Vegan Bibimbap with Bulgogi Mince
Ingredients
Bulgogi mince
- 50g plant-based mince
- 4 Shiitake mushrooms
Marinade
- 350ml mushroom/vegetable stock
- 3 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
Red pepper sauce
- 2 tablespoons Gochujang paste
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon sesame oil
To serve
- Carrot
- Cucumber
- Kimchi
- 2 cups cooked rice
- sesame seeds
Preparation
Mix together all the ingredients for the bulgogi marinade in a small bowl.
Add the mince, mushroom, and marinade to a pan on medium heat.
Bring to a boil and then reduce to a simmer for 6-8 minutes until the liquid has been absorbed by the mince and mushrooms.
Mix together the ingredients for the Red Pepper sauce until smooth.
Assembly
Start with a base of rice, then top with the vegetables, kimchi, mince, and finally drizzle with the sauce. Enjoy warm.
Notes
Bibimbap translates to mixed rice and is a traditional Korean dish made with vegetables, rice, and a protein component.
