VEGAN KOREAN BIBIMBAP
VEGAN KOREAN BIBIMBAP
Ingredients
1 1/2 cups cooked medium grain white rice
1 1/2 cup chopped shiitake mushrooms
2 tablespoons Tamari
2 teaspoons brown sugar
1 tablespoon of mirin
1/2 cup Julienne Carrot Strips
1/8 teaspoon of salt
1/4 teaspoon sesame oil
2 cups baby spinach
1/8 teaspoon of salt
1/4 teaspoon sesame oil
1 cup fresh bean sprouts
1/8 teaspoon of salt
1/4 teaspoon sesame oil
1/2 cup cucumbers
Chohujang Chili Sauce:
2 tablespoons of Gochujang (you can find a gluten-free variety here)
1 teaspoon sesame oil
2 teaspoons brown sugar
1 teaspoon tamari
1 1/2 teaspoons rice vinegar
Serve:
Black and White Sesame Seeds
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Instructions
- To cook the shiitake mushrooms, put the slices in a hot pan and add tamari, brown sugar and mirin. Cook over medium heat until the mushrooms fade and absorb the seasoning. Set aside the remaining vegetables while cooking.
- To prepare strips of Julienned carrots, place them in a hot pan with salt and sesame oil. Cook for 30 seconds or until slightly wilted. Remove from the pan immediately and repeat this cooking process with bean sprouts and spinach.
- To make Gochujan Chili Sauce, beat all the ingredients in a bowl until smooth.
- To serve, put a bunch of warm boiled rice in the middle of the plate and spread the cooked mushrooms, carrots, bean sprouts, spinach, cucumber and chohujang chili sauce.
- Garnish of rice with black and white sesame seeds. Shuffle everything and enjoy!
This article is adapted form this site.