Vegan Mushroom Bibimbap with Homemade Gochujang

Today’s recipe is inspired by my time spent in Korea. I loved taking cooking classes and learning about the Korean culture. I wanted to take some time to share with you this amazing dish that is not only filling but so nutritious.

You may be wondering what Bibimbap is…

Bibimbap (sometimes anglicized bi bim bap or bi bim bop), is a signature Korean dish. Linguistically, bibim means “mixed” and bap means “rice”. It’s known to be a one-bowl wonder of steamed rice, topped with namul (sautéed vegetables), all mixed up together into a glorious veggie fusion. In the Korean household, it’s a traditional way of using up day-old rice and leftovers- so they can become delicious once again.

Vegan Mushroom Bibimbap Bowl

Choosing Your Ingredients

Generally, you’ll want to have at least five different color toppings on the rice, not just aesthetically but more importantly, for your nutritional needs. Different colors are a great way of indicating different antioxidants present in different foods- so do eat the rainbow as much as possible! The typical toppings are shiitake mushrooms, shredded cucumber, julienned carrots, sliced zucchini, bean sprouts, dried seaweed and daikon radish, but feel free to use just about any vegetable you can think of (or what happens to be laying around in your fridge!).

Traditionally, this dish is topped with an egg but I’m opting to leave it out as I have created this dish to be plant-based and Beauty Detox friendly. :)

Experiencing The Bibimbap Bowl

Bibimbap never comes in a size smaller than “huge”, which is good, because the real pleasure of it, is in the layering. :-) When it comes to fiber and nutrient-rich plant-based meals, you can feel free to dig in and eat substantial portion sizes, without worrying about counting calories or measuring out sizes. So you can eat to your fullness and satisfaction- woohoo! I personally love to eat huge plates of food instead of itty bitty tiny ones, which make me feel restricted and unsatisfied. The warmth and flavors draw you in, until you reach the rice at the very bottom.

What’s more, Koreans believe Bibimbap heals the body, releases energy and keeps illness away through the winter. In this way, it almost seems like the Korean version of Kitcheree. How could it not, with all the packed in nutrients you’ll receive with every mouthful of vibrant vegetables!?

It is so inviting, you’ll be the first one to the table!

What the Heck is Gojuchang?

I know… chances are it’s something you’ve never heard before, ever. Gojuchang is a sauce. For traditional Bibimbap bowls, while tasty, it is often loaded with corn syrup and unsavory preservatives. So definitely not a beauty food at all! This fresh mixture included in the recipe is a delicious alternative that only takes a few minutes to mix up. You’ll need to order the Korean red pepper powder unless you have an Asian store nearby, but it keeps almost indefinitely and is perfect for spicing up homemade kimchi too! (If you can’t find it you can use red pepper, for a different variation altogether.)

Check out the full recipe below…

Vegan Mushroom Bibimbap Bowl

 

Vegan Mushroom Bibimbap with Homemade Gochujang
 
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This recipe is fantastic for when you need something more substantial. Gojuchang sauce for normal Bibimbap bowls is amazing but often is loaded with corn syrup and nasty preservatives, not a beauty food at all! This fresh mixture is a delicious alternative that only takes a few minutes to mix up. You’ll need to order the korean red pepper powder unless you have an asian store nearby, but it keeps almost indefinitely and is perfect for spicing up homemade kimchi too!
Author:
Serves: 2 servings
Ingredients
  • Homemade Gochujang Sauce:
  • 3 tablespoons raw honey
  • 3-5 tablespoons korean red pepper powder(Find on amazon here: http://amzn.to/1YS2fly)
  • 2 teaspoons organic miso paste
  • 4 tablespoons filtered water
  • 2 teaspoons brown rice flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of sea salt
  • For the Bibimbap Bowl:
  • Coconut oil, for cooking
  • 1 ½ cups spinach
  • 1 teaspoon minced garlic
  • salt and pepper, to taste
  • ¾ cup very small button mushrooms
  • 1 teaspoon organic reduced sodium tamari sauce (gluten free soy sauce)
  • 1½ cups cooked brown rice
  • 1 cucumber, peeled and julienned
  • ½ cup julienned organic carrots
  • 1 cup organic vegan kimchi (any vegan kimchi will work but make sure it's vegan and doesn't contain fish sauce)
  • Serving suggestion: unseasoned rice wine vinegar or additional reduced sodium tamari sauce
Instructions
  1. Mix all ingredients together for Gojuchang sauce. Start with 3 tablespoons of pepper and increase to taste.
  2. In a medium nonstick saucepan over medium high heat, saute spinach and garlic quickly (2-3 min) in coconut oil being careful not to let garlic burn. Season with salt and pepper to taste. Set aside.
  3. Using same pan, add mushrooms and tamari and reduce heat to medium. Cook until mushrooms soften (about 4-5 min) stirring frequently. Set aside.
  4. Assemble each bowl with half the brown rice, mushrooms, cucumber, carrots, kimchi and desired amount of the Gochujang sauce.
  5. Combine ingredients in bowl together after serving and add unseasoned rice wine vinegar or additional reduced sodium tamari sauce to taste, if desired.

Hope you enjoy this as much as I do! Let me know how you do, and what variations you made yourself.

Lots of love,

Kimberly