Vegan Bibimbap

Why I love it

The secret ingredient to delicious Korean food is brown sugar-shhh don’t tell anyone. The sweetness is so addicting, you’ll just want more and more. This dish is very simple and fun to make. You can make the “meat” in seconds and throw in your favorite grains and veggies! This dish makes my heart go bi-bim-bap.

Ingredients

Korean beef:

•1 package plant-based ground beef 

•1/2 cup brown sugar 

•1/4 cup soy sauce 

•1 onion thinly sliced 

•2 cloves minced garlic 

•1 tbsp ginger

•1 tbsp green onions

•1 tbsp sesame seeds 

•Olive oil to taste 

•Salt and pepper to taste 

Other Bowl Ingredients:

•1/2 cup white rice

•1/2 cup sliced mushrooms and 1/2 cup spinach: (1 tsp miso paste & 1 cup of water)

•1/4 cup carrots

•1/2 cup cucumber planks

•2 sliced radishes 

•Salt and pepper to taste 

Replacements

You can sub in seitan instead of ground “beef.”

Recipe

1. Cook the white rice according to package instructions.

2. Add the plant-based crumbles to a large pot and cook with onions, garlic, ginger, and olive oil on low heat for 3 minutes. 

3. Stir in brown sugar, soy sauce, salt, and pepper. Sauté until all of the liquid is absorbed. Top with sesame seeds and green onions. 

4. Meanwhile, cook the mushrooms and spinach in a large pan on the stove. Dissolve 1 tsp miso paste in 1 cup of water and add it to the pan. Cook until the liquid is absorbed and sprinkle with salt and pepper.

5. Peel your carrots to form ribbons, cut your cucumber into planks, thinly slice your radishes and set everything aside.

6. Assemble your bowl with the rice, plant-based crumbles, mushrooms, spinach, carrots, cucumber, and radishes. Enjoy!