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Fab Recipe: Korean Vegetable Bibimbap

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Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Bibimbap (비빔밥) meaning “mixed rice” in Korean is the ultimate comfort for me. It’s an all-in-one meal that is both healthy and gratifying. I use Nature’s Intent Organic Apple Cider Vinegar to help elevate the flavor in my favorite comfort dish.

Growing up, my mom would fix us a big bowl to share any time I didn’t have an appetite. For some reason, I ALWAYS had an appetite for bibimbap. We shared many amazing conversations over this meal.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

The key ingredients to an exquisite bibimbap are the delightful side dishes aka banchan (반찬). I always gravitated towards the tangy, pickled vegetables.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Now that the holidays are quickly approaching, I am super conscious about what I put in my body, especially since I am still trying to shed off some of the baby weight 2.5 years after postpartum.

I recently discovered Nature’s Intent Organic Apple Cider Vinegar (ACV) and have been obsessed with the clean, crisp flavor. It’s raw, unfiltered, unpasteurized and 100% organic… the perfect addition to fit a healthy lifestyle.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

With that said, my go-to meal has been my Korean Vegetable Bibimbap. I make my own side dishes ahead of time, which makes it a quick, easy meal. For the pickled dishes, Nature’s Intent Organic ACV really brightens up the dish and adds a unique flavor and depth. I add it to the bibimbap sauce, which adds a sweet and sour balance to the spice. I also like to add some raw veggies to the bowl for some crunch.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

The pickled veggies need to be refrigerated overnight so make sure to prep ahead. Who’s hungry?

Fab Recipe: Korean Vegetable Bibimbap
 
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Author:
Recipe type: Main
Cuisine: Korean
Ingredients
  • 2 servings rice (I used half brown, half white)
  • quick cucumber kimchi (recipe below using Nature’s Intent Organic ACV)
  • pickled daikon radish & carrots (recipe below using Nature’s Intent Organic ACV)
  • pickled red onions (recipe below using Nature’s Intent Organic ACV)
  • bean sprout salad (recipe below)
  • spinach salad (recipe below)
  • raw vegetable of choice (I used carrots and purple cabbage)
  • bibimbap sauce (recipe below using Nature’s Intent Organic ACV)
  • 2 eggs, fried

  • For the Quick Cucumber Kimchi:
  • 4 medium pickling cucumbers, halved lengthwise, and sliced crosswise ¼ inch thick.
  • 2 scallions, chopped to inch lengthwise
  • ½ small onion, chopped
  • 1 tablespoon of Kosher salt
  • 2 tablespoon gochugaru (Korean course red pepper)
  • 1 tablespoon apple cider vinegar (Nature’s Intent Organic ACV)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • ½ teaspoon fish sauce

  • For the Pickled Daikon Radish & Carrots
  • 1 small daikon radish, julienne
  • 1 carrot, julienne
  • 1 tablespoon of kosher salt
  • ½ cup warm water
  • ½ cup apple cider vinegar (Nature’s Intent Organic ACV)
  • ¼ cup sugar

  • For the Pickled Red Onions:
  • 1 large red onion, thinly sliced
  • ½ cup of warm water
  • ½ cup apple cider vinegar (Nature’s Intent Organic ACV)
  • 1 tablespoon agave honey
  • 1 teaspoon of kosher salt

  • For the Bean Sprout Salad:
  • ½ lb bean sprouts
  • 2 teaspoons salt
  • 1 scallion, chopped
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon toasted sesame seed
  • salt to taste
  • red pepper for garnish (optional)

  • For the Spinach Salad:
  • ½ lb baby spinach
  • 1 teaspoon salt
  • ½ tablespoon toasted sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon toasted sesame seed
  • salt to taste
  • red pepper for garnish (optional)

  • For the Bibimbap Sauce:
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 1 tablespoon apple cider vinegar (Nature’s Intent Organic ACV)
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons garlic, minced
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon brown sugar
  • toasted sesame seeds (optional)
Instructions
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark


For the Quick Cucumber Kimchi:
  1. Wash and cut the cucumbers halved lengthwise and then slice crosswise ¼ inch thick.
  2. Place the cucumbers in a medium bowl and add salt.
  3. Mix thoroughly and let sit at room temperature for about 30 minutes to drain water out of the cucumbers.
  4. Combine scallions, onions, gochugaru, apple cider vinegar, garlic, ginger, fish sauce, and scallions in a non-reactive bowl.
  5. Drain the cucumbers by removing excess liquid.
  6. Add the mixture into the bowl.
  7. Mix by hand.
  8. Cover and refrigerate overnight.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark


For the Pickled Daikon Radish & Carrots
  1. Wash, peel, and cut the daikon radish julienne style.
  2. Wash, peel, and cut the carrot julienne style.
  3. Put the cut daikon radish and carrot in large bowl.
  4. Add the salt to the bowl and massage it through. Let it sit for 15 minutes to draw out the water.
  5. Combine the water, apple cider vinegar, and sugar for the brine.
  6. Rinse the daikon radish and carrot in cold water.
  7. Pack the washed daikon radish and carrot in a pickle storage container.
  8. Pour the mixture into the container.
  9. Cover and refrigerate overnight.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark


For the Pickled Red Onions:
  1. Peel and slice the onions into thin rings. I use a mandolin for best results.
  2. Pack the onions in a pickle storage container. FAB TIP: Try to avoid metal lids when using vinegar as it changes the flavor of the vinegar.
  3. Whisk together the warm water, apple cider vinegar, honey, and kosher salt.
  4. Stir until the honey and salt dissolves.
  5. Pour the mixture into the container.
  6. Cover and refrigerate overnight.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark


For the Bean Sprout Salad:
  1. Wash the bean sprouts thoroughly and remove tails (optional) by hand.
  2. Bring water to a boil in a saucepan. Add salt.
  3. Add the washed and trimmed bean sprouts and cover with lid. Cook 15-20
  4. minutes on medium high.
  5. Remove the bean sprouts and drain.
  6. Put the bean sprouts in a large bowl and add scallions, sesame oil, garlic, sesame seeds, and salt to taste.
  7. Mix by hand.
  8. Garnish with red pepper. (optional)
  9. Set aside.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark


  1. For the Spinach Salad:
  2. Wash the spinach thoroughly with cold water. (Not necessary if using pre-packaged). FAB TIP: If using spinach that comes in a bunch. Make sure to thoroughly clean, soak, and drain.
  3. Bring water to a boil in a saucepan. Add salt.
  4. Once the water boils, add spinach for 30 seconds.
  5. Remove the spinach and drain. Immediately run cold water over the spinach.
  6. Squeeze the spinach to remove access water.
  7. Cut the spinach into 3 large chunks. (Not necessary if using pre-packaged).
  8. Put the spinach in a large bowl and add sesame oil, garlic, sesame seeds, and salt to taste.
  9. Mix by hand.
  10. Set aside.

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark


For the Bibimbap Sauce:
  1. Mix all the ingredients together.
  2. Top with toasted sesame seeds. I used a mix of regular and black sesame seeds.
  3. Set aside.

Time to eat. Make sure your rice is ready. Once the rice is made, fry a couple of sunny-side up eggs. Once I put the rice in the bowl, I drizzle a little sesame oil for added flavor. Now for the fun part. Assemble to your liking. Don’t forget to add your raw veggies as well. Mix and enjoy!

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark
Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

Fab Recipe: Korean Vegetable Bibimbap // Nature’s Intent Organic Apple Cider Vinegar // Photo: @fabsoopark

What are some of your favorite recipes using apple cider vinegar? Share with me below.

Live the Fab Food Life,
Soo

Note: This post was sponsored by Nature’s Intent Organic Apple Cider Vinegar. However, the views and opinions expressed herein are those of the writer.