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All Vegan Products Made In Japan | Available Only In Singapore | Islandwide Delivery
Easy Vegan Recipe: Vegan Bibimbap

Easy Vegan Recipe: Vegan Bibimbap

Servings size: 2 pax


Cuisine Tags: Vegan, veggies, mixed rice


Ingredients:

  • 40g soybean meat
  • 100g maitake mushroom (sliced)
  • 1/2 tbsp soy sauce
  • ½ tsp granulated garlic
  • 1 cup of cooked rice

For pickled cabbage

  • 1/2 cup shredded red cabbage
  • 1/4 cup white vinegar
  • 1/2 cup of water
  • ½ clove of garlic clove (crushed)
  • 1/4 tsp salt
  • 1/2 tbsp sugar

For spinach, bean sprouts and carrot

  • 1 cup spinach
  • 1/2 cup bean sprouts
  • 1/2 cup carrot (sliced)
  • 3/4 tbsp sesame seed oil
  • 1/4 tbsp toasted sesame seeds
  • 3/8 tsp salt

For soybean meat seasoning

  • 1 tsp Chinese soup stock
  • 1 1/3 tsp miso
  • 2 tsp soy sauce
  • 2 tsp sake
  • 2 tsp Agave syrup (or other syrup) 
  • Some long green onion
  • 1 tsp ginger (grated)
  • 1 tsp Shichimi 

For Bibimbap sauce

  • 1 tbsp Gochujang or red chilli paste
  • 1 tbsp doubanjiang
  • 1 tbsp soy sauce
  • 2 tsp Agave syrup 
  • 1 tsp garlic (grated)
  • 1/2 tsp white sesame seeds

Instructions:

Prepare the pickled cabbage:

  1. Mix all the ingredients together in a bowl and place in the fridge for a minimum of one hour, or overnight. 

Prepare the seasoned spinach, bean sprouts  and carrots:

  1. Blanch the spinach, bean sprouts and carrots separately in boiling water until tender, this should take 1-3 minutes.
  1. Pour out and squeeze out any excess water. Put carrot, bean sprouts  and spinach in separate bowls. 
  2. Season spinach with ¼ tablespoon of sesame seed oil, ¼ tablespoon of toasted sesame seeds, and ⅛ teaspoon of salt. 
  3. Season bean sprouts with ¼ tablespoon of sesame seed oil and ⅛ teaspoon of salt. Set aside.
  4. Season carrots with ¼ tablespoon of sesame seed oil,, and ⅛ teaspoon of salt. Set aside.

Prepare the soybean meat and maitake mushroom:

  1. Put the soybean meat in boiling water and cook for about 5 minutes. 
  2. Drain the soy meat in a colander and squeeze them over the sink to remove some of the moisture.
  3. Add all the soybean meat seasoning in a mixing bowl and mix them well.
  4. Heat 1 tablespoon of sesame oil in a pan over medium heat and add soybean meat and stir fry it until tender .
  5. Add soybean meat seasoning ingredients to the pan and stir fry over medium heat until the sauce has been absorbed into the soybean meat. Place the soybean meat in a bowl and set aside.
  6. In the same pan, add your sliced maitake mushrooms along with 1/2 tablespoon soy sauce and 1/2 teaspoon granulated garlic. Sauté over medium heat until the mushrooms are cooked through but still firm (about 4-5 minutes). Place in a bowl and set aside.

 

Prepare the sauce and assemble Bibimbap:

  1. Add all the bibimbap sauce ingredients in a small bowl and mix well.
  2. To each bowl add ½ cup of rice. Divide each of the bibimbap vegetable and soybean meat components among the 2 bowls. Finally, pour a few tablespoons of the bibimbap sauce to the centre of each bowl. Serve right away and enjoy!

Recipe By: Ohsawa Japan Official Ambassador Narumi


Related Product(s): 


 

Japanese Style Soup Stock, Dashi (Chinese Cuisine) 8 servings

Good for Vegans Non-dried Soy Meat (Minced Type) 200g







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