Vegan Bibimbap

lazycatkitchen.com

Kissa Batul

I like food in my belly all the time!

subheading: BIBIMBAP:

200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed

4 tsp soy sauce or tamari for GF version)

1 tsp Gochujang (Korean chilli paste) this is the one I used

2 to 4 tsp oil (I used rice bran oil)

100 g / 3½ oz mushrooms (shiitake if you can get them)

100 g / 3½ oz spinach

1 carrot shredded

50 g / 2 oz edamame beans

½ cup rice, cooked (I used brown)

pickled daikon (see below)

½ long cucumber, finely sliced

1 spring onion, finely sliced

subheading: PICKLED DAIKON (make a day in advance if you can):

100 g / 3½ oz daikon (or radishes)

60 ml / ¼ cup rice wine vinegar 60 to 120 ml / ¼ to ½ cup water

2 tbsp sugar, adjust to taste

1 tsp salt, adjust to taste

subheading: DRESSING:

2 tbsp Gochujang (Korean chilli paste)

2 tsp rice wine vinegar

1 tbsp soy sauce or tamari for GF version)

1 tbsp toasted sesame oil

1 tbsp maple syrup (or sugar dissolved in soy sauce)

1 small garlic clove, finely grated

Directions at lazycatkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer