Vibrant and vibrant Korean bibimbap will get a plant-based makeover on this tasty vegan model: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled greens and a traditional bibimbap sauce.
Vibrant and vibrant Korean bibimbap will get a plant-based makeover on this tasty vegan model: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled greens and a traditional bibimbap sauce.
This a a really simple recipe. You’ll need to press the tofu first for 20 minutes. Whereas the tofu is draining, you can also make the pickled greens and put together the remainder of the elements. To hurry issues up, I like to recommend that you just use 2 frying pans to prepare dinner the greens and tofu.
The unique inspiration for this recipe got here from My Korean Kitchen which has a incredible number of Korean recipes.
What’s bibimbap?
Bibimbap is a Korean dish historically made with rice, meat, eggs, and numerous seasoned greens. The elements are organized on high of the rice and served with bibimbap sauce, a condiment made with gochujang, a Korean crimson chilli paste that has been fermented with rice, soybean, barley and salt. Its very distinctive candy and spicy savoury style, provides numerous umami and depth to dishes.
There’s a lot to like about bibimbap. Not solely is it scrumptious, however it’s also extremely customisable so you need to use any of your favorite greens or just what you’ve gotten within the fridge.
It is a nice recipe to make use of leftover rice and get your 5-a-day in a single bowl.
The way to make this vegan bibimbap?
To make this vegan bibimbap, I’m utilizing tofu, brown rice, shiitake mushrooms, carrots, spinach, beansprouts, and edamame as the bottom of the dish.
I’m additionally pickling some radishes and cucumber whereas the remainder of the elements are cooking. I’m utilizing them as toppings alongside scallions and sesame seeds.
For the bibimbap sauce, you will want gochujang paste, mild soy sauce, toasted sesame oil, maple syrup, rice vinegar, and a few garlic. There are lots of totally different variations of bibimbap sauce so be happy to mess around with the elements to fit your personal style preferences.
Step 1: Press the tofu
Press the tofu for no less than 20 minutes to extract as a lot water as attainable. You need to use a tofu press or wrap the tofu slab in a clear towel and press it between 2 plates by securely inserting one thing heavy on high.
When completed, drain the water and lower the tofu into 2cm / 3/4 inch cube.
Step 2: Put together the pickled greens
Place the sliced cucumber and radishes in 2 separate small heat-resistant containers. In a small saucepan, warmth collectively over medium-high the rice vinegar, water, sugar, and salt.
As soon as the sugar has dissolved and the liquid begins boiling, take away from the warmth and divide the liquid between the cucumber and radishes to cowl the greens. Put aside for no less than half-hour.
Step 3: Make the bibimbap sauce
In a small bowl stir collectively the gochujang paste, soy sauce, toasted sesame oil, maple syrup, rice vinegar, and garlic. Put aside.
Step 4: Marinate the tofu
Toss the diced tofu in cornflour till lined throughout. Coat in 3 tablespoons of bibimbap sauce and put aside lined for 10 minutes.
Step 5: Put together the remainder of the greens
Put together the remainder of the greens, inserting every one in a separate bowl.
Thinly slice the shiitake mushrooms. Wash and dry the spinach.
Peel the carrots and lower into skinny strips utilizing a pointy knife or julienne peeler. Wash and dry the beansprouts. Place the edamame in a bowl and canopy with boiling water.
Step 6: Cook dinner the tofu
Begin cooking the greens and tofu: Warmth some vegetable oil in 2 giant frying pans.
Fry the tofu over medium-high warmth in one of many frying pans till golden throughout, about 5 to 7 minutes. Put aside in a bowl and hold heat.
Step 7: Sauté the shiitake mushrooms
Sauté the shiitake mushrooms over medium-high warmth within the different frying pan, till delicate and brown, about 3 to 4 minutes. Season with salt. Put aside in a bowl and hold heat.
Utilizing the identical frying pan, and including vegetable oil as wanted, prepare dinner the remainder of the greens.
Step 8: Sauté the spinach
Sauté the spinach till it wilts, about 2 minutes. Season with salt. Put aside in a bowl and hold heat.
Step 9: Sauté the carrots
Sauté the carrots till they begin to soften, about 2 minutes. Season with salt. Put aside in a bowl and hold heat.
Step 10: Sauté the beansprouts
Sauté the beansprouts till they begin to soften, about 2 minutes. Season with salt. Put aside in a bowl and hold heat.
Step 11: Drain the edamame and pickled greens
Drain the edamame and pickled greens.
Step 12: Construct the bibimbap bowls
Share the rice evenly between 4 bowls. Prime every bowl with shiitake mushrooms, spinach, carrots, beansprouts, edamame, and pickled greens.
Step 13: Add toppings
Prime with scallions, sesame seeds, and a drizzle of bibimbap sauce.
Step 14: Serve
Serve immediately with the remaining bibimbap sauce on the facet. One of the simplest ways to get pleasure from bibimbap? Combine all of it up so that every one the flavours mix in collectively!
Watch the way to make this vegan bibimbap
I hope you get pleasure from this vegan bibimbap recipe as a lot as we do. Should you do make this recipe, don’t neglect to tag me on Instagram!
Vegan Bibimbap
Vibrant and vibrant Korean bibimbap will get a plant-based makeover on this tasty vegan model: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled greens and a traditional bibimbap sauce.
Disclaimer: the gear record above contains affiliate hyperlinks to merchandise I exploit and like.
Elements
- 400 g extra-firm tofu
- 2 tablespoons cornflour (see be aware 1)
FOR THE PICKLED VEGETABLES:
- 60 ml rice vinegar
- 60 ml water
- 2 Tbsp sugar
- 1 tsp salt
- 8 slices of cucumber, halved
- 3 radishes, sliced
FOR THE COOKED VEGETABLES:
- 250 g shiitake mushrooms
- 125 g child spinach
- 2 medium carrots (round 150g / 5.3 oz)
- 150 g beansprouts
- 90 g shelled edamame, frozen
- vegetable oil
- salt
FOR THE BIBIMBAP SAUCE:
- 4 tablespoons gochujang paste
- 2 tablespoons mild soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 grated garlic clove
TO SERVE:
- 450 g cooked brown rice (see be aware 2)
- 3 scallions
- sesame seeds
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Directions
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Press the tofu for no less than 20 minutes to extract as a lot water as attainable. You need to use a tofu press or wrap the tofu slab in a clear towel and press it between 2 plates by securely inserting one thing heavy on high. When completed, drain the water and lower the tofu into 2cm / 3/4 inch cube.
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Within the meantime, put together the pickled greens: Place the sliced cucumber and radishes in 2 separate small heat-resistant containers. In a small saucepan, warmth collectively over medium-high the rice vinegar, water, sugar, and salt. As soon as the sugar has dissolved and the liquid begins boiling, take away from the warmth and divide the liquid between the cucumber and radishes in order that to cowl the greens. Put aside for no less than half-hour.
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Make the bibimbap sauce: In a small bowl stir collectively the gochujang paste, soy sauce, toasted sesame oil, maple syrup, rice vinegar, and garlic. Put aside.
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Toss the diced tofu in cornflour till lined throughout. Coat in 3 tablespoons of bibimbap sauce and put aside lined for 10 minutes.
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Put together the remainder of the greens, inserting every one in a separate bowl. Thinly slice the shiitake mushrooms. Wash and dry the spinach. Peel the carrots and lower into skinny strips utilizing a pointy knife or julienne peeler. Wash and dry the beansprouts. Place the edamame in a bowl and canopy with boiling water.
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Begin cooking the greens and tofu: Warmth some vegetable oil in 2 giant frying pans. Fry the tofu over medium-high warmth in one of many frying pans till golden throughout, about 5 to 7 minutes. Put aside in a bowl and hold heat.
-
Sauté the shiitake mushrooms over medium-high warmth within the different frying pan, till delicate and brown, about 3 to 4 minutes. Season with salt. Put aside in a bowl and hold heat. Utilizing the identical frying pan, and including vegetable oil as wanted, prepare dinner the remainder of the greens.
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Sauté the spinach till it wilts, about 2 minutes. Season with salt. Put aside in a bowl and hold heat.
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Sauté the carrots till they begin to soften, about 2 minutes. Season with salt. Put aside in a bowl and hold heat.
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Sauté the beansprouts till they begin to soften, about 2 minutes. Season with salt. Put aside in a bowl and hold heat.
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Drain the edamame and pickled greens.
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To construct the bibimbap bowls, share the rice evenly between 4 bowls. Prime every bowl with shiitake mushrooms, spinach, carrots, beansprouts, edamame, and pickled greens.
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Prime with scallions, sesame seeds, and a drizzle of bibimbap sauce.
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Serve immediately with the remaining bibimbap sauce on the facet. One of the simplest ways to get pleasure from bibimbap? Combine all of it up so that every one the flavours mix in collectively!
Notes
Notice 2: historically, short-grain or medium-grain white rice is used for bibimbap. I favor to make use of brown rice.
Diet
Serving: 1bowlEnergy: 377kcalCarbohydrates: 62gProtein: 18gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 3gMonounsaturated Fats: 2gSodium: 1226mgPotassium: 1008mgFiber: 7gSugar: 17gVitamin A: 8166IUVitamin C: 21mgCalcium: 131mgIron: 5mg
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Regularly Requested Questions on this vegan bibimbap
You need to be capable of discover gochujang paste simply within the ethnic aisle of supermarkets or in Asian grocery shops. Failing that it’s extensively obtainable on-line. I just like the model O’Meals. The bathtub is kind of giant and as soon as opened will hold within the fridge for a number of months.
You need to use any of your favorite greens and what’s in season. A few of my favourites embrace courgettes, peppers, kale, asparagus, sugar snap peas, child corn, white or brown mushrooms, cabbage, pak choi or some other leafy Asian greens.
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