Vegan Bibimbap with Bulgogi Mince by @run2food 😋 “bibimbap” translates to “mixed rice” and is a Korean dish traditionally comprised of leftover vegetables, rice, protein component all held together by a Gochujang (korean fermented red chilli paste) sauce! Check out the recipe below:
VEGAN BIBIMBAP with BULGOGI MINCE
Serves: 2
INGREDIENTS:
Bulgogi Mince:
✅ 50g plant-based mince
✅ 4 Shiitake mushrooms, sliced
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
METHOD:
1. In a small bowl, mix together all the ingredients for the bulgogi marinade.
2. In a pan on medium heat, add the mince, mushroom and marinade
3. Bring to a boil and then reduce down to a simmer for 6-8 minutes until the liquid has been absorbed by the mince & mushrooms
4. In the meantime, mix together the ingredients for the Red Pepper sauce until smooth
5. Assembly: start with a base of rice, then top with the vegetables, kimchi, mince and finally a drizzle of the sauce. Enjoy warm!
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