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