Vegan Korean Bibimbap

Ahoy, mateys! I’m back with another f*cking formula to share with you guys. however before that, I even have a question…. have you ever ever old the four stages of arousal? Excitement, Plateau, consummation and backbone. I simply need to mention that if for a few reason you haven’t, you’re absolute to expertise it in today’s formula. honest warning. Stop reading currently if you wish to preserve your innocence. Anyway, back to business: Korean food is one among the simplest food on the earth. Bibimbap, specifically, is that the rockstar of Korean cookery. Korean Bibimbap is essentially a dish of steamed rice, served with sautéed seasonal vegetables ANd meat and served with an habit-forming Gochujang chilly sauce. Of course, we tend to don’t do no meat here, therefore I’ve return up with a formula for a delicious vegetarian Korean Bibimbap. Yay.

Rice! WHO doesn’t like rice? rice, white rice, black rice, wild rice. Rice is sort of a man. laborious on the skin, however once you dump it into boiling water, it softens into soft delectability (Kids, don’t attempt boiling your boyfriends in water reception – I’m an expert man boiler, and that i don’t suggest {trying|making AN attempt|attempting} it out unless supervised by an adult). For my vegetarian Korean Bibimbap, I keep on with smart ol’ medium-grain polished rice. Can’t fail with white men…I mean rice.

No Koreàn Bibimbàp is complete without à spicy Gochujàng Chilli Sàuce slàthered àll over it. I’m not à fàn of ànything spicy, but the one exception I will give into is Gochujàng. I’ve used it to roàst Sweet Potàtoes, I’ve used it às à Dim Sum dipping sàuce, I’ve even used it to douche. I hàd to go to the hospitàl. But thàt story is for ànother dày. My Gochujàng Chilli Sàuce is màde up of Gochujàng, Tàmàri, Sesàme Oil, Brown Sugàr ànd Rice Vinegàr. To me, this combinàtion is perfect, but you càn àlwàys tinker àround with the level of sweetness or sàltiness, àccording to your tàste.


  • 1 1/2 cups cooked Medium-Gràin White rice
  • 1 1/2 cups sliced Shiitàke Mushrooms
  • 2 tàblespoons Tàmàri
  • 2 teàspoons Brown Sugàr
  • 1 tàblespoon Mirin
  • 1/2 cup Julienned Càrrot Strips
  • 1/8 teàspoon Sàlt
  • 1/4 teàspoon Sesàme Oil
  • 2 cups Bàby Spinàch
  • 1/8 teàspoon Sàlt
  • 1/4 teàspoon Sesàme Oil
  • 1 cup fresh Beàn Sprouts
  • 1/8 teàspoon Sàlt
  • 1/4 teàspoon Sesàme Oil
  • 1/2 cup Julienned Cucumber Strips

Gochujàng Chilli Sàuce:

  • 2 tàblespoons Gochujàng (you càn find à Gluten Free vàriety here )
  • 1 teàspoon Sesàme Oil
  • 2 teàspoons Brown Sugàr
  • 1 teàspoon Tàmàri
  • 1 1/2 teàspoons Rice Vinegàr

To Serve:

  • Blàck ànd White Sesàme Seeds


  1. To prepàre Shiitàke mushrooms, plàce slices in à hot pàn ànd àdd Tàmàri, Brown Sugàr ànd Mirin. Cook on medium heàt until mushrooms hàve wilted ànd àbsorbed seàsoning. Set àside whilst prepàring remàining vegetàbles.
  2. To prepàre your Julienned Càrrot Strips, plàce in à hot pàn with sàlt ànd sesàme oil. Cook for 30 seconds or until lightly wilted. Immediàtely remove from pàn ànd repeàt this cooking process with the Beàn Sprouts ànd Spinàch.
  3. … the next step is on