All recipes / Korean-Inspired Plant-Based Bibimbap
Korean-Inspired Plant-Based Bibimbap
A tasty medley inspired by one of our favorite Korean dishes. This recipe was made by our friend Lindsey Baruch, from @lindseyeatsla.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 2
Ingredients
For The Bowl:
3 carrots shredded, heated in sesame oil
3 persian cucumber, thinly sliced and mixed sesame oil and soy sauce
1 cup bean sprouts, heated in sesame oil
1 cup spinach, wilted
2 cups white rice
green onions to garnish
Mushroom Marinade:
2 cups shiitake mushrooms,
thinly sliced 1 teaspoon Califia Farms Go Coconuts
1 teaspoon soy sauce
1 teaspoon sesame oil
The Sauce:
2 tablespoon gochujang
1 tablespoon sesame oil
1/2 tablespoon sesame seeds 1 tablespoon rice wine vinegar 1 tablespoon sriracha
2 tablespoons soy sauce
Directions
01
Preheat your oven to 400°F and add your sliced mushrooms mixed with soy sauce, coconut milk, and sesame oil. Roast for 30-40 minutes.
02
In the meantime prep your veggies by shredding your carrots, marinating your cucumbers, heating your bean sprouts and silting your spinach.
03
Make your sauce by mixing gochujang, sesame oil, sesame seeds, rice wine vinegar, sriracha, and soy sauce. Set aside.
04
Once everything is ready: assemble by placing all your components in a bowl, stir with your sauce and rice, and enjoy!
