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Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant. It’s really easy to veganize and is full of so much veggies and flavour!
Ingredients
Bibimbap
- 6 cups cooked steamed Japanese or short grain rice
- 1 cup homemade or store bought vegan kimchi
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced mushrooms or tofu
- 1 cup beansprouts ot beansprout salad kongnamul
- 1 cup spinach or spinach salad sigumchinamul
- 1/4 cup sliced onion leeks optional for topping
- 1 tbsp sesame seeds optional for topping
- Sesame oil for drizzling
Gochujang Sauce
- 2 tbsp gochujang
- 2 tbsp water
- 2 tsp soy sauce
- 2 tsp sesame oil
- Sesame seeds
Instructions
- To make the gochujang sauce, mix all sauce ingredients together until smooth! Feel free to add/lessen water depending on desired consistency.
- Sauté the veggies and mushrooms/tofu separately in a non-stick pan. Season them with some salt and sesame oil, to taste. Finish off with sesame seeds.
- Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. Add in 1-2 tbsp gochujang sauce (feel free to adjust depending on desired spice) for each bowl and finish off with sesame seeds, drizzle of sesame oil, and chopped leeks, if using.
- Mix everything together and enjoy!
This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here.
