15-min Korean Vegan Bibimbap
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!
Servings: 2
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!