Famous Vegan & Gluten Free Korean Bibimbap #vegan #glutenfree

This is a classic Korean dish of rice and seasonal sautéed vegetables, served with a spicy Gochujang chilli sauce.

Korean food is one of the best food on the planet. Bibimbap, in particular, is the rockstar of Korean cuisine. Korean Bibimbap is basically a dish of steamed rice, served with sautéed seasonal vegetables and meat and served with an addictive Gochujang chilli sauce. Of course, we don’t do no meat here, so I’ve come up with a recipe for a delicious Vegan Korean Bibimbap.

You’ll Need:

• 1 1/2 cups cooked Medium-Grain White rice
• 1 1/2 cups sliced Shiitake Mushrooms
• 2 tablespoons Tamari
• 2 teaspoons Brown Sugar
• 1 tablespoon Mirin
• 1/2 cup Julienned Carrot Strips
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 2 cups Baby Spinach
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1 cup fresh Bean Sprouts
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1/2 cup Julienned Cucumber Strips

Gochujang Chilli Sauce:

• 2 tablespoons Gochujang (you can find a Gluten Free variety here )
• 1 teaspoon Sesame Oil
• 2 teaspoons Brown Sugar
• 1 teaspoon Tamari
• 1 1/2 teaspoons Rice Vinegar

To Serve:

• Black and White Sesame Seeds

Instructions:

1. To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
2. To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. Immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.
3. To prepare Gochujang Chilli Sauce, whisk all ingredients in a bowl till smooth.
4. To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared Mushrooms, Carrot, Bean Sprouts, Spinach, Cucumber and Gochujang chilli sauce.
5. Garnish rice with black and white sesame seeds. Stir everything up and enjoy!