Beefless Bibimbap
Beefless Bibimbap
Ingredients
- 2 portions short-grain white rice, cooked and kept warm
For the veggies (namul)
- 1 large carrot, julienned
- 1 large courgette, julienned
- 200 g spinach
- 300 g shiitake mushrooms
- 150 g beansprouts
- 1 big spoonful kimchi
Seasoning for namul
- as needed sesame oil
- as needed soy sauce
- as needed salt
For the “beef”
- 2 portions plant based steaks or plant based mince
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sugar
- 1 clove garlic, finely grated
- 1 tablespoon sesame oil
- as needed black pepper
For the gochujang sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- 1 clove garlic, finely grated
Options to finish
- as needed sesame seeds
- as needed tofu
- 2 eggs, fried
- as needed kimchi
Instructions
- 1
Cook short-grain rice using your preferred method and keep it warm.
⏱️ 20 min
- 2
Blanch the spinach for 30 seconds. Drain it thoroughly, squeeze out excess water, and season lightly with sesame oil and salt.
⏱️ 3 min
- 3
Repeat the blanching and seasoning process with the beansprouts.
⏱️ 3 min
- 4
Heat a pan with a little oil over medium-high heat. Add the julienned carrots and quickly fry until just tender. Season lightly with salt and remove from the pan.
⏱️ 4 min
- 5
Repeat the frying process with the julienned courgette until just tender. Season lightly and remove from the pan.
⏱️ 4 min
- 6
Repeat with the shiitake mushrooms, cooking them until they are much more golden brown and tender before seasoning lightly.
⏱️ 5 min
- 7
In a bowl, mix together 1 tablespoon soy sauce, 1 tablespoon mirin or sugar, 1 finely grated clove of garlic, 1 tablespoon sesame oil, and black pepper. Add the plant-based steaks or mince to this marinade, ensuring it's well coated.
⏱️ 5 min
- 8
Heat a clean pan with a little oil over medium-high heat. Cook the marinated plant-based "beef" according to package instructions or until browned and cooked through. Break up any mince as it cooks.
⏱️ 5 min
- 9
In a separate small bowl, combine 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sugar or honey, 2 teaspoons rice wine vinegar, 2 teaspoons soy sauce, and 1 finely grated clove of garlic. Mix well until smooth.
⏱️ 3 min
- 10
To assemble, place a portion of warm rice in the bottom of each serving bowl. Artfully arrange the prepared vegetables (spinach, beansprouts, carrots, courgette, mushrooms), a spoonful of kimchi, and the cooked plant-based "beef" around the rice.
⏱️ 5 min
- 11
Drizzle generously with the prepared gochujang sauce.
⏱️ 1 min
- 12
Optionally, sprinkle with sesame seeds. You can also add pan-fried tofu or a fried egg on top if desired.
⏱️ 2 min
- 13
Serve immediately. Instruct diners to mix all the ingredients together in the bowl before eating to combine all the flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beefless Bibimbap
- 2 portions short-grain white rice, cooked and kept warm
For the veggies (namul)
- 1 large carrot, julienned
- 1 large courgette, julienned
- 200 g spinach
- 300 g shiitake mushrooms
- 150 g beansprouts
- 1 big spoonful kimchi
Seasoning for namul
- as needed sesame oil
- as needed soy sauce
- as needed salt
For the “beef”
- 2 portions plant based steaks or plant based mince
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sugar
- 1 clove garlic, finely grated
- 1 tablespoon sesame oil
- as needed black pepper
For the gochujang sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- 1 clove garlic, finely grated
Options to finish
- as needed sesame seeds
- as needed tofu
- 2 eggs, fried
- as needed kimchi
Instructions
- 1
Cook short-grain rice using your preferred method and keep it warm.
⏱️ 20 min - 2
Blanch the spinach for 30 seconds. Drain it thoroughly, squeeze out excess water, and season lightly with sesame oil and salt.
⏱️ 3 min - 3
Repeat the blanching and seasoning process with the beansprouts.
⏱️ 3 min - 4
Heat a pan with a little oil over medium-high heat. Add the julienned carrots and quickly fry until just tender. Season lightly with salt and remove from the pan.
⏱️ 4 min - 5
Repeat the frying process with the julienned courgette until just tender. Season lightly and remove from the pan.
⏱️ 4 min - 6
Repeat with the shiitake mushrooms, cooking them until they are much more golden brown and tender before seasoning lightly.
⏱️ 5 min - 7
In a bowl, mix together 1 tablespoon soy sauce, 1 tablespoon mirin or sugar, 1 finely grated clove of garlic, 1 tablespoon sesame oil, and black pepper. Add the plant-based steaks or mince to this marinade, ensuring it's well coated.
⏱️ 5 min - 8
Heat a clean pan with a little oil over medium-high heat. Cook the marinated plant-based "beef" according to package instructions or until browned and cooked through. Break up any mince as it cooks.
⏱️ 5 min - 9
In a separate small bowl, combine 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sugar or honey, 2 teaspoons rice wine vinegar, 2 teaspoons soy sauce, and 1 finely grated clove of garlic. Mix well until smooth.
⏱️ 3 min - 10
To assemble, place a portion of warm rice in the bottom of each serving bowl. Artfully arrange the prepared vegetables (spinach, beansprouts, carrots, courgette, mushrooms), a spoonful of kimchi, and the cooked plant-based "beef" around the rice.
⏱️ 5 min - 11
Drizzle generously with the prepared gochujang sauce.
⏱️ 1 min - 12
Optionally, sprinkle with sesame seeds. You can also add pan-fried tofu or a fried egg on top if desired.
⏱️ 2 min - 13
Serve immediately. Instruct diners to mix all the ingredients together in the bowl before eating to combine all the flavors.
⏱️ 1 min