Easy Bibimbap Inspired Recipe
Bibimbap is a Korean rice dish that typically features mixed rice with meat and assorted vegetables along with kimchi and gochujang sauce.
It’s incredibly flavoursome and healthy and easy to make vegan by switching the meat for plant-based alternatives.
In this easy vegan bibimbap recipe, garlic mushrooms replace the meat beautifully. You’ll even learn how to make your own gochujang sauce using Korean fermented red pepper paste, a staple in Korean cooking.
Serve with carrot, cucumber, kimchi and edamame beans to add some fresh flavours and crunchy textures to the dish.
Total Time: 30 minutes
Servings: 2
Total Time: 30 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the base:
- 125 125 g sticky rice
- For the mushrooms:
- 75 75 g mixed mushrooms
- 0.5 0.5 clove garlic, minced
- To top:
- 0.5 0.5 carrot, grated
- 0.25 0.25 cucumber, pickled
- 37.5 37.5 g edamame beans
- 1 1 Tbsp kimchi
- Gochujang sauce:
- 1 1 Tbsp Follow Your Heart Avocado Oil Vegenaise
- 1 1 Tbsp gochujang
- 0.5 0.5 tsp sesame oil
- 0.5 0.5 tsp tamari
- 0.25 0.25 tsp brown sugar
- 0.25 0.25 tsp mirin
- 0.5 0.5 Tbsp sesame seeds
Method
- Soak the rice for 20 minutes, drain then bring to a boil until beautifully sticky and cooked, drizzle with a splash of sesame oil.
- Roughly chop the mixed mushrooms then fry with a drizzle of sesame oil and the minced garlic.
- To make the gochujang sauce: Simply mix all of the ingredients together in a bowl.
- Prepare the bowl by adding the rice followed by the kimchi, edamame, pickles cucumber pieces, carrot and mushrooms.
- Add 1 tbsp of Follow Your Heart Avocado Oil Vegenaise to the top of each bowl of bibimbap and top with ½ of the gochujang sauce.
If you loved this easy vegan bibimbap recipe then we think you’ll love this tasty miso-roasted broccoli Buddha bowl.
