Vegan Korean Bibimbap Recipes

Vegan Korean Bibimbap by crazyvegankitchen,

Vegan Korean Bibimbap – a classic Korean dish of rice and seasonal sautéed vegetables, served with a spicy Gochujang chilli sauce.

Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: Servings

INGREDIENTS:

• 1/4 teaspoon Sesame Oil
• 2 cups Baby Spinach
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1 1/2 cups cooked Medium-Grain White rice
• 1 1/2 cups sliced Shiitake Mushrooms
• 2 tablespoons Tamari
• 2 teaspoons Brown Sugar
• 1 tablespoon Mirin
• 1/2 cup Julienned Carrot Strips
• 1/8 teaspoon Salt
• 1 cup fresh Bean Sprouts
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1/2 cup Julienned Cucumber Strips

Gochujang Chilli Sauce:
• 2 teaspoons Brown Sugar
• 1 teaspoon Tamari
• 2 tablespoons Gochujang (you can find a Gluten Free variety here )
• 1 teaspoon Sesame Oil
• 1 1/2 teaspoons Rice Vinegar

To Serve:
• Black and White Sesame Seeds

INSTRUCTIONS:

1. To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.

2. To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.

3. ………………………

4. ………………………

Read More this full recipes at VEGAN KOREAN BIBIMBAP

546 Comment

 

Rated 4/76 based on 76 Customer Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *