VEGAN KOREAN BIBIMBAP #vegetables #healthy

VEGAN KOREAN BIBIMBAP #vegetables #healthy

The vegetables I use in my Vegan Korean Bibimbap are Bean Sprouts, Julienned Carrots, Sliced Shiitake Mushrooms, Spinach and Julienned Cucumber. The Shiitake Mushrooms are streak singed with some Tamari, Mirin and Brown Sugar. To be completely forthright, I by and large loathe mushrooms, however I could without much of a stretch eat a pot of these mushrooms alone, they are that acceptable. All the rest of the veggies, except for the Cucumber, are rapidly sautéed separately in a skillet with somewhat salt and sesame oil. Basic. Why separately? I don't have the foggiest idea. The Koreans do it that way, so I do it that way. Duh.

Bibimbap is, all in all, an exceptionally solid dish and much lower in calories than numerous Korean dishes. There is a great aggregate of 2 teaspoons of Sesame Oil in this whole formula, making each serving truly low in fat as well. For the individuals who are on a High Carb Low Fat Vegan diet, this current one's for you! You needn't bother with a lot of fat to prepare flavorful food.

Along these lines, exquisite individuals of the web whom I will never at any point meet in this lifetime, look down for the full formula for my Vegan Korean Bibimbap. It's Low in Fat, clearly Gluten Free (I use tamari, not soy!) and hella tasty. Who the hellfire needs the sweet stroke of human touch when there is delectable food? Not me, mofos!

Also Try Our Recipe : Sesame-Ginger Soba

VEGAN KOREAN BIBIMBAP #vegetables #healthy #koreanrecipe #vegan #lunch


  • 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


  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!

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