Vegan Bibimbap Recipe
“Bibimbap simply translates to “mixed rice with meat and assorted vegetables“.”- Sue from mykoreankitchen
Bibimbap is probably my go-to when it comes to an easy home cooked meal. I love that it’s super easy to make, delicious and also really healthy because it has so many veggies. I make it vegan of course so it pretty much just has vegetables and rice which I think is really healthy. So today, I decided to share my special vegan bibimbap recipe.
I also really love Korean food because the flavours are just so perfect for me. I like spicy, sour and savoury food and Korean food is usually the perfect mix of this. It’s honestly so delicious I literally can’t stop eating it.
I also want to specify that I don’t make it the traditional way which is a lot more time consuming. I usually make bibimbap when I’m in a hurry so I make it in a quick, kind of lazy way. It still tastes really good though I promise!
Ingredients
- 1 Carrot
- 1 Zucchini
- 1 bunch of spinach
- 1 white onion
- 3 spring onions
- 1/2 tsp of sesame oil
- 1 handful of soybean sprouts
- 2 tbs gochujang
- Soy Sauce
- Kimchi
- Minced garlic
- Minced ginger
- Cooked rice
- Salt
- Cooking oil
Recipe
- Chop all the vegetables except the spring onions jullienne style.
- Put about two teaspoons of cooking oil on a pan and add the chopped vegetables, soybean sprouts, garlic and ginger to the pan and let them cook until they are all well cooked. Add salt to taste. Tip: Add the spinach later on as it cooks faster.
- While the vegetables are cooking, mix in a small bowl 2 tbsp of gochujang, 2 tsp of soy sauce and the spring onions chopped into small pieces. Mix everything well until it has turned into a liquidy paste. Tip: Gochujang is a bit spicy so if you don’t like spicy food add less and if you do like more spicy food feel free to add more. Soy sauce is also a bit salty so feel free to add it according to your taste.
- When the vegetables are almost done cooking add about 2 medium sized bowls of cooked rice and the mixed paste. Mix everything well until both the vegetable and rice and covered with the paste.
- Let it cook on medium heat for a few more minutes- about 2-5 minutes- so that the flavours all blend well together.
- Your bibimbap is now ready to eat! You can garnish it with some chopped up kimchi, sprinkled seaweed, seasame oil or seasame seeds- or all three!
I usually don’t use any meat replacements but if you like you can always use ground soy/vegetables, some chickpeas or lentils, potatoes or vegan beef. The vegetables are also all optional- you can pretty much use anything you have in the fridge that you think will taste good.
Thoughts
Do you guys like Korean food? Have you ever had or made bibimbap before? As always let me know in the comments below because I love hearing your thoughts or simply stop by and say hi!
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