Vegan Bibimbap

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Vegan Bibimbap
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Vegan Bibimbap

Recipe by Mudita BhageriaCourse: Salad, Side, Tofu, veganCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes

I absolutely love bibimbap, a Korean rice dish — it’s delicious and moreover very healthy and colorful.

Ingredients

  • 1 cup white rice – cook with 2 cups water, salt to taste, and ½ tsp butter

  • 4 tsp brown sugar

  • 1 tbsp rice wine

  • 2 tsp soy sauce

  • ½ cup carrot strips

  • 1 cup broccoli

  • Salt and pepper to taste

  • 2 tbsp sesame oil

  • 2 cups baby spinach (optional)

  • 2 cups mushrooms – cut into pieces

  • 1cup tofu – cut into cubes

  • 1 cup fresh bean sprouts

  • ½ cup cucumber

  • 1 ½  tsp rice vinegar

  • For garnish: black and white sesame seeds

Directions

  • Start the fry pan with 1 tbsp oil on medium heat. Wait until hot, then add tofu. Fry each side for about 3 seconds or until golden brown. Keep heat on medium.
  • Then remove the tofu and put the carrots and 1 tbsp oil in the pan if needed. Stir for about 5 minutes or until the carrots are tender and add ¼ tsp each of salt pepper or to taste. 
  • Take the carrots out into a bowl (keep each vegetable separate) and repeat with the broccoli and mushrooms. Add oil as needed. 
  • Now, press the rice into the pan and let it cook for about 3 to 5 minutes on medium heat to make it crispy. The rice at the bottom should be golden brown and crispy.
  • To plate, take 4 bowls and put the rice at the bottom followed by all the vegetables (both raw and cooked) around it. 
  • Sprinkle with sesame seeds on top.
  • To make the dressing, mix together rice vinegar, sugar, soy sauce, and rice wine.
  • Drizzle the dressing on top or on the side and if required, add salt, pepper, and chilli sauce to taste.
  • Enjoy! 

Notes