Vegan Korean Bibimbap Recipe
Introduction
Indulge in a delightful fusion of flavors with our Vegan Korean Bibimbap tonight! This plant-based twist on a classic Korean favorite will surely tantalize your taste buds.
Ingredients
- Cooked rice
- Tofu, cubed
- Carrots, julienned
- Spinach
- Bean sprouts
- Mushrooms, sliced
- Soy sauce
- Sesame oil
- Garlic, minced
- Gochujang (Korean chili paste)
- Sesame seeds, for garnish
- Nori strips, for garnish
Instructions
- In a pan, sauté tofu until golden. Set aside.
- Sauté carrots, spinach, bean sprouts, and mushrooms separately with soy sauce and sesame oil.
- Mix minced garlic with gochujang for the sauce.
- Assemble rice in a bowl, top with tofu and sautéed vegetables.
- Drizzle with the sauce, garnish with sesame seeds and nori strips.
- Mix everything together before eating.
Enjoy the harmonious blend of fresh vegetables, flavorful sauce, and aromatic rice in this satisfying dish!
Hiroshi
| Nutritionfacts | High in fiber, vitamins, and minerals. Low in saturated fat. Suitable for a vegan diet. |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Contains soy. Gluten-free option available with tamari instead of soy sauce. |