VEGAN KOREAN BIBIMBAP

Ahoy, mateys! I’m back with another f*cking recipe to share with you guys. But before that, I have a question…. have you ever experienced the 4 stages of arousal? Excitement, Plateau, Orgasm and Resolution. I just want to say that if for some reason you haven’t, you are guaranteed to experience it in today’s recipe. Fair warning. Stop reading now if you want to preserve your innocence. Anyway, back to business: Korean food is one of the best food on the planet. Bibimbap, in particular, is the rockstar of Korean cuisine. Korean Bibimbap is basically a dish of steamed rice, served with sautéed seasonal vegetables and meat and served with an addictive Gochujang chilli sauce. Of course, we don’t do no meat here, so I’ve come up with a recipe for a delicious Vegan Korean Bibimbap. Yay.

Rice! Who doesn’t like rice? Brown rice, white rice, black rice, wild rice. Rice is like a man. Hard on the outside, but once you dump it into boiling water, it softens into fluffy deliciousness (Kids, don’t try boiling your boyfriends in water at home – I’m a professional man boiler, and I don’t recommend trying it out unless supervised by an adult).  For my Vegan Korean Bibimbap, I stick to good ol’ medium-grain white rice. Can’t go wrong with white men…I mean rice.

Ingredients

• 1 1/2 cups cooked Medium-Grain White rice
• 1 1/2 cups sliced Shiitake Mushrooms
• 2 tablespoons Tamari
• 2 teaspoons Brown Sugar
• 1 tablespoon Mirin
• 1/2 cup Julienned Carrot Strips
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 2 cups Baby Spinach
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1 cup fresh Bean Sprouts
• 1/8 teaspoon Salt
• 1/4 teaspoon Sesame Oil
• 1/2 cup Julienned Cucumber Strips

Gochujang Chilli Sauce:

• 2 tablespoons 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

To Serve:

• Black and White Sesame Seeds

Instructions

1. To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
2. .....................................

for full recipes please see : www.crazyvegankitchen.com

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