Скачать или смотреть VEGAN BIBIMBAP Korean Rice Bowl with Spicy Sauce Recipe

Whenever eat out at a Korean restaurant we like to order the Bibimbap because it is so easy to request for it to be made vegan. We decided to do our own take on this very popular dish and create a recipe that is completely vegan and very simple to make. In addition to sautéing sliced and julienned vegetables, we make a mushroom stem ground round that imitates the texture of what is traditionally ground beef in this dish. The sauce has a nice spicy kick to it so use it sparingly at first and adjust to your own taste.

Ingredients

Bibimbap Sauce: 2 tbsp Gochujang*, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tsp apple cider vinegar or rice vinegar, 1 clove minced garlic, 1 tbsp sesame seeds, 1 tbsp water

Gochujang is a Korean red pepper paste. There is usually a spice rating somewhere on the packaging. Some brands will be spicier than others so check the label for a hot chili pepper icon or spice level meter. It should be easy to find even if you don't read Korean.

Spinach: 3-4 cups spinach, 1/2 clove minced garlic, 1/2 tsp sesame oil, 1/2 tsp sesame seeds, salt to taste

Soy Bean Sprouts: 3-4 cups soy bean sprouts, 1/2 clove minced garlic, 1/2 tsp sesame oil, 1/2 tsp sesame seeds, salt to taste

Carrots: 1 carrot julienned, pinch of salt to taste

Mushroom Caps: 2-3 portabello mushroom caps sliced, 1 tsp soy sauce

Mushroom Ground Round: 1 cup finely chopped portabello mushroom ends and stems, 2 tsp onion, 1 tsp soy sauce

Serve assorted veggies on top of short grain rice or noodles and bibimbap sauce (adjust to taste). Mix all ingredients together when ready to eat and enjoy!

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Music by Birocratic
Song: Nesting
https://birocratic.bandcamp.com/