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VEGAN KOREAN BIBIMBAP


VEGAN KOREAN BIBIMBAP

Ingredients

1 1/2 cups cooked medium grain white rice
1 1/2 cup chopped shiitake mushrooms
2 tablespoons Tamari
2 teaspoons brown sugar
1 tablespoon of mirin
1/2 cup Julienne Carrot Strips
1/8 teaspoon of salt
1/4 teaspoon sesame oil
2 cups baby spinach
1/8 teaspoon of salt
1/4 teaspoon sesame oil
1 cup fresh bean sprouts
1/8 teaspoon of salt
1/4 teaspoon sesame oil
1/2 cup cucumbers

Chohujang Chili Sauce:

2 tablespoons of Gochujang (you can find a gluten-free variety here)
1 teaspoon sesame oil
2 teaspoons brown sugar
1 teaspoon tamari
1 1/2 teaspoons rice vinegar

Serve:

Black and White Sesame Seeds
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Instructions

  1. To cook the shiitake mushrooms, put the slices in a hot pan and add tamari, brown sugar and mirin. Cook over medium heat until the mushrooms fade and absorb the seasoning. Set aside the remaining vegetables while cooking.
  2. To prepare strips of Julienned carrots, place them in a hot pan with salt and sesame oil. Cook for 30 seconds or until slightly wilted. Remove from the pan immediately and repeat this cooking process with bean sprouts and spinach.
  3. To make Gochujan Chili Sauce, beat all the ingredients in a bowl until smooth.
  4. To serve, put a bunch of warm boiled rice in the middle of the plate and spread the cooked mushrooms, carrots, bean sprouts, spinach, cucumber and chohujang chili sauce.
  5. Garnish of rice with black and white sesame seeds. Shuffle everything and enjoy!
This article is adapted form this site.

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