Vegan Bibimbap Recipe
Tofu, carrots, mushroom bulgogi, soybean shoot, candied kale, avocado, gochujang dressing
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Ingredients
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Tofu and Vegetables
Flavorings
Grains
Method
Preparation of Ingredients
- 1
Prepare Tofu
Drain and press the tofu to remove excess moisture. Cut it into cubes and marinate in a mixture of soy sauce, sesame oil, and brown sugar for at least 15 minutes.
- 2
Prepare Vegetables
Julienne the carrots and slice the mushrooms. Blanch the soybean sprouts in boiling water for 2-3 minutes and drain. Remove the stems from the kale, chop it into bite-sized pieces, and sauté in a pan with a little sesame oil until slightly crispy, then add a sprinkle of brown sugar to candy the kale.
Cooking
- 3
Cook Tofu
In a non-stick skillet, cook the marinated tofu over medium heat until golden brown and crispy on all sides, about 10 minutes.
- 4
Assembly
- 5
Assemble Bibimbap
In a large bowl, place a serving of cooked rice at the bottom. Arrange the sautéed tofu, carrots, mushroom bulgogi, blanched soybean sprouts, and candied kale on top of the rice. Slice the avocado and place it on top.
- 6
Add Gochujang Dressing
In a small bowl, mix gochujang, rice vinegar, and a little water to create a dressing. Drizzle this over the assembled bibimbap and sprinkle sesame seeds on top.
