Vegan Korean Bibimbap Bowl
Ingredients
- 1 part rice
- 2 parts water
- a pinch of salt
Veggies
- 3 large carrots
- 400g mushrooms
- 200g chard or spinach
- 1 tablespoon oil
Cucumber mix
- 1/2 cucumber
- 1 tablespoon soy sauce
- 1 tablespoon agave
- 2 teaspoons vinegar
- 1 teaspoon chili flakes
Tofu protein
- 200g firm tofu
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 cloves garlic
Bibimbap sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 tablespoon sugar
- 1 teaspoon vinegar
- 1/2 teaspoon garlic powder
- 1 tablespoon sesame seeds
Preparation
Cook the rice with water and salt on low heat until fluffy.
Finely chop the carrots, mushrooms, and chard or spinach, then fry in oil and season to taste.
Mix the cucumber with soy sauce, agave, vinegar, and chili flakes.
Combine the tofu with sesame oil, soy sauce, and minced garlic, marinate for 30 minutes, then fry for 4 to 5 minutes.
Mix the sauce ingredients together.
Assemble all components in a bowl and mix well.
