Easy Bibimbap with Bulgogi
This Korean rice and vegetable dish is packed with crunchy vegetables, spicy bulgogi oyster mushrooms cooked in sweet, spicy gochujang kimchi sauce. It’s insanely easy to make!
Servings: 2
Ingredients
Mushroom Bulgogi
- 150 g pearl oyster mushrooms sub with any other mushrooms
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp gochujang
- 1.5 tbsp light soy sauce
- 1 tbsp coconut sugar sub with agave or maple syrup
- 2 tsp gochugaru
- 1 tbsp toasted sesame oil
- 1/2 cup vegan kimchi
Sesame Spinach
- 150 g spinach
- 1 tsp toasted sesame oil
- 1 tsp light soy sauce
- 1/2 tsp toasted sesame seeds
Bibimbap
- julienned carrots
- julienned cucumber
- chopped spring onions
- toasted sesame seeds
- 2 servings white or mixed grain rice cooked
Instructions
- Shred oyster mushrooms or slice them very thinly.
- To a bowl, add all the ingredients for your marinade: coconut sugar, soy sauce, garlic, ginger, gochujang, kimchi, sesame oil, gochugaru and white part of scallions (you can trim them).
- Transfer to a claypot or a pot and cook for 5-8 minutes until the mushrooms are fully cooked and the dish is sizzling. Take it out.
- 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: mushroom bulgogi, sliced cucumbers, carrots, and spinach.
- Give the ingredients a good mix and top with more sesame seeds. Enjoy!