How Delicious Is Jinny’s Kitchen’s Vegan Bibimbap in a Korean Stone Pot?

egg

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

💰Cheaper: olive oil

Olive oil is a versatile and cheaper alternative.

Char the bell peppers, peel the skin, and chop them up.

Sauté onions and green onions in a pan.

Add the bell peppers and tomatoes to the pan.

Make fresh pear juice instead of using Korean pear juice.

Once everything’s softened, blend it all together.

Simmer the blended sauce on medium low heat for at least 30 minutes.

While the sauce simmers, cook the rice and prep the veggies.

Blanch the bean sprouts for 1 minute and the spinach for 30 seconds, then rinse in cold water and squeeze out the excess water.

Season all the veggies with salt and black pepper.

If shiitake mushrooms are too strong, use button mushrooms instead.

After 30 minutes, add a ladle of sauce to the rice in a large bowl, adjusting the amount to taste.

You can add soy sauce if you like.

Lightly coat the bottom of a Dolsot pot with sesame oil.

Add the rice and arrange the veggies on top.

Heat the pot on a burner for about 3 minutes until it starts sizzling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens