Ingredients
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For the Bibimbap Bowl:
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2 cups cooked brown rice (or grain-free rice substitute)
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1 cup fresh spinach
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1 cup bean sprouts
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1 cup julienned carrots
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1 cup julienned cucumber
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1 cup sliced shiitake mushrooms
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1 cup thinly sliced red cabbage
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4 -6 cloves garlic, minced
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2 tablespoons sesame oil
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1 -2 tablespoons soy sauce or tamari (gluten-free)
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1 teaspoon gochujang paste (Korean red chili paste)
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1 Salt and pepper to taste
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For the Tofu:
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1 block (14 oz) firm tofu, pressed and cubed
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1 tablespoon sesame oil
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1 tablespoon soy sauce or tamari (gluten-free)
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1 teaspoon gochugaru (Korean red chili flakes, optional)
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1 Salt and pepper to taste
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For Garnish:
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2 green onions, chopped
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1 -2 tablespoons toasted sesame seeds
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1 Kimchi (optional, for extra flavor and spice)
Directions
Customize your bibimbap bowl with additional vegetables or your favorite Korean side dishes. Adjust the gochujang paste to your preferred level of spiciness.
Steps
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1
Done
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In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. |
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2
Done
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Add the spinach to the skillet and sauté until wilted. Season with a pinch of salt and set aside. |
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3
Done
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In the same skillet, add another tablespoon of sesame oil and sauté the shiitake mushrooms until they become tender and slightly caramelized. Season with soy sauce and set aside. |
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4
Done
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In a separate skillet, heat 1 tablespoon of sesame oil over medium heat. Add the cubed tofu and pan-fry until it becomes golden and crispy on all sides. Season with soy sauce and gochugaru if desired. Remove from heat and set aside. |
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5
Done
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In a large bowl, combine the julienned carrots and cucumber. Season with a pinch of salt and set aside. |
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6
Done
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Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and season with soy sauce and minced garlic. |
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7
Done
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To assemble the bibimbap bowl, start with a base of cooked brown rice (or your preferred grain-free substitute). Arrange portions of the sautéed spinach, shiitake mushrooms, blanched bean sprouts, julienned carrots, cucumber, and red cabbage around the rice. |
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8
Done
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Place the crispy tofu cubes on top of the rice. |
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9
Done
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Mix together the gochujang paste with a little water to create a sauce, and drizzle it over the bowl. |
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10
Done
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Garnish with chopped green onions and toasted sesame seeds. |
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11
Done
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Serve your Vegan Korean-Inspired Bibimbap Bowl with kimchi on the side for an extra burst of flavor. |
