Vegan Bibimbap ️

Ingredients

• 1 cup Short‑Grain Rice (rinsed; preferably day‑old for crispness)
• 8 oz Oyster Mushrooms (shredded by pulling apart into strips)
• 1 medium Carrot (julienned into thin matchsticks)
• 0.5 medium Cucumber (julienned; seeds removed if desired)
• 2 cups Spinach (fresh; blanched then dressed)
• 0.25 cup Kimchi (store‑bought or homemade, chopped)
• 2 tbsp Sesame Oil (toasted for flavor)
• 2 tbsp Tamari (Gluten‑Free Soy Sauce) (or regular soy sauce if gluten is not a concern)
• 1 tbsp Sesame Seeds (lightly toasted)
• 1 tbsp Maple Syrup (pure grade for sweetness)
• 1 tsp Rice Wine Vinegar (adds brightness to sauce)
• 1 tbsp Dried Goji Berries (roughly chopped)
• 1 tbsp Gochujang (Korean Chili Paste) (for heat and depth)
• 1.5 cup Water (for cooking rice)

Instructions

1. Cook the Rice

   Rinse the short‑grain rice until water runs clear, then combine with 1.5 cups water in a rice cooker or saucepan. Cook until tender, then let it sit covered for 10 minutes.

   Time: PT15M

2. Shred the Oyster Mushrooms

   Pull the oyster mushroom caps apart into thin strips, resembling shredded cabbage.

   Time: PT5M

3. Brown the Mushrooms

   Heat 1 tbsp sesame oil in a large skillet over medium‑high heat. Add the shredded mushrooms, 1 tbsp tamari, 1 tsp maple syrup, and ½ tbsp toasted sesame seeds. Toss and cook until the mushrooms turn golden brown and slightly crisp, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium‑high

4. Blanch the Spinach

   Bring a pot of water to a rolling boil. Add the spinach and blanch for 30 seconds, then immediately transfer to a bowl of ice water to stop cooking. Drain well and squeeze out excess moisture.

   Time: PT3M

   Temperature: boiling

5. Dress the Spinach

   In a mixing bowl combine the drained spinach with ½ tbsp sesame oil, ½ tbsp tamari, and a pinch of toasted sesame seeds. Toss to coat evenly.

   Time: PT2M

6. Prepare Goji Sauce

   In a small bowl whisk together 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp rice wine vinegar, 1 tbsp chopped goji berries, and the remaining ½ tbsp sesame seeds. Adjust sweetness with a touch more maple syrup if desired.

   Time: PT3M

7. Julienne Carrot and Cucumber

   Peel the carrot and cut into match‑stick strips. Slice the cucumber lengthwise, remove seeds if large, and julienne similarly.

   Time: PT5M

8. Assemble the Bibimbap in the Dolsot

   Place the hot stone pot on the stove over medium heat. Add a thin layer of cooked rice, spreading it evenly. Let it heat for 2‑3 minutes to form a crispy bottom layer. Top the rice with arranged sections of browned mushrooms, dressed spinach, julienned carrot, cucumber, kimchi, and a generous drizzle of the goji sauce. Press lightly with the spatula.

   Time: PT5M

   Temperature: medium

9. Serve

   Remove the pot from heat, let it sit for a minute, then serve hot. Mix everything together before eating to enjoy the blend of flavors and textures.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

10g

Carbohydrates

80g

Fat

10g

Fiber

6g

Ingredient Substitutions

• Instead of Short‑Grain Rice: sushi rice, jasmine rice
• Instead of Oyster Mushrooms: shiitake mushrooms, button mushrooms
• Instead of Carrot: daikon radish
• Instead of Cucumber: zucchini
• Instead of Spinach: bok choy, kale
• Instead of Kimchi: fermented cabbage
• Instead of Sesame Oil: peanut oil (different flavor)
• Instead of Tamari (Gluten‑Free Soy Sauce): coconut aminos
• Instead of Sesame Seeds: pumpkin seeds
• Instead of Maple Syrup: agave nectar
• Instead of Rice Wine Vinegar: apple cider vinegar (less sweet)
• Instead of Dried Goji Berries: dried cranberries
• Instead of Gochujang (Korean Chili Paste): sriracha mixed with miso

Equipment Needed

• Rice Cooker or Saucepan
• Stone Clay Pot (Dolsot)
• Large Skillet
• Medium Pot for Blanching
• Mixing Bowls
• Cutting Board
• Chef’s Knife
• Spatula or Wooden Spoon
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Shredding the oyster mushrooms to ensure even browning
• Browning the mushrooms until golden for flavor and texture
• Making the goji‑gochujang sauce with balanced sweet‑spicy profile
• Forming the crispy rice crust in the hot stone pot

Chef Tips from the Video

• Use day‑old rice for the best texture; fresh rice tends to be too moist
• Toast sesame seeds until golden for a deeper nutty flavor
• For extra heat, add a pinch of Korean red pepper flakes (gochugaru) to the sauce

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Rice and cooked vegetables freeze well for up to 2 months; reheat in a skillet

Room temperature: Sauce can sit at room temperature for up to 4 hours

Make-Ahead Tips

• Prepare the goji sauce and store in a sealed jar for up to 5 days
• Julienne carrots and cucumber and keep them in a damp paper towel in the fridge
• Shred mushrooms and keep them dry until ready to brown

Frequently Asked Questions