Korean Bibimbap | Korean Food | Vegan Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

Prepare a quick pickle by boiling water and adding 2-3 tablespoons of Japanese rice vinegar and 1 tablespoon of sugar. Mix and turn off the heat.

Transfer the pickle mixture to a bowl for easy pouring over sliced cucumbers and julienned carrots. Let sit for about 30 minutes.

Wash 1 cup of sushi rice under running water 2-3 times until the water runs clear to remove excess starch.

In a pot, combine the washed rice with cold water and dissolved salt. Bring to a slow boil, cover, and cook for 12-15 minutes until the water is evaporated and rice is cooked.

For the bibimbap sauce, heat oil in a pan and add garlic. Cook until golden brown.

Add diced apples to the pan and cook until slightly softened, then deglaze with a splash of Japanese rice wine vinegar.

Add a heaping tablespoon of doenjang and a bit of gochujang to the pan. Mix well.

Add water to the sauce to achieve a thick consistency and let it bubble and reduce.

Once the sauce is ready, stir in white toasted sesame seeds and set aside.

Cut silken tofu into planks, then into cubes for marinating.

In a bowl, combine a splash of tamari and samjang to create a marinade for the tofu. Mix until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens