Korean Vegan Spicy Cauliflower Bibimbap Bowl: A Mouthwatering Sensation

Allergens

Soy (gochujang, soy sauce) - Wheat (optional: use gluten-free rice)

Ingredients

• 1 large cauliflower, cut into florets
• 2 cups mushrooms, sliced (e.g., shiitake, enoki, or oyster)
• 1 cup pickled radish, julienned
• 1/2 cup carrots, julienned
• 1/4 cup green onions, chopped
• 1/4 cup sesame seeds, toasted
• 3 cups cooked rice (e.g., short
• grain white or brown)
• 1/4 cup gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper, ground
• Salt to taste

Instructions

1. Step 1: In a large bowl, combine cauliflower florets, gochujang, soy sauce, sugar, sesame oil, minced garlic, grated ginger, black pepper, and salt. Toss until the cauliflower is evenly coated. Set aside to marinate for 15 minutes. Step 2: In a large pan or wok, sauté mushrooms over medium heat until they release their moisture and are slightly golden brown. Add pickled radish and carrots, and cook for another 3 4 minutes until tender. Set aside. Step 3: In a separate pan, toast sesame seeds over low heat until golden and fragrant. Set aside. Step 4: Cook rice according to package instructions. Divide cooked rice among four bowls. Step 5: Add marinated cauliflower and sautéed mushroom mixture on top of the rice in each bowl. Sprinkle toasted sesame seeds and chopped green onions over the dish.

Chef’s Insight

To add extra umami, include kimchi or seaweed in the dish.

Notes

Adjust the spice level to your preference by adding more or less gochujang.