Vegan Chicken Bibimbap
Experience the vibrant flavors of Korea with this Vegan Chicken Bibimbap, a plant-based twist on the beloved classic. This colorful dish features a hearty base of fluffy white rice topped with marinated vegan chicken strips, sautéed seasonal vegetables, and a drizzle of bold, spicy-sweet gochujang sauce. Infused with the nutty aroma of sesame oil and a rich umami undertone, each ingredient is cooked to perfection before being artfully arranged in a bowl. Easy to customize and packed with nutrients, this recipe makes an ideal weeknight dinner or impressive lunch option. Garnished with fresh scallions and sesame seeds, this vegan bibimbap is a wholesome, flavorful, and beautifully balanced way to explore Korean cuisine in your own kitchen!
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Ingredients
- 2 cups long-grain white rice
- 300 grams vegan chicken strips
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 minced garlic clove
- 200 grams fresh spinach
- 1 thinly sliced carrot
- 1 thinly sliced zucchini
- 100 grams bean sprouts
- 100 grams shiitake mushrooms
- 1 thinly sliced red bell pepper
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 thinly sliced scallions
- 1 tablespoon sesame seeds
Directions
Step 1
Cook the white rice according to package instructions.
Step 2
In a bowl, combine the vegan chicken strips with soy sauce, sesame oil, and minced garlic. Let it marinate for at least 15 minutes.
Step 3
Heat a non-stick pan over medium heat and sauté the marinated vegan chicken strips until golden brown, about 5-7 minutes. Remove and set aside.
Step 4
In the same pan, add a little more sesame oil if needed, and separately sauté the spinach, carrots, zucchini, bean sprouts, mushrooms, and red bell pepper until just tender. Season each vegetable lightly with a pinch of salt and set aside.
Step 5
In a small bowl, mix the gochujang paste, rice vinegar, and sugar until smooth to create the bibimbap sauce.
Step 6
To assemble, divide cooked rice among four bowls. Arrange the sautéed vegetables, vegan chicken strips, and scallions on top.
Step 7
Drizzle each bowl with the gochujang sauce and sprinkle with sesame seeds.
Step 8
Serve warm and mix thoroughly before eating for a delicious and authentic bibimbap experience.
Nutrition Facts
| Serving size | (1447.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1592.8 |
| Total Fat 46.2g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3518.1mg | 0% |
| Total Carbohydrate 217.0g | 0% |
| Dietary Fiber 34.1g | 0% |
| Total Sugars 28.9g | |
| Protein 89.5g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 480.7mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 2269.1mg | 0% |
Source of Calories