Bibimbap is one of favourite go to meals whenever we go to any Korean restaurant because it is so easy to request to be made vegan. We decided to do our own take on this very popular dish and create a recipe that is completely vegan and very simple to make. In addition to sauteing sliced and julienned vegetables, we make a mushroom stem ground round that imitates the texture of what is traditinally ground beef in this dish. The sauce has a nice spicy kick to it so use it sparingly at first and adjust to your own taste.
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Ingredients
Bibimbap Sauce: 2 tbsp Gochujang*, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tsp apple cider vinegar or rice vinegar, 1 clove minced garlic, 1 tbsp sesame seeds, 1 tbsp water
* Gochujang is a Korean red pepper paste. There is usually a spice rating somewhere on the packaging. Some brands will be spicier than others so check the label for a hot chili pepper icon or spice level meter. It should be easy to find even if you don’t read Korean.
Spinach: 3-4 cups spinach, 1/2 clove minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds, salt to taste
Soy Bean Sprouts: 3-4 cups soy bean sprouts, 1/2 clove minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds, salt to taste
Carrots: 1 carrot julienned, pinch of salt to taste
Mushroom Caps: 2-3 portabello mushroom caps sliced, 1 tsp soy sauce
Mushroom Ground Round: 1 cup finely chopped portabello mushroom ends and stems, 2 tsp onion, 1 tsp soy sauce
Serve assorted veggies on top of short grain rice or noodles and bibimbap sauce (adjust to taste). Mix all ingredients together when ready to eat and enjoy!
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