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Vegan-Bap - Easy Korean Cooking

TheAimlessCook's picture
This week, I made a vegan version of one of my favorite Korean dishes - Bibimbap, or in this case, Vegan-bap! Bibimbap takes a lot of prep, but you can make extra ahead of time and have enough for whenever you get a craving.
Ingredients
For the shiitake mushrooms
  Shiitake mushrooms 12 Medium
  Boiling water 1 Cup (16 tbs) (For reconstitution of the shiitake mushrooms)
  Soy sauce 2 Tablespoon
  Shaoxing wine 2 Tablespoon
  Brown sugar 2 Tablespoon
  Hot water 1⁄4 Cup (4 tbs)
For the spinach
  Spinach 1 Bunch (100 gm) (Washed and rinsed)
  Boiling water 3 Cup (48 tbs)
  Soy sauce 1 Teaspoon
  Sesame oil 1 Teaspoon
  Salt To Taste
  Sesame seeds 1 Teaspoon
For the gochujang sauce
  Gochujang 1 Tablespoon
  Honey 1 1⁄2 Teaspoon
  Hot water 1 Tablespoon
For the cilantro garlic sauce
  Cilantro leaves 1⁄2 Bunch (50 gm)
  Garlic paste 1 Tablespoon, roasted
  Lime 1 Medium, juiced
  Canola oil 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
Other ingredients
  Sesame oil 2 Teaspoon
  Carrot 1 Medium, julienned
  Sprouts 1⁄2 Cup (8 tbs)
  Tofu 1⁄2 Cup (8 tbs), diced (Smoked tofu)
  Steamed rice 1⁄2 Cup (8 tbs)
  English cucumber 1⁄2 Medium, julienned
  Avocado 1⁄2 Medium, sliced (for garnishing)
Directions

MAKING
1. In a bowl, add the mushrooms, pour in the boiling water, cover and reconstitute the shiitake mushrooms. Once done, drain and squeeze out the excess moisture using a kitchen paper towel and slice them, discarding the woody stems.
2. In a small saucepan on medium heat, add the mushroom slices, soy sauce, shaoxing cooking wine and brown sugar, hot water and stir on medium heat and let it simmer till the liquid is absorbed.Once done, take it off the heat and set aside.
3. In a pot with boiling hot salted water, add fresh spinach and blanch it for about 30 seconds. Once done, shock the leaves in cold water, drain and squeeze out the excess moisture.
4. Put them into a large mixing bowl and season it with soy sauce, sesame oil, salt to taste and garnish with sesame seeds and set aside.
5. For the Gochujang sauce: In a mixing bowl, combine together sesame oil, gochujang, soy sauce, honey and a splash of hot water. Whisk well and combine. Garnish it with sesame seeds and set aside.
6. For the Cilantro Garlic sauce: In a food processor or blender, add fresh cilantro, roasted garlic puree, lime juice and blend into a nice paste.
7. Continue to blend in slow speed and slowly drizzle in canola oil till you have a nice emulsion. Season with a pinch of salt and set aside.
8. In a saucepan on medium high, heat sesame oil, stir fry the carrots and sprouts separately for about 30 seconds. Set aside.
9. In another saucepan on medium high heat, add the smoked tofu and stir fry for 1 minute.

FINALIZING
10. In a serving bowl serve by adding a couple of scoops of steamed rice and drizzle some of the gochujang sauce and cilantro garlic sauce on each side of the heaped rice. Then assemble the stir fried vegetables on top, arranging neatly .
11. Put the tofu in the center and garnish it with more gochujang sauce and sesame seeds.

SERVING
12. Garnish it with extra toppings of your choice such as cucumber and avocado and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Ingredient: 
Rice
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
2
Subtitle: 
Mixed vegan rice

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