Delicious Vegan Korean Bibimbap: A Colorful and Flavorful Lunch Bowl

Allergens

Soy (from soy sauce and gochujang)

Ingredients

• 2 cups cooked short
• grain white rice
• 1 cup mixed vegetables (carrots, zucchini, bell peppers, spinach)
• 1/2 cup tofu, diced and pan
• fried
• 1/4 cup bean sprouts
• 1/4 cup cucumber, sliced into matchsticks
• 1/4 cup enoki mushrooms, trimmed and separated
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. In a large bowl, combine the cooked rice with gochujang, soy sauce, sesame oil, sugar, salt, and pepper. Mix well until the rice is evenly coated.
2. Arrange the mixed vegetables, tofu, bean sprouts, cucumber, and enoki mushrooms on top of the seasoned rice in a round dish for a visually appealing presentation.
3. Sprinkle sesame seeds over the dish for added texture and flavor.
4. Serve immediately and enjoy your vegan Korean bibimbap!

Chef’s Insight

Adjust the seasoning to your taste by adding more gochujang for spiciness or soy sauce for umami flavor.

Notes

For an extra touch of flair, top the bibimbap with a sprinkle of black sesame seeds instead of regular sesame seeds.