Incredible Vegan Bibimbap 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.

Wash 1 cup of 10 grain rice (or brown rice or pearl barley) thoroughly, at least 3 to 5 times, until the water is clear.

Soak the washed rice in 4.5 cups of water for at least 30 minutes.

Bring the soaked rice to a boil over high heat, then reduce to a simmer, and finally to low heat, cooking for 40 to 45 minutes with the lid on.

Prepare the vegetables: cut carrot and cucumber into matchsticks, quarter the radish, and keep spinach and bean sprouts ready.

Blanch the carrot for about 1 minute, cucumber for 30 seconds, radish for 1 to 2 minutes, and spinach and bean sprouts for 30 seconds, running cold water over the bean sprouts afterward to keep them crunchy.

Cut the mushrooms into crisscross lengths and marinate them with 1.5 to 2 tablespoons of miso, a couple of tablespoons of light soy sauce, half a tablespoon of sugar, a drizzle of sesame oil, and minced ginger and garlic.

Pan-fry or grill the marinated mushrooms in a wok with oil, allowing them to char nicely, adding water if the marinade is too thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens