Enjoy a vegan twist on the classic Korean Bibimbap! These spicy bowls are packed with colorful vegetables, flavorful sauce, and hearty rice, making it a satisfying and nutritious meal.
Ingredients: 2 cups cooked short-grain rice. 1 cup thinly sliced carrots. 1 cup thinly sliced cucumber. 1 cup thinly sliced red cabbage. 1 cup sliced mushrooms. 1 cup spinach. 4 cloves garlic, minced. 4 tbsp gochujang Korean red chili paste. 2 tbsp soy sauce. 2 tbsp sesame oil. 2 tbsp rice vinegar. 1 tbsp maple syrup. 1 tbsp vegetable oil. Salt and pepper to taste. Sesame seeds for garnish. Green onions for garnish.
Instructions: Put gochujang, soy sauce, sesame oil, rice vinegar, and maple syrup in a small bowl. Mix them together to make the sauce. Put away. In a pan, heat the vegetable oil over medium heat. Mix in the garlic and cook until it smells good. Put mushrooms slices in the pan and cook them until they get soft. Add pepper and salt. When you add the spinach, cook it until it wilts. Take it off the heat and set it aside. Stir-fry the red cabbage, cucumber, and carrots in the same pan until they are just starting to get soft. Add pepper and salt. Put cooked rice into bowls. Put the cooked vegetables on top of the rice. Pour the sauce you just made over the rice and vegetables. Put chopped green onions and sesame seeds on top. Mix everything together before you eat it and serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
Grampian Youth Orchestra
