Vegan Beef & Vegetable Bibimbap Bowls

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Bibimbap!  A signature Korean dish.  Bibimbap translates literally to “mixed rice.”  Typically made with sauteed vegetables, beef, gochujang sauce & topped with a fried egg – diners mix it all up before eating it – so that the yolk & the gochujang sauce get completely incorporated.  It photographs very well – especially when using that egg.   Look HERE at how gorgeous it can be!   I think some people even serve it with a raw egg & let the heat of the other ingredients cook the egg.  I did not do this.  I used no egg at all and Beyond Meat Beefy Crumbles rather than real beef.  Depending on your diet & tastes, you could add egg or eliminate the vegan meat – or use different vegetables.

The most critical ingredient is the gochujang sauce.  Gochujang is a spicy, red paste – thicker than ketchup – that adds the distinct flavor to this dish.  If you cannot find it locally – HERE are a ton of options available on Amazon.  It is not expensive & should last in your fridge as long as any other condiment – which, let’s face it, for most of us means – years.  Korean markets sell it in gigantic tubs – so that should tell you how critical it is to Korean dishes.

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I used this Chinese BBQ sauce – which I later discovered has honey in it.  Oops!  Well – I am not strictly vegan but, if you are, be sure to buy a vegan Asian BBQ sauce (maybe a Korean BBQ sauce) – or any smokey/mesquite BBQ sauce that you like.

You need to cook everything separately to get the gorgeous presentation – but everything comes together in under twenty minutes – as long as you start with cooked, warm rice.  If not – I guess it would come together while the rice cooked.  I used leftover Coconut & Ginger Rice Pilaf with Pomegranate Seeds – but plain steamed rice is actually probably better.  Whatever you decide – I hope you try this recipe because it is really healthy & satisfying!

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Vegan Beef & Vegetable Bibimbap Bowls

Serves 2

INGREDIENTS

1-2 cups cooked rice (depending on how much rice you want to eat)

1/2 lb shitake (or other) mushrooms

2-3 carrots – grated or cut into matchsticks

5 oz fresh spinach

1 large zucchini – grated, cut into matchsticks or, as I did it, spiralized

A handful of bean sprouts

9 oz vegan ground beef

4 TBS soy sauce (or tamari) – divided

1 TBS brown sugar

1 TBS Mirin

1-2 tsp sesame oil

Salt

2 TBS BBQ sauce (Korean or Chinese or other mesquite BBQ sauce)

Sesame seeds – back and/or white (toasted or not)

I added Asian micro greens as garnish but they are $$ and silly – but they just LOOK so nice!

for the gochujang sauce

2 TBS gochujang

1 TBS brown sugar

1 tsp sesame oil

2 tsp rice vinegar

1 tsp soy sauce (or tamari)

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DIRECTIONS

Make some steamed rice.

Mix the gochujang sauce with a whisk & set aside.

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Heat about 1/2 tsp sesame oil in a saute pan.  Cook the carrots with a pinch of salt until just softening.  If your matchsticks are thick like mine are – add a TBS or so of water & steam them a bit.  Set aside.

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In the same pan – add 1/4 tsp sesame oil & cook the zucchini until just tender.  The water trick works here, too, if you need it.  Set aside.

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In the same pan – add 1/4 tsp sesame oil & cook the spinach until just wilted.  The water trick works here, too, if you need it.  Set aside.

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In the same pan, heat about 1/2 tsp sesame oil  & cook the mushrooms.  When they start to wilt, add 2 TBS soys sauce, 1 TBS brown sugar & 1 TBS mirin.  Cook until the liquid is absorbed.  Set aside.

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In the same pan, heat the beef with sesame oil, soy sauce & BBQ sauce until warmed through.

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Now – you assemble your bibimbap bowls – pretty much any way you like – but keeping everything separate.  Remember a spot for the gochujang sauce.

Sprinkle with sesame seeds & serve!  When ready to dig in – REALLY mix all that shit up!  Completely incorporate everything & chow the fuck down!

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3 thoughts on “Vegan Beef & Vegetable Bibimbap Bowls

  1. Made this and it’s delicious! The gochujang sauce was new to me, but it’s worth finding that shit, because it makes this bowl. WF in my hood had it, my Safeway didn’t, just sayin. It really does make a pretty presentation. I made some basmati rice and I also used some leftover coconut/almond quinoa, and both are really good, but the fam like the rice better. I also used crimini mushrooms (cheaper) and I grow my own alfalfa sprouts, so I used those. I set the cooked veg/rice in separate bowls and let the fam create their own, and they loved it, which makes me very happy! This recipe is worth the effort, and I doubled the veg, so we could have leftovers, which I did, for lunch at work today. It’s the little things like a fabulous new, inspiring recipe that helps break up a work day, because I am so looking forward to lunch, as well as dinner. Thanks for sharing a really great recipe!

    Like

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