Name: Vegan Korean Bibimbap recipe by Linsy Patel at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup Brown rice / white rice, cooked; 1 cup Mushroom,sliced; 2 tbsp Tamari sauce; 1 tsp Mirin or rice wine vinegar; 3 Baby carrots julienned strips; 1 cup Baby spinach; 1/2 cup Bean Sprouts; 1/2 cup Julienned cucumber strips; 1 teaspoon Tamari; Black and White Sesame Seeds to garnish; 1 and 1/2 teaspoons Rice Vinegar; Chilli Sauce Ingredients:; 2 tablespoons Chili sauce; 1 teaspoon Sesame Oil; 2 teaspoons Brown Sugar; 1/4 tsp Sesame oil; Salt as per taste

ABOUT Vegan Korean Bibimbap RECIPE

I just love Korean food, either it's spicy, salty kimchi or rolls, I love it because it is spicy. So whenever I get a chance to make or eat Korean food, I never let it go.

Ingredients Serving: 2

1 cup Brown rice / white rice, cooked
1 cup Mushroom,sliced
2 tbsp Tamari sauce
1 tsp Mirin or rice wine vinegar
3 Baby carrots julienned strips
1 cup Baby spinach
1/2 cup Bean Sprouts
1/2 cup Julienned cucumber strips
1 teaspoon Tamari
Black and White Sesame Seeds to garnish
1 and 1/2 teaspoons Rice Vinegar
Chilli Sauce Ingredients:
2 tablespoons Chili sauce
1 teaspoon Sesame Oil
2 teaspoons Brown Sugar
1/4 tsp Sesame oil
Salt as per taste

Instructions

Take a small pan, heat oil then add the mushroom, add all the sauces and cook till its done. Then take it out and keep it aside. In the same manner, cook the carrot, spinach, bean sprouts and keep it aside.
Note that you do not need to cook the cucumber. For the Chilli sauce, mix everything in a bowl and keep it aside.
To assemble , place rice in the middle of the bowl, and arrange all the vegetables on the side and sauce as well. Sprinkle black and white sesame seeds on top and enjoy mixing everything together.
Serve and enjoy!

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