Fresh Vegetable Bibimbap


This is a fresher, lighter version of bibimbap (korean mixed rice) lovely for hot summer nights. It has with taro strips, fried lotus root, korean spinach namul, arugula microgreens , raw baby kale, carrots, sauteed garlic chives, raw purple cauliflower, lightly sauteed raw peanuts in garlic, sauteed mushrooms with light lemony bibimbap sauce. Serves 2


  • 2-3 cups (depending on how hungry) short grain brown or white rice 
  • 10 lotus root slices
  • taro slices (about 10 thin mandoline cut rounds then cut into strips)
  • 1 carrot, julienne slice
  • 1 small bunch of garlic chives, chopped 1.5" sections
  • 2 handfuls of raw baby kale
  • 2 handfuls of your favorite microgreens
  • 2 handfuls of purple cauliflower florets
  • 1lb spinach or baby spinach leaves
  • 4-5 crimini or shiitake mushrooms, sliced
  • 2 T soy sauce or temari
  • 2 cloves garlic, minced
  • 1 -2 tsp sesame oil to taste
  • olive oil
  • veg oil for frying
  • sesame seeds
  • raw peanuts (optional)

For the sauce, this is a generous amount:

  • 1/2 cup of korean chili paste (kochijang, available at Asian grocer)
  •  2 T sesame oil
  • 1 T honey or agave
  • 1 tsp mirin (rice wine)
  • 1 tsp rice vinegar
  • 1 clove of garlic, minced
  • Juice of 1/2 lemon



  1. Mix together all the sauce ingredients and set aside.
  2. Make sure you use hot, fresh rice, so get your rice cooker or rice going too.
  3. You can set aside the raw things in little bowls. (microgreens, kale, carrot, cauliflower, peanuts). The rest of the items need just a little prep.
  4. Shallow fry the taro until crisp in vegetable oil and let drain on paper towels, set aside.
  5. Blanch the spinach in boiling water, rinse with cold water. Then squeeze it allll out. mix in the minced garlic, 1-2 tsp of sesame oil, and soysauce or temari, Add a sprinkling of sesame seeds. Chill in fridge.
  6. Saute your mushrooms until aromatic. Set aside.
  7. Saute lotus slices quickly (do not overcook!) Set aside.
  8. Saute garlic chives. Set aside.
  9. When you are ready to eat, I like to set all the toppings bowls out so I can pick and choose how much of each goes on top of each bowl of hot steaming rice. Add the amount of sauce you like. Mix up and enjoy!