Vegan Bibimbap Bowl

Bibimbap means mixed rice and we are totally in love with the concept and flavours of these colourful Korean bowls. We eat versions of this so often, it’s our go-to dinner when we are stuck for inspiration. They’re a great way to use up leftovers or odds and ends from your veg drawer too. Eat with hot sauce and kimchi – a spicy, sour fermented cabbage full of flavour and so much goodness for your guts – we stock a really good one or search here in the blog to make your own. Traditionally topped with a raw or fried egg, we prefer some scrambled tofu. Here’s the very loose and flexible recipe which you should totally make your own. Enjoy!

Liz x

Ingredients

• Cooked rice (hot or cold)
• kale, garlic, salt
• mushrooms, soy sauce
• carrots, sesame oil, soy sauce, lime juice, sesame seeds
• scallions
• silken tofu, salt, pepper, turmeric
• kimchi
• hot sauce

Method

1. Cook rice or use leftover rice and make a cold bowl.
2. Rinse your kale and strip out the tough stems. Finely slice the stems and place in a pan with a little oil and some sliced garlic. Sauté gently until they start to soften, then add the wet leaves and a sprinkle of salt. Stir fry to wilt the leaves, you may want to add a little splash of water to help them wilt.
3. Slice the mushrooms and sauté with a little oil until they start to colour. Then add a splash of soy sauce and let the mushrooms cook for a few minutes until they are dark and delicious.
4. Grate or julienne carrots. Mix them in a bowl with a splash of soy sauce, a drizzle of toasted sesame oil and a squeeze of lime. Sprinkle with sesame seeds.
5. Scramble tofu by stirring silken tofu in a hot pan with some butter, salt, pepper and a pinch of turmeric. Break it up into lumps and sauté until it’s hot through.
6. Slice your scallions and assemble your bowls. Start with rice then top with a portion of all the other sides. Stir and dig in!