Do you remember my recent post for vegan katsu curry? If you recall, it was inspired by my frustration at eating a very mediocre version of that dish while out. Well, the story behind this recipe is pretty much the same. One evening, we came across a little, independent place in the centre of town that, alongside an omni menu, promised to serve an impressive selection of vegan versions of many Asian classics.
We were excited and hoping to finally find a place were we can dine out more regularly, but as soon as the dishes arrived and we tasted them, our excitement wore off. I had a vegan bibimbap, which was so uninspiring that I almost wanted to have a cry.
This classic Korean dish of ‘mixed rice’ is typically packed with texture and flavour, but this was anything but. Oh well. I guess you won’t know until you try. I decided to turn a negative into a positive and to make my own.
Korean Vegan Recipes
The most surprising thing is that a bibimbap is not hard to make at all. It typically consists of several raw and cooked elements brought together by the smoky and spicy Gochujang sauce made with Korean chilli peppers. This Korean pre-cursor to a trendy ‘buddha bowl’ should really have it all. It’s filling, delicious and well balanced if done well. Traditional versions feature short grain rice (like sushi rice, for example), but I went for a more nutritious brown rice in this case.
Like other dishes made of disparate ingredients that only get unified once the sauce gets stirred through, this dish is a perfect candidate for ingredient batch prepping in advance. Handy if, like me, you get so wrapped up in work that you often lack time to think about lunch. Actually, I am lying, I work with food, so I always have time to think about lunch, but a bit of forward planning for the days when I’m photographing is a real life saver.
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Vegan Bibimbap With Crispy Tofu
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.Bibimbap will always remind me of Ashley, (who was my roommate from college), hangovers, and California. You see I did my Masters of Fine Art at the California Institute of the Arts (CalArts), in LA, where I lived with Ashley for 3 years. It became a routine that when we had our typical beer pong type hangovers we would go to this tiny little Korean restaurant where Ashley would order a sweet and savoury soup, and I always opted for bibimbap. So it was due time I bring this dish back into my life and make Vegan Korean Bibimbap.
Now, of course, this dish isn't actually traditionally Korean as lentils aren't used in Korean cooking, but I've used all of the same flavours to get that amazing Korean vibe. I use my recipe for Sweet Korean Lentils, and my Vegan Toast Dipping Sauce (which is like an egg yolk). Then just sauté up some spinach, grab a jar of vegan-friendly kimchi and pair it all together on a bed of rice with some fresh carrots and cucumbers. Let's just say I polished off this giant bowl of deliciousness in record time.
I'm so happy to bring back bibimbap comfort into my life again (hopefully enjoyed without the hangover). The sweet and savoury lentils, spicy and tangy kimchi, and the rich egg yolk sauce make this dish total mouth heaven!
Sundubu Jjigae Or Korean Soft Tofu Stew, 순두부 찌개 (vegan Recipe)
To make Vegan Korean Bibimbap: prepare the Sweet Korean Lentils and Vegan Toast Dipping Sauce according to the directions. These two dishes along with the rice can be prepared ahead of time and reheated before serving if desired.
To make the spinach, add the sesame oil to a skillet or frying pan and put over medium heat. When hot add the spinach and soy sauce. Stir and cook for 1 - 2 minutes just to wilt the leaves, don't overcook. Remove from heat.
To assemble the bowls, divide the rice evenly among the bowls. Follow the rice with the Sweet Korean Lentils, cooked spinach, carrots, cucumber, kimchi, and the drizzle the Vegan Toast Dipping Sauce in the middle of the bowl (or anywhere that you want it, omnomnom). Garnish with sesame seeds and hot sauce if desired.
Traditional Korean Recipes Archives
Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce.
Calories: 571 kcal | Carbohydrates: 86 g | Protein: 20 g | Fat: 15 g | Saturated Fat: 1 g | Sodium: 1492 mg | Potassium: 981 mg | Fiber: 17 g | Sugar: 10 g | Vitamin A: 9495 IU | Vitamin C: 20.2 mg | Calcium: 142 mg | Iron: 6 mg
Claim a complimentary eCookbook featuring 30 rave-reviewed vegan recipes ! Simply enter your name and email and we'll send it to you ASAP ! 🎉📩
Amazon.com: Korean Vegan Cookbook: Quick And Easy Plant Based Recipes Cookbook For Beginners, From Kimchi To Vegan Bibimbap
To make Vegan Korean Bibimbap: prepare the Sweet Korean Lentils and Vegan Toast Dipping Sauce according to the directions. These two dishes along with the rice can be prepared ahead of time and reheated before serving if desired.
To make the spinach, add the sesame oil to a skillet or frying pan and put over medium heat. When hot add the spinach and soy sauce. Stir and cook for 1 - 2 minutes just to wilt the leaves, don't overcook. Remove from heat.
To assemble the bowls, divide the rice evenly among the bowls. Follow the rice with the Sweet Korean Lentils, cooked spinach, carrots, cucumber, kimchi, and the drizzle the Vegan Toast Dipping Sauce in the middle of the bowl (or anywhere that you want it, omnomnom). Garnish with sesame seeds and hot sauce if desired.
Traditional Korean Recipes Archives
Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce.
Calories: 571 kcal | Carbohydrates: 86 g | Protein: 20 g | Fat: 15 g | Saturated Fat: 1 g | Sodium: 1492 mg | Potassium: 981 mg | Fiber: 17 g | Sugar: 10 g | Vitamin A: 9495 IU | Vitamin C: 20.2 mg | Calcium: 142 mg | Iron: 6 mg
Claim a complimentary eCookbook featuring 30 rave-reviewed vegan recipes ! Simply enter your name and email and we'll send it to you ASAP ! 🎉📩
0 komentar
Posting Komentar