How to make a Vegan Bibimbap recipe at home with a Sesame Gochujang sauce.
Sandra Oh plants the idea in my head during our podcast interview. We live right next door to the largest Koreatown in the US, where all the hard work (and cleaning) is done for us. With care and tradition I can never master just by following a recipe. Why would I bother to cook it from scratch? The answer is simple – vegan bibimbap. Ordering it can be tricky sometimes, as it often comes with kimchi (which often contains anchovies/dried shrimp). Plus, there is usually a runny egg on top. All good for me. But what about our vegan buddies?
All you have to do is blanch whatever vegetables you want. I use greens from the Korean Market, bean sprouts, and gosari. The latter is also called “fernbrake” or “bracken.” You can buy them dried, presoaked, or fresh at the Korean Market. They’re chewy and have a high protein content, making it an excellent addition to this vegan dish. If you can’t find it, just use shiitake mushrooms – the texture is similar.
Along with the fernbrake I use bean sprouts and greens that I find at the Korean Grocery Store. You can also sauté these ingredients in oil and soy sauce to add more flavor. Top a big bowl of rice (or in this case, bulgur) with a quick homemade, seafood-free sauce. Happy World Vegan Day, everybody!
- 1 Tablespoon Gochujang
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1/8 Teaspoon Sesame Oil
- 1 Tablespoon White Sesame Seeds.
- Mix all the ingredients, and serve over grains and veggies.