ramyaramesh3007This 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!
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!
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.
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!