MAINS

Vegan Korean Bibimbap

Name: Vegan Korean Bibimbap
Prep time: 30 s
Cook time: 10 s
Total time: 40 s
Yield: 2
Ingredients: 2 cups cooked black rice (or short grain white rice); 3 ounces spinach; 1/2 large carrotcut into matchstick strips; 1 small yellow squash (or zucchini)cut into matchstick strips; 1 large Persian cucumbercut into matchstick strips; 1/8 small head red cabbageshredded; 2 ounces SWEET EARTH Enlightened Foods Traditional Seitan Slices or Stripscut into bite-size pieces; 3 ounces kimchisliced into bite-size pieces; 6 ounces fresh shiitake mushroomsstems removed and cut into quarter pieces; Kosher salt and ground black pepper; 1 1/2 tablespoons vegetable oil for sautéing; 1 tablespoon toasted sesame oil plus more for drizzling; 1/2 teaspoon toasted sesame seeds; 1 garlic clove; 1/2 teaspoon soy sauce; 1 teaspoon mirin; 2 tablespoons gochujang (Korean red chili pepper paste); 1/2 tablespoon granulated sugar or agave nectar syrup; 1 tablespoon toasted sesame oil; 3 tablespoons water

EL MEJOR NIDO

Level

Intermediate

Prep

30 min

Cook

10 min

Servings

Makes 2 servings

STRAIGHT FROM THE KOREAN KITCHEN

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

Key Ingredients

Packaging of Traditional Seitan Slices with GMO, protein, and plant based labels and a seitan sandwich by the product name.

Sweet Earth

Plant-based Seitan

Traditional Seitan Slices

Ingredients

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2 cups cooked black rice (or short grain white rice)
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3 ounces spinach
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1/2 large carrot, cut into matchstick strips
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1 small yellow squash (or zucchini), cut into matchstick strips
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1 large Persian cucumber, cut into matchstick strips
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1/8 small head red cabbage, shredded
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2 ounces SWEET EARTH Enlightened Foods Traditional Seitan Slices or Strips, cut into bite-size pieces
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3 ounces kimchi , sliced into bite-size pieces
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6 ounces fresh shiitake mushrooms, stems removed and cut into quarter pieces
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Kosher salt and ground black pepper
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1 1/2 tablespoons vegetable oil for sautéing
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1 tablespoon toasted sesame oil plus more for drizzling
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1/2 teaspoon toasted sesame seeds
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1 garlic clove
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1/2 teaspoon soy sauce
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1 teaspoon mirin
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2 tablespoons gochujang (Korean red chili pepper paste)
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1/2 tablespoon granulated sugar or agave nectar syrup
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1 tablespoon toasted sesame oil
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3 tablespoons water

Make It

Step 1

Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a tiny bit drier than usual for best results.

Step 2

Blanch the spinach in salted boiling water until wilted, 30 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 1½ inch lengths. Toss with ½ tsp minced garlic, ½ tsp sesame oil, ¼ tsp sesame seeds and salt and pepper to taste. Set aside.

Step 3

Sauté carrot and squash in a lightly oiled skillet for 2-3 minutes over medium high heat. Season with salt and pepper to taste. Set aside.

Step 4

Sauté seitan in a lightly oiled skillet for 1 minute over medium high heat. Add ½ tsp soy sauce, ¼ tsp sesame oil and ¼ tsp sesame seeds. Set aside.

Step 5

Marinate mushrooms in ½ tsp soy sauce, ½ tsp sesame oil, 1 tsp mirin, ½ tsp minced garlic and a pinch black pepper for 10-15 minutes. Sauté in a lightly oiled skillet for 3-4 minutes over medium high heat. Set aside.

Step 6

Combine gochujang, sugar, 1 tablespoon sesame oil and water in a small bowl and mix thoroughly. To assemble, place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon sesame oil and rice and cook the rice for 2-3 minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable, kimchi and seitan over the rice. Drizzle optional extra sesame oil over. Serve with gochujang sauce. Gently but firmly mix every ingredient together and enjoy!