Home Cooking- Vegan Bibimbap

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The most time consuming dish had to be bibimbap from The Modern Vegetarian blog as I spent the afternoon marinating the mushrooms, spinach and soy sprouts. To make it less tedious the next time round, I will try a raw version or an oil free version instead.

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Preparation: 30 mins, Cooking time: 10 mins

Ingredients (serves 4-6)
° 75g shredded carrot
° 75g shredded Japanese cucumber
° 100g shiitake mushroom, steamed and shredded or chopped
° 1 nori sheet, shredded
° 1 teaspoon roasted sesame seeds

° 4 bowl cooked brown rice (We only had white)

Soybean Sprout
° 150g-200g soybean sprout, trimmed and blanched
° 1 teaspoon sesame oil
° 1 teaspoon roasted sesame seeds
° ½ teaspoon apple cider vinegar (I used mirin instead)
° Korean chilli powder or dried red chilli flake, or coarse chilli, to taste
° salt to taste

Spinach
° 250g spinach, trimmed, blanched, drained well and cut into sections
° ¾ tablespoon sesame oil
° 1 tablespoon light soy sauce
° 1 teaspoon roasted sesame seeds

Mushrooms
° 150g fresh shiitake mushroom, sliced
° 1 teaspoon sesame oil
° l½ tablespoon light soy sauce
° 1 teaspoon sugar or to taste
° ½ teaspoon roasted sesame seeds

Method
1. Blanch the mushroom in a pot of boiling water until cooked. Drain well and squeeze out any excess liquid. Set aside to cool for 5 minutes.
2. Transfer the mushroom to a big bowl or plate. Stir in the sesame oil, light soy sauce, sugar and mix well.
3. Sprinkle the sesame seeds and serve.

4. Place soybean sprout in a salad bowl. Stir in the sesame oil, sesame seeds, vinegar, chill powder or dried chilli flake or coarse chilli, salt and sugar. Mixed well and set aside.
5. Place spinach in a salad bowl. Stir in the sesame oil, light soy sauce and sesame seeds. Mixed well and set aside.
6. Divide brown rice into individual serving bowls or plate. Arrange soybean, sprout, spinach, carrot, cucumber, and vegetarian mushrooms on top.
7. Garnish with shredded nori and sesame seeds and serve.

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It was hubby Ro’s and my dad’s favourite dish of the evening and they loved that with every mouthful, they were so many ingredients! We might cut down on adding the red pepper paste to about 4 tablespoons instead of 6 the next time we whip up this comforting dish again!

2 thoughts on “Home Cooking- Vegan Bibimbap

    • Hi LLynsey,

      Thanks for dropping by our blog and for sharing a comment with us:)
      Yea it was really a filling feast and we had the left over for lunch today with some bee hoon instead of instant noodles!
      Try making it, it’s really easy and so yummy!

      Cheers,
      Roland & Priscilla

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