Vegan Bibimbap



This is one of my favorite dish, vegan bibimbap. Sometimes I make the vegetarian one by adding sunny side up egg or raw egg (if I use hot stone bowl). The key ingredients in bibimbap is gochujang (fermented korean red pepper paste). I personally love gochujang, it works really well for dipping sauce, salad, and it is the main ingredient for ddeokbokki sauce.



Ingredients:
  • cooked short grain white rice
  • shiitake mushroom
  • cucumber, julienned
  • carrot, julienned
  • zucchini, julienned
  • bean sprout and/or spinach, blanced
  • lettuce
  • garlic, minced
  • green onion, thinly sliced
  • soy sauce
  • gochujang
  • sesame oil
  • sesame seeds
Directions:
  • Saute minced garlic with sesame oil, add green onion, shiitake mushroom, and soy sauce to taste. Cook until done, set aside
  • Mix the blanch spinach / bean sprout with green onion, minced garlic, soy sauce. 
  • Lightly saute zucchini with sesame oil, add a splash of soy sauce
  • Lightly saute carrot with sesame oil, add a splash of soy sauce
  • Put the rice on the bottom of a bowl, then arrange the prepared veggies, cucumber, mushroom, topped with gochujang sauce and sesame seeds. Add more sesame oil if needed

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