Vegan Bibimbap

Chef: Lord Bradly See

Prep Time: 1 hour

Cook Time: 1 hour

Level of Difficulty: Easy

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Bibimbap is a staple dish that I make for lunch. It gives me an excuse to load as much veggies into my meal as possible while also clearing out my fridge, literally anything goes! Chances are if it’s a vegetable, you can put it on your bibimbap. Bibimbap is also very meal-prep friendly! Bibimbap can be made vegan without the egg and it's just as good! A few novelty items are the Korean hot pepper paste (gochujang) and the toasted sesame oil but it’s a welcome addition to a lot of other dishes that you probably normally make anyways. You wouldn’t have to worry about it sitting there forever since it stores pretty good too. You can add a bit of gochujang anywhere you want a bit of sweetness and heat and you can finish most stir-fries with a final light drizzle of sesame oil.

Ingredients: (for 4 servings)

• 5-6 cups sliced mushrooms

• 400-600 g Spinach

• 3-4 cloves of garlic, finely minced

• 1 carrot, julienned

• 3-4 cups Bean sprouts or soybean sprouts

• 1 English cucumber, julienned

• 1-2 zucchini, julienned

• 5-6 cups of steamed rice

• Sesame seed- 5 tbsp

• Seaweed

• Gochujang

• Toasted Sesame oil

• 5-6 stalks of green onions, thinly sliced

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Steps:

1. Toast the sesame seed on a pan until fragrant

2. Sauté mushrooms, carrots, and zucchini separately. Lightly season each with salt and a very small drizzle of sesame oil.

3. Bring one pot of water to a boil and prepare an ice bath. Blanche spinach (or the leafy greens of your choice) for 30-45 seconds (blanche time may change depending on each green-leafy vegetable) and into the ice bath to stop the cooking. Wring out excess water from the spinach and season with half of the finely minced garlic, some salt, and a drizzle of sesame oil. Repeat for the bean sprouts.

4. Portion out steamed rice onto your bowl and top with mushrooms, carrots, zucchini, spinach, beans sprouts. Garnish with a dollop of gochujang, green onions, and toasted sesame seeds.

5. Mix and enjoy with seaweed. I suggest taking a sheet of seaweed and placing some of the mixed bibimbap and eating it like small handrolls!