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VEGAN BIBIMBAP Korean Rice Bowl with Spicy Sauce Recipe

Bibimbap is considered one of favorite pass to foods each time we move to any Korean eating place as a result of it’s so simple to request to be made vegan. We made up our minds to do our personal take in this very talked-about dish and create a recipe that may be utterly vegan and quite simple to make. Along with sauteing sliced and julienned greens, we make a mushroom stem floor spherical that imitates the feel of what’s traditinally floor red meat on this dish. The sauce has a pleasant highly spiced kick to it so use it sparingly in the beginning and modify for your personal style.


Bibimbap Sauce: 2 tbsp Gochujang*, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tsp apple cider vinegar or rice vinegar, 1 clove minced garlic, 1 tbsp sesame seeds, 1 tbsp water

* Gochujang is a Korean pink pepper paste. There’s on a regular basis a spice score someplace at the packaging. A few manufacturers can be spicier than others so test the label for a scorching chili pepper icon or spice degree meter. It will have to be simple to seek out even though you do not learn Korean.

Spinach: three-four cups spinach, 1/2 clove minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds, salt to style

Soy Bean Sprouts: three-four cups soy bean sprouts, 1/2 clove minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds, salt to style

Carrots: 1 carrot julienned, pinch of salt to style

Mushroom Caps: 2-three portabello mushroom caps sliced, 1 tsp soy sauce

Mushroom Floor Spherical: 1 cup finely chopped portabello mushroom ends and stems, 2 tsp onion, 1 tsp soy sauce

Serve diverse vegetables on most sensible of brief grain rice or noodles and bibimbap sauce (regulate to style). Combine all foods in combination while in a position to consume and revel in!

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