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

INGREDIENTS

Bulgogi Mince:

• 50g plant-based mince ( I used @flexiblefoodsau original )
• 4 Shiitake mushrooms, sliced

Marinade:

• 350ml mushroom/vegetable stock
• 3 tablespoons soy sauce
• 1 1/2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1 tablespoon rice wine vinegar
• 2 teaspoons sesame oil
• 1/2 teaspoon black pepper

Red pepper sauce:

• 2 tablespoons Gochujang paste
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 teaspoon sesame oil

To Serve:

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

METHOD

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