Miso Bibimbap (ainu-style Fermented Soybean And Vegetable Bibimbap)

Miso Bibimbap is a traditional Ainu-style fermented soybean and vegetable dish that is both delicious and nutritious. This recipe combines the umami flavors of miso with a variety of fresh vegetables, creating a colorful and satisfying meal.

Miso Bibimbap (ainu-style Fermented Soybean And Vegetable Bibimbap)

Ingredients

  • 4 cups cooked short-grain rice
  • 1 cup julienned carrots
  • 1 cup julienned zucchini
  • 1 cup julienned cucumber
  • 1 cup bean sprouts
  • 4 eggs
  • 4 tbsp miso paste
  • 2 tbsp sesame oil
  • 4 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 green onions, thinly sliced

Instructions

  1. In a small bowl, mix the miso paste, soy sauce, garlic, and ginger to make the sauce.
  2. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the carrots and cook for 2-3 minutes.
  3. Add the zucchini and cucumber to the skillet and cook for an additional 2 minutes.
  4. Remove the vegetables from the skillet and set aside.
  5. In the same skillet, add the remaining sesame oil and sauté the bean sprouts for 2-3 minutes.
  6. Cook the eggs sunny-side up or to your preference.
  7. Divide the cooked rice among 4 bowls. Arrange the cooked vegetables and bean sprouts on top of the rice.
  8. Place an egg on the center of each bowl.
  9. Drizzle the miso sauce over the bibimbap and garnish with sliced green onions.
  10. Before eating, mix everything together to evenly distribute the flavors.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
15g

Supplies

Large skillet Bowls for serving

Tools

Cutting board Knife Mixing bowl

Serving suggestions

Serve the Miso Bibimbap with a side of kimchi and a refreshing glass of iced barley tea.

Tips & tricks

For a vegan version, simply omit the eggs and use a vegan-friendly miso paste.

Cost

$15