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