Vegan Mushroom Bibimbap with Homemade Gochujang
This recipe is fantastic for when you need something more substantial. Gojuchang sauce for normal Bibimbap bowls is amazing but often is loaded with corn syrup and nasty preservatives, not a beauty food at all! This fresh mixture is a delicious alternative that only takes a few minutes to mix up. You’ll need to order the korean red pepper powder unless you have an asian store nearby, but it keeps almost indefinitely and is perfect for spicing up homemade kimchi too!
Ingredients
- Homemade Gochujang Sauce:
- 3 tablespoons raw honey
- 3-5 tablespoons korean red pepper powder Find on amazon here: https://amzn.to/1YS2fly
- 2 teaspoons organic miso paste
- 4 tablespoons filtered water
- 2 teaspoons brown rice flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of sea salt
- For the Bibimbap Bowl:
- Coconut oil for cooking
- 1 ½ cups spinach
- 1 teaspoon minced garlic
- salt and pepper to taste
- ¾ cup very small button mushrooms
- 1 teaspoon organic reduced sodium tamari sauce gluten free soy sauce
- 1 1/2 cups cooked brown rice
- 1 cucumber peeled and julienned
- ½ cup julienned organic carrots
- 1 cup organic vegan kimchi any vegan kimchi will work but make sure it's vegan and doesn't contain fish sauce
- Serving suggestion: unseasoned rice wine vinegar or additional reduced sodium tamari sauce
Instructions
- Mix all ingredients together for Gojuchang sauce. Start with 3 tablespoons of pepper and increase to taste.
- In a medium nonstick saucepan over medium high heat, saute spinach and garlic quickly (2-3 min) in coconut oil being careful not to let garlic burn. Season with salt and pepper to taste. Set aside.
- Using same pan, add mushrooms and tamari and reduce heat to medium. Cook until mushrooms soften (about 4-5 min) stirring frequently. Set aside.
- Assemble each bowl with half the brown rice, mushrooms, cucumber, carrots, kimchi and desired amount of the Gochujang sauce.
- Combine ingredients in bowl together after serving and add unseasoned rice wine vinegar or additional reduced sodium tamari sauce to taste, if desired.
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