Vegan Korean Bibimbap

• Vegan

• Produce

  • 2 cups Baby spinach
  • 1/2 cup Carrot strips
  • 1/2 cup Cucumber strips
  • 1 cup Fresh bean sprouts
  • 1 1/2 cups Shiitake mushrooms

• Condiments

  • 1 tbsp Mirin
  • 2 1/3 tbsp Tamari

• Pasta & Grains

  • 1 1/2 cups Grain white rice, cooked Medium

• Baking & Spices

  • 4 tsp Brown sugar
  • 2 tbsp Gochujang
  • 3/8 tsp Salt
  • 1 Sesame seeds, Black and White

• Oils & Vinegars

  • 1 1/2 tsp Rice vinegar
  • 1 3/4 tsp Sesame oil

Found on crazyvegankitchen.com

Description

Ingredients

• 1 1/2 cups cooked Medium-Grain White rice
• 1 1/2 cups sliced Shiitake Mushrooms
• 2 tablespoons Tamari
• 2 teaspoons Brown Sugar
• 1 tablespoon Mirin
• 1/2 cup Julienned Carrot Strips
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 2 cups Baby Spinach
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1 cup fresh Bean Sprouts
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1/2 cup Julienned Cucumber Strips
• Gochujang Chilli Sauce:
• 2 tablespoons Gochujang (you can find a Gluten Free variety here )
• 1 teaspoon Sesame Oil
• 2 teaspoons Brown Sugar
• 1 teaspoon Tamari
• 1 1/2 teaspoons Rice Vinegar
• To Serve:
• Black and White Sesame Seeds

Directions

• To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
• To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. Immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.
• To prepare Gochujang Chilli Sauce, whisk all ingredients in a bowl till smooth.
• To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared Mushrooms, Carrot, Bean Sprouts, Spinach, Cucumber and Gochujang chilli sauce.
• Garnish rice with black and white sesame seeds. Stir everything up and enjoy!