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Vegan Korean Bibimbap - a classic Korean dish of rice and seasonal sauteed vegetables, served with a spicy Gochujang chilli sauce. #vegan #korean #bibimbap #veggies #healthy #lowfat #colorful #801010

Vegan Korean Bibimbap

Crazy Vegan Kitchen
Vegan Korean Bibimbap - a classic Korean dish of rice and seasonal sautéed vegetables, served with a spicy Gochujang chilli sauce.
5 from 7 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main
Cuisine Korean
Servings 2

Ingredients
  

  • 1 1/2 cups cooked Medium-Grain White rice
  • 1 1/2 cups sliced Shiitake Mushrooms
  • 2 tablespoons Tamari
  • 2 teaspoons Brown Sugar
  • 1 tablespoon Mirin
  • 1/2 cup Julienned Carrot Strips
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Sesame Oil
  • 2 cups Baby Spinach
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Sesame Oil
  • 1 cup fresh Bean Sprouts
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Sesame Oil
  • 1/2 cup Julienned Cucumber Strips
  • Gochujang Chilli Sauce:
  • 2 tablespoons Gochujang you can find a Gluten Free variety here
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Tamari
  • 1 1/2 teaspoons Rice Vinegar
  • To Serve:
  • Black and White Sesame Seeds

Instructions
 

  • To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
  • To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. Immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.
  • To prepare Gochujang Chilli Sauce, whisk all ingredients in a bowl till smooth.
  • To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared Mushrooms, Carrot, Bean Sprouts, Spinach, Cucumber and Gochujang chilli sauce.
  • Garnish rice with black and white sesame seeds. Stir everything up and enjoy!
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