This Korean rice and vegetable dish is packed with crunchy vegetables, braised oyster mushrooms and a sweet, spicy gochujang sauce. It’s insanely easy to make!
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Bibimbap is a super popular korean dish that you may have heard of already and personally it is one of my favourite! It’s made with rice, crunchy vegetables and seasoned with a hot chili pepper paste, like gochujang. You can also add other ingredients like bulgogi tofu or braised oyster mushrooms.
Traditionally, it’s prepared in a stone-pot (“dolsot” in korean) to maximize the flavours of the dish. It enables a nice crispy layer of rice for that extra crunch! You can taste the difference in smokiness and flavours too!
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There are many variations of this dish – my version consists of thinly sliced cucumbers, carrots, oyster mushrooms to replace the meat and kimchi for an extra tang.
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Once you prepare the dishes (full recipe below), don’t forget to mix them together before eating! It brings all the flavours together. I like to top it off with more toasted sesame seeds, sesame oil and seaweed flakes.
Ingredients You Need
- pearl oyster mushrooms – you can be versatile with this but I got fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
- condiments – you would need soy sauces, maple syrup, rice wine vinegar and toasted white sesame seeds throughout this recipe.
- vegetables – spinach, carrots, cucumber, vegan kimchi
- vegan gochujang – korean hot pepper paste
There is no gluten free option for this dish since gochujang contains gluten. However, you can replace gochujang with sambal chili for a spicy kick.
For all my gluten free recipes and recipes with gluten free options, visit this page.
15-min Korean Vegan Bibimbap
Equipment
- 1 Pan
Ingredients
Braised Oyster Mushrooms
- 150 g shredded pearl oyster mushrooms
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp maple syrup
- 2 tsp toasted white sesame seeds
- salt if needed
Sesame Spinach
- 150 g baby spinach
- 1/2 tbsp sesame oil
- 1 tsp light soy sauce
- 1 tsp toasted white sesame seeds
Gochujang Sauce
- 1 tbsp gochujang
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- 1 tsp toasted white sesame seeds
- 1-2 tbsp hot water
Bibimbap
- 2 cups white rice
- 1/2 cup sliced cucumbers
- 1/2 cup sliced carrots
- 1/4 cup vegan kimchi
Instructions
- Shred oyster mushrooms or slice them very thinly.
- Add some oil to grease your pan and add oyster mushrooms. Season with soy sauces and maple syrup. Pan fry until browned.
- Add some sesame seeds and mix them together.
- Meanwhile, prepare your sauce with gochujang, sesame oil, vinegar, maple syrup, sesame seeds and a splash of water.
- Blanch your spinach in boiling water under softened and bright green. Take out and drain excess water.
- Add sesame oil, soy sauce and sesame seeds to spinach. Combine with hands or a spoon.
- Add rice to dolsot (stone pot) and keep under heat until the bottom layer turns crispy.
- Assemble your bibimbap: sliced cucumbers, carrots, kimchi, spinach and oyster mushrooms. Pour gochujang sauce in the middle.
- Give the ingredients a good mix and top with more sesame seeds. Enjoy!