Our vegan Bibimbap has a unique blend of rice, original but tasty and easy-to-make toppings with the Korean flavors that you are familiar with. It's warm, savory, garlicky, spicy, and sweet. With all the different components and the flavors, it's just as satisfying as the traditional one!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Korean-Inspired, Vegan
Servings: 3
Author: Plant-Based Matters
Ingredients
Quick Pickle
1cupjulienned English cucumber
1cupjulienned daikon radish
1/2cupjulienned carrot
1tspgochugaru
1/2tspsalt
1/2tspsugar
Rice
1cupuncooked Lotus Foods Organic Tricolor Blend Rice(or use any other rice of your choice)
1 1/2cupwater(adjust accordingly to your choice of rice)
Bean Sprouts Namul (Topping)
8ozbean sproutsrinsed
1tspsoy sauce
1tsptoasted sesame oil
1/2tspgarlic paste
1/4tspsalt
Spinach Namul (Topping)
8ozmature spinach(if not available, use baby spinach), rinsed
In a large prep bowl, combine English cucumber, daikon radish, carrot, gochugaru, salt and sugar. Mix well and set aside.
Start preparing rice. Place rice in a fine mesh colander. Rinse under running water until water becomes clear. Drain well. In a small to medium pot with a heavy lid, combine rice and water. Cover and cook on high heat to bring it to boil, then reduce the heat to low. Let it simmer for 30 minutes. After 30 minutes, turn off the heat and let it stand for 10 minutes (covered.)
In the meantime, prepare all the toppings. Boil water in a medium pot. Cook bean sprouts for 2 minutes. Drain using a fine mesh colander. Let it cool down for 5-10 minutes then squeeze out the excess water. Rinse the pot and use it for making another topping in the next step.
While bean sprouts are cooling down, use the same pot to bring water to boil. Cook spinach for 2-3 minutes (if using baby spinach cooking time should be shorter.) Drain using a fine mesh colander. Let it cool down for 5-10 minutes then squeeze out the excess water. For mature spinach leaves or larger leaves, cut into smaller size.
Make bean sprouts namul. In a small bowl, combine bean sprouts, soy sauce, toasted sesame oil, garlic paste and salt. Mix well and set aside.
Next, make spinach namul. Take the cooked spinach and follow the same process as step 5.
At this point the rice should be close to getting done. While the rice is at the last stage of cooking process, start preparing ground tofu. In a small bowl combine gochujang, soy sauce, sugar, garlic paste, salt, and water. Mix well and set aside. Heat up a non-stick frying pan at medium high heat. Pour toasted sesame oil and add tofu crumbles. Cook for 2 minutes then add the sauce mixture. Stir well and cook for another 2-3 minutes. Set aside.
The rice should be done at this point.
Assemble the dish. In a bowl, serve rice on the bottom, then top with pickles, bean sprouts & spinach namul, and tofu crumbles. Add a drop of gochujang and a sprinkle of toasted sesame seeds on top.
Mix together to eat!!
Notes
No Tricolor Blend Rice available? No, worries! You can substitute with any traditional short grain rice of your choice.