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