Asian Cuisine

VEGETARIAN BIBIMBAP

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!

INGREDIENTS

INSTRUCTIONS

4-6 Servings

IIII Difficulty

23 Ingredients

40 MIN Preparation

20 MIN Cooking

60 MIN Total Time

Made With Longève

Unseasoned Plant-Based Protein Crumbles

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A bowl of bibimbap with chopsticks resting on top

INGREDIENTS

¾ cup rice wine vinegar
½ cup sugar or agave syrup
½ cup soy sauce or gluten-free tamari
⅓ cup light brown sugar or coconut sugar
3 Tbsp. toasted sesame oil
1 -2 Tbsp. gochujang, plus more for serving

4 large cloves garlic, peeled
1 small shallot, sliced very thin
2 scallions, white parts chopped, green tops sliced thin
½ cup boiling water
3 cups (4 oz) Longève Unseasoned Plant-Based Protein Crumbles
4 oz shiitake mushrooms, sliced thin

1 small piece daikon radish** (about 8 oz), peeled and cut into thin matchsticks
1 small carrot, peeled and cut into thin matchsticks
10 oz baby spinach
12 oz mung or soy bean sprouts, rinsed well
1 tsp. salt

2 Tbsp. toasted sesame seeds, plus more for garnish
¼ cup vegetable oil
3 cups hot, freshly cooked rice
4 hot fried eggs (optional)
1 cup kimchi (optional)
Cilantro or daikon sprouts for garnish (optional)

INSTRUCTIONS

In a small saucepan, combine ½ cup of the rice vinegar and ½ cup sugar or agave nectar. Place over medium-low heat and bring to a boil, whisking occasionally until sugar is dissolved. Remove from heat and allow to cool slightly for a couple minutes.
Place daikon and carrot in a small bowl or canning jar, and cover with the vinegar-sugar brine. Place in refrigerator to cool (uncovered) while preparing the rest of the dish. Can be made a day before for best results.
In another bowl, combine soy sauce, brown sugar, one Tbsp. toasted sesame oil, gochujang, remaining ¼ cup rice vinegar, shallots, scallions, and two cloves of the garlic, minced. Stir, and let sit for a few minutes. Can be made up to three days in advance.
Add boiling water,Longève crumbles and sliced shitakes to the soy sauce marinade. Mix well and let sit for at least ten minutes. Can be prepared one day ahead and allowed to marinate in the fridge overnight. While crumbles are marinating, fill a large pot with water and bring to a boil.
Make a paste of the remaining two cloves of garlic by using a microplane grater, the small holes of a box grater, or by chopping and mashing the garlic with salt on a cutting board. Combine the garlic, salt (if you didn't use it to pulverize), remaining two Tbsp. of toasted sesame oil, and two Tbsp. of toasted sesame seeds to a small bowl. Mix well and set aside.
Add the baby spinach leaves to the boiling water. Cook for about one minute, and remove with slotted spoon or skimmer. Carefully transfer cooked spinach to a strainer and rinse under cold water to stop the cooking process. Working by the handful, squeeze the spinach firmly to remove excess water and then place in a mixing bowl. Add half the garlic-sesame dressing and transfer to a serving bowl.
Add the rinsed bean sproutsto the same pot of boiling water. Cook for about two minutes or until crisp-tender. Carefully transfer sprouts to a strainer and rinse under cold water. Working by the handful, squeeze sprouts firmly to remove excess water and place in a mixing bowl. Add the remaining garlic-sesame dressing, mix thoroughly, and transfer to a serving bowl.
Heat the vegetable oil in a large, non-stick skillet over medium-high heat. Add the marinated crumbles and cook for 8 to 10 minutes, stirring frequently, until the mixture is a deep golden-brown color and caramelized. Remove pan from heat and keep warm.
Serve and enjoy! Divide hot rice into bowls and top each with a fried egg, if desired. Assemble all the cooked vegetables and garnishes at the table, Let each person add to their bowls as they please, and carefully mix everything into the rice with chopsticks or a spoon; the egg yolk should break and mix into the rice. Top each bowl with toasted sesame seeds, cilantro, daikon sprouts and, perhaps, an additional dot of gochujang.

*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.

VEGETARIAN BIBIMBAP

INGREDIENTS

INSTRUCTIONS

Unseasoned Plant-Based Protein Crumbles

INGREDIENTS

INSTRUCTIONS

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