Ingredients
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For the Gochujang Sauce:
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2 tablespoons gochujang (Korean red pepper paste)
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 teaspoon rice vinegar
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1 clove garlic, minced
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1/2 teaspoon grated fresh ginger
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For the Wrap:
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1 Large gluten-free tortillas (or your choice of wraps)
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1 Cooked brown rice or quinoa
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1 Extra-firm tofu, pressed and cut into strips
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1 Sliced cucumber
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1 Julienned carrots
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1 Fresh spinach leaves
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1 Bean sprouts
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1 Sesame seeds (for garnish)
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1 Kimchi (optional, for extra flavor and spice)
Directions
This vegan Korean bibimbap wrap is a fusion of traditional Korean flavors and the convenience of a wrap. Enjoy the spicy kick of gochujang sauce paired with tofu and a variety of fresh, crunchy vegetables. Feel free to customize it with your favorite bibimbap ingredients for a personalized twist.
Steps
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1
Done
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In a small bowl, whisk together all the gochujang sauce ingredients until well combined. Adjust the sweetness or spiciness to your preference. |
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2
Done
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In a skillet over medium-high heat, add a bit of oil or use a non-stick skillet. Cook the tofu strips for about 2-3 minutes on each side until they are lightly browned. Brush the tofu strips with some of the gochujang sauce during the last minute of cooking. Set aside. |
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3
Done
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To assemble the wrap, lay a tortilla flat on a clean surface. |
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4
Done
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Spread a layer of cooked brown rice or quinoa in the center of the tortilla. |
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5
Done
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Place a few slices of cucumber, julienned carrots, fresh spinach leaves, and bean sprouts on top of the rice. |
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6
Done
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Add the cooked tofu strips on top of the vegetables. |
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7
Done
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Drizzle a generous amount of the gochujang sauce over the tofu and vegetables. Add more for extra spiciness. |
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8
Done
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If desired, add a spoonful of kimchi for an extra burst of flavor and heat. |
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9
Done
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Sprinkle sesame seeds on top for added texture. |
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10
Done
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Carefully fold in the sides of the tortilla and then roll it up tightly, similar to a burrito. |
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11
Done
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Slice each wrap in half diagonally and serve. |
