Vegan Dolsot Bibimbap with bulgogi “beef” and mushrooms

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is less expensive and lower in calories.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more economical option that can be used for cooking.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Aquafaba can replace egg for a vegan option.

Introduce the dish as vegan Dolsot Bibimbap with bulgogi 'beef' and mushrooms.

Explain the use of a ceramic bowl (dolsot) or cast iron skillet for cooking.

Prepare the gochujang-based sauce using gochujang, toasted sesame oil, oleosaccharide, rice vinegar, garlic, and toasted sesame seeds.

Cook the bulgogi using 12 ounces of Beyond Meat in a cast iron skillet, adding chopped jalapeno, and cooking until browned.

Prepare seasoned mushrooms by using 12 flour mushrooms, cutting off the stems, and marinating with soy sauce, toasted sesame oil, and rice vinegar.

Prepare seasoned zucchini using gray zucchini cut into matchsticks, seasoned with kosher salt and garlic, then stir-fried in vegetable oil.

Prepare seasoned carrots by cutting them on a diagonal into matchsticks, seasoned with a little salt, and cooked in a pan.

Prepare seasoned soybean sprouts by washing 454 grams of soybean sprouts and snow pea shoots, then boiling them in salted water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens