Vegan Bibimbap (Korean Rice)

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Vegan Bibimbap (Korean Rice)
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Vegan Bibimbap (Korean Rice)

Recipe by Mudita BhageriaCourse: Rice, MainCuisine: koreanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

At 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