“Sumptuous Vegan Korean Lunch Box: Bibimbap & Kimchi Fried Rice”

Allergens

N/A

Ingredients

• 2 cups cooked white rice
• 1 large cucumber, sliced into matchsticks
• 1 carrot, grated or julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1 cup enoki mushrooms
• 1/2 cup kimchi
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tsp sugar
• Salt and pepper, to taste

Instructions

1. In a large bowl, mix the cooked rice with 1/2 cup kimchi, soy sauce, gochujang, sugar, sesame oil, salt, and pepper until well combined. Set aside. In another bowl, gently toss together cucumber, carrot, red bell pepper, green onions, and enoki mushrooms. Season with a pinch of salt and pepper, to taste. Assemble the bibimbap by dividing the rice mixture into 6 individual bowls. Top each bowl with an equal portion of the vegetable medley.

Chef’s Insight

The combination of flavors and textures creates a sensory experience that transports you straight to Korea.

Notes

This vegan-friendly recipe is perfect for those looking to experiment with Korean cuisine while adhering to a plant-based diet.