Vegan Bibimbap
Ingredients
Pickled Daikon
- 1/2 lb Daikon
- 2.5 tbsp Cane sugar
- 2.5 tbsp Rice vinegar
- 2.5 tbsp Water
- 1/2 tsp Salt
- 1/2 tbsp Gochugaru
Zucchini
- 1 Zucchini
- 1 clove Garlic Minced
- 1/2 tsp Toasted sesame oil
Carrot
- 1 Carrot
Spinach
- 1 bunch Spinach
- 1 clove Garlic Minced
- 1/2 tsp Toasted sesame oil
- 1 tsp Toasted sesame seeds
Cucumber
- 1/2 English cucumber
- 1/2 tsp Salt
- 1 clove Garlic Minced
- 1 tsp Toasted sesame oil
- 1/2 tsp Toasted sesame seeds
Soy bean sprouts
- 1/2 lb Soy bean sprouts
- 1/2 Scallion Chopped
- 1 clove Garlic Minced
- 1/2 tsp Toasted sesame oil
Bibimbap Sauce
- 2 tbsp Gochugaru
- 1 clove Garlic Minced
- 1/4 Apple or Pear Optional
- 2-3 tsp Toasted sesame oil To taste
- 1 1/2 tsp Soy sauce
- 2 tsp Rice vinegar
- 1 tbsp Water
Non-spicey Sauce
- 1/4 cup Soy sauce
- 2 tsp Toasted sesame oil
- 1-2 tbsp Oligo syrup
- 1 clove Garlic Minced
- 1/2 Scallion Sliced
- 1/2 tbsp Toasted sesame seeds
For serving
- 2 cups Cooked short grain rice
- 2 tsp Toasted sesame seeds
- 2 servings Fresh soft, traditional or medium firm tofu,
- 1/2 cup Vegan kimchi Optional
Instructions
Vegetables
- Daikon: Slice daikon into matchsticks. Add all the ingredients to a bowl and let it rest while cooking remaining vegetables to allow them to pickle.
- Zucchini: Slice zucchini into matchsticks or into semi-circles. Sprinkle some salt over and rest for 10 minutes. Squeeze excess liquid and pat dry. Over medium high heat, sautee the zucchini with garlic for 1-2 minutes (do not overcook or it will be soggy). Remove from heat, add to a bowl and toss in sesame oil. Add salt to taste.
- Carrots: Slice carrots into matchsticks or semi-circles. Over medium high heat, sautee for 1-2 minute or until softened but still have a snappy texture. Remove from heat, add to a bowl and toss with salt and pepper to taste.
- Shiitake mushrooms: If using dried shiitake mushrooms, soak in hot water for 15 minutes or until softened. Over medium high heat, sautee for 1-2 minutes. Season with salt and pepper to taste.
- Cucumbers: Thinly slice cucumber into rounds or semi-circles and place into a bowl. Massage some salt into the cucumbers and rest for 10-15 minutes (until they release water). Drain the water and pat them dry. Toss with garlic, sesame seeds and sesame oil. Add salt to taste.
- Soy bean sprouts: Bring a pot of water to a boil and then cook the bean sprouts for 1-2 minutes, or until lightly softened (but still remains some texture). Drain under cold water and then strain. Toss in garlic, scallion, sesame seeds, sesame oil and season with salt and pepper to taste.
Bibimbap sauce
- Add all the ingredients to a bowl and whisk to combine. Taste and adjust to your liking.
Serving
- In a bowl: Add 1 cup of rice to a bowl. Arrange all the vegetable side dishes on top. Add the tofu, kimchi and bibimbap sauce. Finish with sesame seeds and a drizzle of sesame oil, if desired. Serve and enjoy!
- In a dolsot: Brush some sesame oil inside the dolsot. Add rice to the bowl and then arrange all the vegetables on top along with the tofu and kimchi. Set the gas stove over medium high heat and let it cook until you begin to hear cracking sounds. Remove from heat, add sauce on top and garnish with sesame seeds. Serve and enjoy!
Notes
Recipe adapted from Okonomi Kitchen
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