Bibimbap – Korean Rice & Vegetables

korean dolsot bibimbap

When in Spain for the New Year celebrations we rarely venture out before 1am. Last time we had to run for cover for fear of falling shrapnel from guns fired into a firework-lit sky, conscious also of a custom of flinging old items out of the window after a glass or three of bubbly.

We enjoy this brief period of voluntary house-arrest with something festive for supper: something full of colour, bursting with flavour and screaming CELEBRATION.

This year’s choice dish was that veritable painting-on-a-plate from our Korean friends down east.

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Classic Chinese Dipping Sauce

This is a classic oriental dipping sauce always served with Dim Sum (coming later) and  our Korean Mung Bean Fritters – see our previous post

Soy Sauce And Rice Vinegar Dipping Sauce


  • 1 quantity soy sauce - Tamari is great here
  • 1/2 quantity rice (or other) vinegar
  • sugar or other sweetener to taste - optional
  • 1 tsp sesame oil - optional
  • 1 finely chopped scallion or a small bunch of Asian chives


  • simply mix all the ingredients

Bindaetteok – Korean Mung Bean Fritters

These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli

Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.

Korean mung bean fritters
Korean mung bean fritters

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Another cliche image of the vegetarian is a sprout munching fiend. Yes, I can confirm this right now. But you will not believe what you can do with a sprout …

I’m going to share a recipe which is a staple of Korean street food – crispy washed mung fritters filled with crunch sprouted mung, chilli, scallions, garlic, ginger and sesame. they’re explosive!

First, let’s tackle the subtle art of sprouting

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