Vegan Bibimbap

this is such a fun and customizable dish! you don’t have to stick with our toppings, put anything you’d like on there!

At the BE-hive, WE  LOVE BIBIMBAP. Let’s be real, Diana’s favorite foods are all Korean foods. Bibimbap is a rice dish topped with an assortment of meat and veggies, usually a sauce made with gochujang and then mixed, mixed, mixed up. 

First let’s make the sauce, mix 4 T gochujang, 2 T sugar, 2 T sesame oil, 1 t minced garlic, 1 t sesame seeds and 2 T water. Set aside.  

Open up a pack of BE-Hive slices and cut them into strips. As thick or thin as you want. Seperate the slices then marinate in:

1/4 c soy sauce
2 T sugar
1 T sesame oil
1 t of minced ginger
1 t minced garlic. 
Let sit while you make your toppings and rice. 

Shiitake mushrooms: you can rehydrate dried shiitakes in hot water for 10-15 mins. Drain then season with sesame oil, vinegar and salt. 

Carrots: Lightly cook and season with salt

Spinach: blanch in boiling water, rinse off and squeeze. Then separate it into a boil seasoning with a little salt, sesame oil and sesame seeds. 

Zucchini: Lightly cook and season with salt

I also like pickled radish, kimchi, bean sprouts anything you like!

Sautée your marinated seitan on medium high heat until warm and browned and you’re ready to build. A little char will give it more of a bulgogi style taste. 

Arrange all your tasty goods in little piles over your rice. 

pouring the sauce all over. Now that you spent all that time making it look perfect, you can’t eat your bibimbap right until you MIX IT ALL UP. Mix and mix and mix til every bite is a little bit of everything. ENJOY!