Easy vegan bibimbap

This easy vegan bibimbap is my own quick cheat version which tastes just as delicious as the traditional dish.

The traditional bibimbap is a dish which consists of warm rice topped with seasoned vegetables, gochujang (Korean red pepper paste) and combined with some sort of meat and or egg. It also takes a little bit longer to prepare, which is why I decided to come up with a quick plant-based bibimbap version. There’s no need to worry because the plant-based version tastes just as delicious too.

Green leafy veggies

The wonderful green vegetable colours in this dish are what got me attracted to trying out this dish, and honestly, it did not disappoint. The green leafy vegetables are known as cruciferous vegetables which are an excellent source of vitamins A and C. They’re also rich in phytonutrients, plant-based properties that help to decrease inflammation and reduce the risk of developing chronic diseases such as cancer. They are also rich in fibre and very low in calories (which means you can have a lot of them without feeling guilty). They will also help you feel full and satisfied without the need to overeat.

This dish is perfect to have as lunch because it is quick to make and full of flavour. You can easily make pack lunch out of it or simply have it for dinner.

Reasons to have this easy vegan bibimbap

Trying something new
Easy to make
Full of greens
Super delicious

Ingredients

320g Chinese inspired story fry mix (with chestnuts, bamboo shoots and crunchy vegetables)
50g dried shiitake mushrooms
150g exotic mushrooms
3 tablespoons of sesame oil
50 g edamame beans (optional)
1/4 long cucumber (sliced into sticks)
5 teaspoons of soy sauce
2 cups of cooked rice
Toasted sesame seeds (optional)

Dressing

2 tablespoons of Gochujang (Korean red pepper paste)
1 tablespoon rice wine or apple cider vinegar
A dash of sesame oil
1 clove garlic, grated

Equipment

Rice cooker

Method

Cook 2 cups of rice in your rice cooker.
Once the rice is cooking, Heat sesame oil in a large and wide skillet over medium heat. Add mushrooms and cook for about 3 to 5 minutes. Stir then cook another 3 minutes or until browned.
Add the stir fry pack and cook over high heat for about 5 minutes.

How to make the dressing or sauce

In a small bowl, mix the gochujang (Korean red pepper paste), rice wine vinegar, garlic, a dash of sesame seed oil and mix together until well combined. You can add a little bit of water if the sauce is too thick.
Serve the rice in a bowl with vegetables and dressing. Sprinkle some sesame seeds.
Mix together and enjoy.

Do you like this recipe? Let me know in the comments!