Vegan Bibimbap (Korean Rice)
Course: Rice, MainCuisine: koreanDifficulty: Easy4
servings15
minutes25
minutesAt our house we’re always trying all different kinds of rice dishes from different countries. This recipe is a vegan version of the wonderful, colorful Korean dish Bibimbap.
Ingredients
2 cups cooked jasmine rice (any other rice works as well)
1 medium onions – finely chopped
I large carrot – finely chopped
1 cup of broccoli – cut into small pieces
½ cup snow peas
⅓ cup beans – finely chopped
½ cup tofu – cut into small pieces
⅓ cup english cucumber – cut into small pieces
1 cup celery – finely chopped
1 inch of ginger – grated
1 tbsp garlic paste or fresh garlic finely chopped
⅓ cup bamboo shoots
½ cup mushroom – cut into small pieces
⅓ cup soy sauce
2 tbsp chilli sauce (or to taste)
Salt and pepper to taste
2 tbsp peanut oil
1 tbsp vinegar
For garnish, spring onion cut into small pieces
Directions
- Preheat oven to 350 F
- Add oil to a frypan and put on medium heat.
- Add tofu, leave for 40 seconds, then stir and let sit again–this makes the tofu golden brown on all sides. Keep aside.
- Add ginger, garlic and onion to the oil, then stir for a minute. Add carrots and broccoli, stir, and add beans.
- Now, add mushrooms, bamboo shoots, celery, and snow peas.
- Add vinegar, salt and pepper, chili sauce, soy sauce, and tofu.
- Finally add the rice and mix for about 2 or 3 minutes. Turn off the heat.
- Put the rice mixture into a baking dish then cover with aluminium foil. Put in the oven for about 15 minutes.
- Keep covered with foil for about 5 minutes
- Garnish with spring onions and cucumbers.
- Enjoy!
Notes
- Need more recipes check my cookbook on amazon link ps://amzn.to/3PAH9s1