so beautiful, but I wasn’t sure how to make it vegetarian since I’m not familiar with Korean cooking. Can’t wait to try!

  18. I’m totally craving this for dinner now!

  19. Pingback: Quinoa Bibimbap (Vegan) | a beautiful day

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