Vegan Bibimbap 101

Bibimbap, the easiest Korean dish to veganize! There is no set recipe for Bibimbap. As long as you have the first three ingredients and any kind of veggies in your fridge, you're good to go. 

Ingredients (1 serving)

1 cup         Cooked Brown Rice

1 tsp         Sesame oil

1-2 tsp Chili pepper paste called Gochujang (고추장)

Common topping ideas:

Pre-cooked

Carrots, Spinach, Shiitake Mushroom, Zucchini, Eggplant, Kimchi, Bean sprouts

Raw

Romaine lettuce, Sprouts, Nori, Sesame seeds, Cucumber

For any long vegetable like carrots, zucchinis, eggplants and cucumbers, peel and jullienne. To cook your veggies, sauté them in sesame oil. You don't want to use too much sesame oil because it will start to taste bitter if you do. As for nori sheets and sesame seeds, toasting gives more flavour. 

Last but not least, be creative with the toppings you add. Pick as many ingredients as you like.

Assembly

Put cooked rice in a large bowl. Top the rice with vegetables of your choice. Sprinkle with sesame seeds and nori sheets and drizzle with sesame oil. Serve Gochujang on the side.

Now the messy fun part! Mix all ingredients together with some Gochuchang. I personally find the paste too salty and spicy, so I would start with a teaspoon -or even less- and test the spiciness. 

See how moist it is? The dish is not supposed to be dry like fried rice. Make sure you use enough Gochujang and sesame oil to make it moist.

Enjoy!