ramyaramesh3007Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.
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.
But have you ever had in the form of a sandwich? It’s packed with the exact same ingredients and flavours making it the perfect way to use up any leftovers from an actual bibimbap or literally any other basic vegetable – spinach, carrots, mushrooms. For the protein, we use gochujang glazed tempeh but you can also use extra firm tofu.
For the bread, feel free to use anything but using sourdough makes a mean sandwich – the tanginess with the mega crisp and chewiness works so well with the more soft fillings.
Ingredients You Need
- bread – sourdough
- pearl oyster mushrooms – you can be versatile with this but I always get fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
- protein – tempeh or tofu
- 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
- gochujang mayo – simply combine gochujang with vegan mayo
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. You can also use gluten free soy sauce and bread.
Korean Bibimbap Sandwich
Ingredients
Sandwich
- 4-6 slices sourdough
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 agave
- 1 tsp toasted sesame seeds
- salt if needed
Gochujang Tempeh
- 150 g tempeh
- 1 tsp gochujang
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp water to mix
- olive oil for airfrying
Sesame Spinach
- 1 pack baby spinach 1 bag
- 1/2 tbsp sesame oil
- 1 tsp light soy sauce
- 1 tsp toasted sesame seeds
Other Toppings
- sauteed carrots
- vegan kimchi
Gochujang Mayo
- 4 tbsp vegan mayo
- 1/2 tbsp gochujang
Instructions
- Air fry tempeh for 7 minutes with a drizzle of olive oil at 180C.
- Shred oyster mushrooms or slice them very thinly. Add all sauces, sesame seeds and mix them well.
- Add some oil to grease your pan and add oyster mushrooms. Saute until all water has evaporated and shrooms are golden brown.
- Take our mushrooms and saute julienned carrots.
- Meanwhile, prepare your sauce with gochujang, sesame oil, soy sauces, 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.
- Mix together gochujang and mayo to make spicy mayo.
- Toast sourdough with a drizzle of olive oil until crispy.
- Spread some of that spicy mayo on the sourdough. Then layer with braised mushrooms, gochujang tempeh, carrots, spinach – cover with the other slice of sourdough and slice into half. Enjoy!