Bibimbap is a super simple, but delicious Korean dish that translates to something like “rice mixed with meat and vegetables”, or in this case “rice mixed with vegetables”. And that’s really all it is! Just a blend of some raw veggies, rice, and a sweet ‘n spicy chili sauce! Simple, healthy, and flavorful.

Recipe from: Ania – Lazy Cat Kitchen

INGREDIENTS

  • 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
  • 4 tsp soy sauce or tamari for GF version)
  • 1 tsp Gochujang (Korean chilli paste)
  • 2-4 tsp oil (I used rice bran oil)
  • 100 g / 3½ oz mushrooms (shiitake if you can get them)
  • 100 g / 3½ oz spinach
  • 1 carrot shredded
  • 50 g / 2 oz edamame beans
  • ½ cup rice, cooked (I used brown)
  • pickled daikon (see below)
  • ½ long cucumber, finely sliced
  • 1 spring onion, finely sliced

PICKLED DAIKON (make a day in advance if you can)

  • 100 g / 3½ oz daikon (or radishes)
  • 60 ml / ¼ cup rice wine vinegar + 60-120 ml / ¼-½ cup water
  • 2 tbsp sugar, adjust to taste
  • 1 tsp salt, adjust to taste

DRESSING

  • 2 tbsp Gochujang (Korean chilli paste)
  • 2 tsp rice wine vinegar
  • 1 tbsp soy sauce or tamari for GF version)
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup (or sugar dissolved in soy sauce)
  • <