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Korean cuisine is intrinsically healthy, based on a wide array of vegetables and grains, and “bibimbap”, a customizable rice dish, is a great introduction to this rich culinary tradition. Literally translated as “rice mixed with assorted vegetables”, bibimbap is essentially a hot grain bowl. Our vegetarian bibimbap recipe takes all the yummy parts and adds Longève Unseasoned Plant-Based Protein Crumbles. Have fun, mix it up, and enjoy!
*GOCHU-WHAT NOW?: Gochujang is a spicy red chili paste commonly used in Korean cooking. Thick, sticky and very versatile, it adds heat and depth to marinades, dipping sauces, soups and stews. It's also super concentrate; a little goes a long way! Gochujang is usually sold in tubs and can be found in Asian markets and the international section of many grocery stores. Once opened, it can be stored in the fridge for up to a year.
**DELECTABLE DAIKON: If you've seen Daikon Radishes in the grocery before, you'd be forgiven for thinking they were fat, white carrots. They're super crunchy and most commonly enjoyed raw, and they have a subtly sweet and spicy flavor. If you can't find daikon at your supermarket, try an Asian market. They're showing up increasingly at farmers' markets, too, and can most often be found in the winter.