Korean Bibimbap Sandwich
Every bite of this Korean-inspired sandwich tastes like bibimbap - packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.
Servings: 2
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!