Vegan Bibimbap with a Vegan Fried Egg
Ingredients
- rice (about 1 cup cooked per person)
- tofu, pan fried in sesame oil and homemade gochujang sauce (about 1/2 block per person, the sauce was made my my friend but you can just google a recipe and do it yourself! x)
- grated carrot (1/2 per person)
- cucumber (1/4 per person)
- radish, sliced
- spring onion, chopped
- garlic, sliced (we had this raw but you could deff cook it)
- kimchi (the more the merrier)
- sesame seeds
- vegan egg
- for the white ~
- rice flour
- pinch of black salt
- for the yolk ~
- mix together:
- 2 tbsp corn flour
- 1/2 cup water
- 1 tbsp coconut oil
- 1 tsp nutritional yeast
- 1/2 tsp black salt (or less)
- 1/8 tsp turmeric
Preparation
Whisk together in a saucepan and simmer for 5 or so mins, until thickened and let it cool to thicken
Heat up a saucepan with some olive oil, add a couple tbsp or so of the white so it looks the size of an egg
Cook for a few mins and then add a dollop of the yolk and continue to cook until slightly crispy
