Made this mince to have with san choy bow for lunch and it was fucking great. That's all. x
UPDATE: Definitely double the mince/sauce ingredients!
Vegan Bibimbap with Bulgogi Mince
Bibimbap means “mixed rice” in Korean and is a dish traditionally made from leftover vegetables, rice, and protein with the addition of Gochujang paste - a Korean fermented red chilli paste.
INGREDIENTS
Bulgogi Mince:
- 2 cups TVP (DRY - learned this lesson the hard way lol) (no need to double this, I've adjusted in an edit)
- 8 Shiitake mushrooms, sliced
Marinade:
- 350ml mushroom/vegetable stock (this is about 1 and 1/4 cups, double all for double recipe)
- 3 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
Red pepper sauce:
- 2 tablespoons Gochujang paste
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon sesame oil
To Serve:
- Carrot, Cucumber, Kimchi, 2 cups cooked rice, sesame seeds
METHOD
- In a small bowl, mix together all the ingredients for the bulgogi marinade.
- In a pan on medium heat, add the mince, mushroom and marinade
- Bring to a boil and then reduce down to a simmer for 6-8 minutes until the liquid has been absorbed by the mince & mushrooms
- In the meantime, mix together the ingredients for the Red Pepper sauce until smooth
- Assembly: start with a base of rice, then top with the vegetables, kimchi, mince and finally a drizzle of the sauce. Enjoy warm!
