Vegan recipe
Share

Korean Bibimbap

Prep 20 mins
Cook 20 mins
Serves 2

No, your eyes aren’t deceiving you. That is a VERY convincing plant-based fried egg!
A classic Korean Bibimbap dish using Cauldron Korean Bites to dunk, dip and crunch! 100% vegan and 110% tasty.

Korean Bites Find out more

Ingredients

For the vegan bibimbap:
80g short-grain white rice, cooked
1 pack Cauldron Korean Bites
150g sliced Shiitake mushrooms
2 tbsp light soya sauce
1 tbsp agave nectar
2 crushed garlic cloves
1 tbsp sesame oil
3-4 spring onions, finely sliced
2 tbsp Beansprouts
120g shredded carrots
A handful of spinach
1 tbsp Sesame seeds
1 Sliced mini cucumber
2 tbsp Edamame beans
1-2 sliced radishes

For the sauce:
3 tbsp gochujang paste
2 tbsp mirin
2 tbsp rice vinegar
2 garlic cloves, crushed
1 tbsp brown sugar
2 tsp toasted sesame oil
2 tbsp soya sauce

For the vegan egg:
60 g rice flour
2 tsp nutritional yeast
A pinch of Kala namak (black salt)
A pinch of black pepper
100 ml soy cream
1 tbsp cornstarch
A dollop of Sriracha mayo

Method

  1. For the vegan bibimbap, start by cooking the rice according to pack instructions and pop your Korean Bites into the oven for 12 minutes.
  2. In a large skillet, heat your Shiitake mushrooms for five minutes, then add a splash of soya sauce, agave and crushed garlic (1 clove). Remove from the heat once the mushrooms are cooked and set aside.
  3. Heat the sesame oil in the skillet then add your white spring onions, rest of the garlic and shredded carrots. Set aside once softened.
  4. Add the spinach to the skillet and once wilted, add the rest of the soya sauce and sesame seeds. In the meantime place your beansprouts into hot water for 10 minutes until soft.
  5. To create the bibimbap sauce, add the gochujang paste to a mixing bowl alongside mirin, rice vinegar, garlic, brown sugar, toasted sesame oil, and soya sauce. Give it a whisk and set aside until ready to serve.
  6. For the vegan egg, whisk together rice flour, nutritional yeast, black salt, black pepper and soy cream. Dissolve the cornstarch in a little water and whisk it into the mix. Heat a skillet over medium heat and portion the vegan eggs with a spoon. Cook for 2 to 3 minutes or until firm, then gently remove from the skillet.
  7. To serve, divide the rice between two balls then top with the Korean Bites and cooked vegetables, finishing off with the vegan egg. Add a dollop of sriracha mayo onto the middle of your ‘egg’ as the yolk, then add sliced cucumber, edamame and radishes onto the bowl. Drizzle with the sauce and sprinkle with green spring onions and sesame seeds, then dig in!

Related Recipes

Go to all recipes

Latest blog

From Plant Based to Planet Based in 2022

Posted · 4th January 2022

Rachel de Thame, gardener and television presenter is working together with Cauldron Foods......

Read post