Korean Vegan Bibimbap Bowl: A Scrumptious Fusion of Flavors and Textures

Allergens

Soy (in gochujang paste)

Ingredients

• 1 cup cooked short
• grain white rice
• 2 tbsp gochujang paste (Korean chili paste)
• 1/2 cucumber, sliced into julienne strips
• 1 carrot, peeled and grated
• 4 oz firm tofu, diced into cubes
• 4 oz shiitake mushrooms, thinly sliced
• 1 tbsp sesame oil
• 2 cups mixed leafy greens (spinach, kale, or chard)
• 1 green onion, chopped
• To taste: salt and black pepper

Instructions

1. In a large bowl, combine the cooked rice with 1 tablespoon of gochujang paste and mix until evenly distributed. Taste and adjust seasoning as needed. Set aside.
2. Heat 1/2 teaspoon of sesame oil in a pan over medium heat. Add the diced tofu and cook for 3 4 minutes, or until golden brown. Transfer to a plate and set aside.
3. In the same pan, add another 1/2 teaspoon of sesame oil. Sauté the sliced shiitake mushrooms for 5 minutes, or until tender. Season with salt and pepper to taste. Set aside on a separate plate.
4. Blanch the mixed leafy greens in boiling water for 1 2 minutes, then immediately transfer them into ice water to stop the cooking process. Drain well and set aside.
5. Arrange the gochujang rice at the bottom of two bowls. Top with cucumber, carrot, sautéed mushrooms, and blanched leafy greens. Add the golden brown tofu on top of the greens. Garnish with chopped green onions.

Chef’s Insight

Feel free to swap out the vegetables based on your personal preferences or seasonal availability.

Notes

Adjust the level of spiciness to your preference by adding more or less gochujang paste.