In this vegan version of bibimbap, brown rice provides a hearty base for pickled cucumbers, seasoned spinach and sprouts, and miso mushrooms. For a delicious (though non-vegan) accompaniment, top with a runny fried egg, and mix the yolk in the rice bowl along with the homemade gochujang sauce.
For the Quick-Pickled Cucumbers
3 mini cucumbers (or 1 large cucumber), thinly sliced
¼ cup rice wine vinegar
1/4 teaspoon salt
For the Seasoned Bean Sprouts & Spinach
6 ounces mung bean sprouts
6 ounces spinach
1 tablespoon plus 2 teaspoons sesame oil, divided
1 teaspoon reduced sodium soy sauce
¼ teaspoon salt
1 tablespoon rice wine vinegar
1 teaspoon sesame seeds
For the Miso Mushrooms
1 tablespoon sesame oil
8 ounches shiitake mushrooms, sliced
1 clove garlic, minced
1 tsp minced fresh ginger
1 tablespoon miso paste
1 tablespoon water
1 teaspoon reduced soduium soy sauce
1 teaspoon mirin
For the Gochujang Sauce
1 clove garlic
1/8 teaspoon salt
2 tablespoons gochujang paste
1 tablespoon sesame oil
1 teaspoon brown sugar
2 tablespoons water
For serving
2 cups cooked brown rice
2 eggs, fried (optional; runny yolk recommended)
1. Make the Quick-Pickled Cucumbers: In a medium bowl, toss cucumbers with vinegar and salt. Set aside.
2. Make the Seasoned Bean Sprouts and Spinach:Â Bring a medium pot of water to a boil. Add mung bean sprouts and cook for 1-2 minutes. Remove from water with slotted spoon, drain, and place in a small bowl. Keep the water boiling. Toss the sprouts with 1 tablespoon sesame oil and the soy sauce. Add spinach to the same pot of water and cook for 2-3 minutes. Remove from water with slotted spoon, drain, and place in a small bowl. Toss spinach with 2 teaspoons sesame oil, vinegar, and sesame seeds.
3. Make the Miso Mushrooms: In a heavy pan over medium heat, heat the sesame oil. Add sliced mushrooms and saute for 5-7 minutes, or until they begin to soften and brown. While the mushrooms cook, mix together the miso paste, water, soy sauce, and mirin in a small bowl until smooth to make the sauce. Set aside. Add garlic and ginger to the pan with mushrooms, and cook for 2-3 minutes longer. Remove pan from heat and toss mushrooms with the miso sauce.
4. Make the Gochujang Sauce: Mince the garlic and sprinkle with salt. Using a mortar and pestle or the flat edge of a knife, mash garlic until it forms a paste. In a small bowl, mix together garlic paste, gochujang paste, sesame oil, sugar, and water.
5. Assemble the bowls: divide brown rice among bowls, and top with cucumbers, sprouts, spinach, and mushrooms. Place fried egg on top of vegetables, if desired. Serve with gochujang sauce on the side. To eat, drizzle over the sauce, then mix to coat everything with sauce.
Note: Optional eggs not included in nutritional analysis.
An Oldways recipe, courtesy Alexis Evangelos
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