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Bangin’ Korean Bibimbap [Vegan, Gluten-Free]

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Let's be real, Korean food is one of the best foods on the planet. Bibimbap, in particular, is the rockstar of Korean cuisine. Bibimbap (meaning "mixed rice") is basically a dish of steamed rice, served with sautéed seasonal vegetables and meat and served with an addictive gochujang chili sauce. 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]

Serves

2

Cook Time

23

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.

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AUTHOR & RECIPE DETAILS


photo

International comfort food and desserts, no meat or dairy needed. Hi! I'm Amrita. I'm a 24-year-old food blogger who makes simple and delicious vegan recipes. Most are healthy, some are naughty. I'm straight-talkin' and also a certified cat lady. Come by to my blog, Crazy Vegan Kitchen.


 

 

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74 comments on “Bangin’ Korean Bibimbap [Vegan, Gluten-Free]”

Click to add comment
Monica Vanderlinde
4 Months Ago

Well, there's no need to drive the 40 minutes to the nearest Korean restaurant for bibimbap now. This was excellent!


Reply
Monique Boerboom
1 Years Ago

Krijg er honger van


Reply
Michelle Amatulle
1 Years Ago

Looks like rabbit food


Reply
Alani Faustino
1 Years Ago

Shona Faustino


Reply
Vanessa Arapko
1 Years Ago

Atiria Buchanan


Reply
Atiria Buchanan
22 Oct 2015

Haha this is actually my favourite thing to eat~

Katherine L D Kirk
1 Years Ago

The Bibimbap sauce is not always gluten free. Celiacs will get sick.


Reply
Sacha Zunic
1 Years Ago

I try to have one of these bad boys at least once a week. One of my favourite dishes


Reply
Shalen Cole
1 Years Ago

Kelsey Cole


Reply
Geraldine Wang
1 Years Ago

Marilyn Wang


Reply
Marilyn Wang
22 Oct 2015

Yum!!! :)

Kat Kandel
1 Years Ago

One of my least favorite cuisines.


Reply


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