Exquisite Vegetarian Korean Brunch: Colorful Veggie Bibimbap with Mushroom Bulgogi

Allergens

Soy (in soy sauce and gochujang)

Ingredients

• 2 cups cooked white rice
• 1 cup mushroom bulgogi (see recipe below)
• 1 large carrot, julienned
• 1 cup spinach, blanched
• 1 small cucumber, thinly sliced
• 1 small red bell pepper, julienned
• 1 small yellow bell pepper, julienned
• 4 tablespoons gochujang (Korean chili paste)
• 2 green onions, chopped
• 2 teaspoons sesame oil
• Salt and pepper, to taste Mushroom Bulgogi:
• 2 cups button mushrooms, sliced
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon black pepper
• 1/2 teaspoon cornstarch
• 1 tablespoon water

Instructions

1. In a large mixing bowl, toss together the julienned carrot, blanched spinach, sliced cucumber, and julienned bell peppers with 2 tablespoons of gochujang to coat evenly. Set aside.
2. In another bowl, combine mushroom bulgogi ingredients and mix well. Heat a large pan over medium heat, add the mushroom mixture, and cook for about 5 minutes or until the liquid is reduced and absorbed. Set aside.
3. Gently mix the cooked rice with the remaining 2 tablespoons of gochujang, sesame oil, salt, and pepper to taste.
4. To assemble the bibimbap, place a scoop of rice in the center of a serving bowl. Surround it with the prepared vegetables, followed by the mushroom bulgogi. Garnish with chopped green onions.
5. Serve immediately, and enjoy your colorful vegetarian Korean brunch!

Chef’s Insight

The key to a perfect veggie bibimbap lies in balancing the textures and flavors of its ingredients, ensuring each bite is a delightful combination of crunchy vegetables, tender rice, and savory bulgogi.

Notes

Be sure to use fresh ingredients for the best results. Adjust the gochujang according to your preferred spice level.