Robin Robertson's Vegan Without Borders
QUICK AND EASY
Bibimbap, literally “stirred or mixed rice,” features a variety of vegetables and is flavored with the spicy Korean chili paste known as kochujang. This dish is typically made with white sticky rice, but I prefer to use brown rice because it is more nutritious. Bibimbap is frequently served topped with a fried egg, which is obviously omitted from this vegan version. Swapping coconut aminos for the soy sauce will make this recipe soy free.
© 2019 Robin Robertson / Andrews McMeel Publishing · Reproduced with permission. · From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC. Photography by Sara Remington.
You Will Need
In a bowl, combine the kochujang paste, soy sauce, sesame oil, vinegar, and agave. Stir to mix well. Set aside.
Heat the grapeseed oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and garlic and stir-fry for 2 minutes. Add the cabbage and carrots and stir-fry for 2 minutes longer. Stir in the mushrooms and stir-fry for 1 minute, then add the reserved sauce and cook, stirring to coat. Add the cooked rice and cook, stirring, until well mixed and heated through. To serve, spoon the rice and vegetable mixture into bowls and top with cucumber and sesame seeds. Serve extra kuchujang sauce and soy sauce on the side.