Vegan Bibimbap with Bulgogi Mince ★★★★★2 reviews

Name: Vegan Bibimbap with Bulgogi Mince
Prep time: 15 min
Cook time: 10 min
Yield: 2
Ingredients: 50g plant-based mince (can also used rehydrated TVP); 4 Shiitake mushrooms, sliced; 350ml mushroom/vegetable stock; 3 Tbsp soy sauce; 1 1/2 Tbsp brown sugar; 1 tsp minced garlic; 1 Tbsp rice wine vinegar; 2 tsp sesame oil; 1/2 tsp black pepper; 2 Tbsp Gochujang paste; 2 Tbsp soy sauce; 2 Tbsp ketchup; 1 tsp sesame oil; Carrot, Cucumber, Kimchi, 2 cups cooked rice, sesame seeds

Bring the vibrant, bold flavours of Korean cuisine to your table with this stunning Vegan Bibimbap. Featuring a savoury, garlic-marinated 'bulgogi' mince alongside a colourful medley of fresh, seasoned vegetables over rice, it's a wholesome and satisfying bowl that hits every flavour note.

Serves 2 | Prep time: 15 mins | Cooking time: 10 mins

INGREDIENTS

Bulgogi Mince

50g plant-based mince (can also used rehydrated TVP)
4 Shiitake mushrooms, sliced

Marinade

350ml mushroom/vegetable stock
3 Tbsp soy sauce
1 1/2 Tbsp brown sugar
1 tsp minced garlic
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/2 tsp black pepper

Red pepper sauce

2 Tbsp Gochujang paste
2 Tbsp soy sauce
2 Tbsp ketchup
1 tsp sesame oil

To Serve

Carrot, Cucumber, Kimchi, 2 cups cooked rice, sesame seeds

METHOD

In a small bowl, mix together all the ingredients for the bulgogi marinade.
In a pan on medium heat, add the mince, mushroom and marinade. Bring to a boil and then reduce down to a simmer for 6-8 minutes until the liquid has been absorbed by the mince and mushrooms.
In the meantime, mix together the ingredients for the Red Pepper sauce until smooth.
Assembly: start with a base of rice, then top with the vegetables, kimchi, mince and finally a drizzle of the sauce. Enjoy warm!

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

LunchDinnerAsian

Print Recipe

All Recipes