Bangin’ Korean Bibimbap

It's one of the easiest Korean dishes to make completely plant-based because the meat isn't mandatory! You can keep it traditional with the veggies specified here, or go nuts with whatever you like and is available to you.

Bangin’ Korean Bibimbap [Vegan, Gluten-Free]

Ingredients

For the Bibimbap:

• 1/2 cup cooked medium-grain white rice

For the Mushrooms:

• 1 1/2 cups sliced Shiitake mushrooms
• 2 tablespoons tamari
• 2 teaspoons brown sugar
• 1 tablespoon mirin

For the Carrots:

• 1/2 cup julienned carrots
• 1/8 teaspoon salt
• 1/4 teaspoon sesame oil

For the Spinach:

• 2 cups baby spinach
• 1/8 teaspoon salt
• 1/4 teaspoon sesame oil

For the Bean Sprouts:

• 1 cup fresh bean sprouts
• 1/8 teaspoon salt
• 1/4 teaspoon sesame oil

For the Cucumber:

• 1/2 cup julienned cucumber strips

For the Gochujang Chili Sauce:

• 2 tablespoons gochujang paste (see notes)
• 1 teaspoon sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon tamari
• 1 1/2 teaspoons rice vinegar

For Serving:

• Black and white sesame seeds

Preparation

To Make the Shiitake Mushrooms:

1. Place slices in a hot pan and add tamari, brown sugar, and mirin. Cook on medium heat until mushrooms have wilted and absorbed the seasoning.
2. Set aside while preparing the remaining vegetables.

To Make the Julienned Carrot Strips and Other Veggies:

1. Place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted.
2. Immediately remove from pan and repeat this cooking process with the bean sprouts and spinach.

To Make the Gochujang Chili Sauce:

1. Whisk all ingredients in a bowl until smooth.
2. To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared mushrooms, carrot, bean sprouts, spinach, cucumber and gochujang chili sauce.
3. Garnish rice with black and white sesame seeds. Stir everything up and serve.

Notes

You can find gochujang paste at your local Asian grocery store.

https://www.onegreenplanet.org/vegan-recipe/bangin-korean-bibimbap/