Bibimbap is a popular Korean mixed rice dish, 'bibim' translates to 'mixed' and 'bap' means 'cooked rice'! Bibimbap is served as a delicious bowl of warm rice, mixed vegetables, meat (or vegan meat in my case), and topped with a gochujang sauce. I have eaten it SO many times on my trips out and about and have spent a long time learning how to make my own at home, here is my recipe for a vegan bibimbap.
I wanted to keep my dish as close to the traditional Korean dish as possible and spent a lot of time extensively researching what makes the perfect bowl - you can find all the links to sources I used for inspiration in my notes under the recipe! To make this dish extra special I wanted to include my vegan fried egg, as an egg is commonly used to top the dish, however to make this a quicker meal you can omit this as it will take a bit longer to prepare.
Traditionally Bibimbap contains beef so I used Jack & Bry mince to make this dish vegan friendly. This mince was kindly gifted to me by the company as a sample with no obligation to post, but I am obsessed with just how good it is! The mince is packed full with flavour and has a super 'meaty' texture which I was really surprised about since it is made from jackfruit!
Vegan Bibimbap
Prep time: 60 minutes
Cooking time: 15 minutes
Total time: 75 minutes
Servings: 1 bowl
Ingredients
80g vegan 'meat'
1 tsp sesame oil
1 tbsp soy sauce
1 tsp agave syrup
50g carrot
50g mushrooms
80g bean sprouts
50g spinach
2 tbsp kimchi
150g cooked rice
Toppings - Sesame seeds, spring onions
For the gochujang sauce:
2 tbsp gochujang paste (adjust to spice tolerance)
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp rice vinegar
Instructions
Add your choice of vegan 'meat to a bowl along with the soy sauce, sesame oil and agave syrup, set aside to marinate for 30-60 minutes.
For the sauce, mix all the ingredients in a small bowl or jug until well combined. Thin with water as needed.
Slice your carrots into thin matchsticks and slice your mushrooms. Heat a frying pan over a medium heat, add a little oil (or water), and saute your carrots and mushrooms until softened.
Meanwhile, bring a saucepan of water to a gentle boil. Blanche your been sprouts and spinach in the water for 1 minute, then drain the water.
If you are adding a vegan fried egg I recommend making it at this step, you can find the recipe here.
To serve assemble all your vegetables, vegan meat, and kimchi in a large bowl with cooked rice, add your vegan fried egg, drizzle with the gochujang sauce, and top with sesame seeds and chopped spring onions.
Notes
Links to posts and videos I used for inspiration - My Korean Kitchen, Korean Bapsang, Maangchi
For the gochujang sauce I used Ajumma Republic Gochujang paste which I found in my local Asda supermarket, it is also available from online retailers.
To make the recipe a bit easier, I tend to use pre-cooked rice bags. In the photo I used Tilda Wholegrain, but feel free to use any rice desired.
You can find the recipe for my vegan fried egg here.
Thanks for reading, I hope you enjoy these making my veganised version of korean bibimbap. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox
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