[Vegan Dish] Soybean Sprouts Bibimbap: Kongnamul bap (콩나물밥 만들기)

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.

Slice lettuce into 1 centimeter wide strips along the stem and set aside.

Slice Korean wild chives (or green onion/chives) and set aside.

Slice red hot pepper in half and set aside.

Fill a pot with water and set the stove on high.

Add a handful of soybean sprouts to the pot and sprinkle with 1/4 tablespoon of salt. Cover the pot.

Once the water is boiling rapidly, boil the soybean sprouts for 3 minutes.

After 3 minutes, turn off the stove and rinse the soybean sprouts in cold water. Drain and set aside.

In a bowl, mix together 1/2 tablespoon of sugar, 1 tablespoon of red pepper flakes, 7 tablespoons of soy sauce, 1 tablespoon of sesame oil, 3 cloves of minced garlic, the sliced hot pepper, and some toasted sesame seeds. Set the sauce aside.

For the rice, use 2 cups of rice and instead of regular water, use the water from the boiled soybean sprouts to cook the rice in a rice cooker.

Once the rice is cooked, fluff it and place it in the center of a plate.

Top the rice with the cooked soybean sprouts, arrange the lettuce around the rice, and sprinkle sesame seeds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens