Friday, 23 September 2016

vegan korean bibimbap

Ever since I made this a few days ago I've had MMMBop stuck in my head. Halp meeeeeey!

Seriously though - bibimbap is awesome. I tried it for the first time on Monday at a little Korean cafe here in Belfast and decided I needed to recreate it immediately.. so this was dinner on Tuesday ♥

You could totally switch up the veggies depending on what needs used in your fridge but you MUST stirfry them separately. This will test your patience. And your arm

The only part of this recipe that may be tricky to source is the Gochujang - this is like a spicy Korean version of miso - and it's essential in bibimbap! I found it in my local Asian supermarket, so if you have one - try there first.

Ingredients - Bowl
  • 1.5 cups of white rice, cooked - you can experiment with sticky/brown rice too!
  • 1 pack of shiitake mushrooms, sliced
  • 2 tbsp soy sauce/liquid aminos/tamari
  • 1 tbsp agave nectar
  • 1 tbsp mirin
  • ½ bag of beansprouts
  • 1 tsp sesame oil
  • Pinch of salt
  • 1 carrot, julienned - I grated mine but chunkier would work much better
  • 1 tsp sesame oil
  • Pinch of salt
  • 2 big handfuls of baby spinach
  • 1 tsp sesame oil
  • Pinch of salt 
  • ½ a cucumber, julienned - again, I grated mine - chunkier would be better
Ingredients - Gochujang chilli sauce
  • 2 tbsp Gochujang paste
  • 2 tsp sesame oil
  • 2 tsp agave nectar
  • 2 tsp soy sauce/liquid aminos/tamari
  • 2 tsp rice vinegar
Ingredients - For serving (optional)
  • Vegan kimchi - I bought this but I'll be making my own soon, stay tuned!
  • Black sesame seeds

Begin by preparing the shiitake mushrooms - all vegetables must be prepared separately. Heat up a pan and add mushroom slices, soy sauce, agave nectar and mirin. Fry these over medium heat until they have absorbed all liquid - about 4-5 minutes. Set these aside.

While the mushrooms are cooking, whisk together all ingredients for the Gochujang chilli sauce. Mix well and set aside. 

Heat 1 tbsp of sesame oil in your pan and add beansprouts. Sprinkle with a little salt and stirfry until cooked but still crunchy - about 5 minutes. Set these aside.

Heat 1 tbsp of sesame oil in your pan and add carrot. Again, sprinkle with a little salt and stirfry until wilted - about 30 seconds - or a little longer if you julienned! Set these aside. 

Heat 1 tbsp of sesame oil in your pan and add spinach. Again, sprinkle with a little salt and stirfry until wilted - about 1-2 minutes. Set this aside. 

To serve, divide rice evenly between two bowls then arrange all of your prepared veggies around it. Add a few spoonfuls of Gochujang chilli sauce and sprinkle with sesame seeds. Serve with kimchi if you have some. Give your bibimbap a REALLY good stir before digging in. Hope you enjoy! 


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