VEGAN BIBIMBAP Korean Rice Bowl with Spicy Sauce Recipe

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.

Prepare all ingredients: julienne carrots, slice portabella mushrooms, and chop mushroom stems into a coarse texture.

Make the bibimbap sauce by mixing 2 tablespoons of gochujang, 1 tablespoon of sesame oil, 1 tablespoon of maple syrup, 1 teaspoon of apple cider vinegar, 1 clove of minced garlic, 1 tablespoon of sesame seeds, and 1 tablespoon of water in a bowl.

Blanch spinach in boiling water for about 1 minute, then remove and drain.

Blanch sprouted soybeans in the same water for about 5 minutes.

After blanching, squeeze excess water from the spinach and season with half a clove of minced garlic, half a teaspoon of sesame oil, a touch of salt, and half a teaspoon of sesame seeds. Mix with hands.

Drain the soybeans and rinse in cold water, then season with the same ingredients used for the spinach.

In a pan, drizzle oil and sauté the julienned carrots with a touch of salt until soft.

In the same pan, drizzle oil, add sliced portabella mushrooms, and a splash of soy sauce, cooking for about 2 to 3 minutes until done.

Prepare the mushroom ground round by stir-frying the chopped mushroom stems with onion until it resembles a ground meat texture.

Assemble the bibimbap by placing steamed rice in a bowl and adding all prepared toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens