Bibimbap is a great way to use up leftover banchan (Korean side dishes). Or a quick meal after making a bunch of banchan for the week. This version will use some seasoned spinach banchan (Sigeumchi-namul) in my last recipe and some that we will make for the dish. Gosari 고사리 is also really good in bibimbap.
No veggie dish is mandatory; it’s really up to you what to put. The combinations are endless. Have fun and experiment.
To keep our Bibimbap gout friendly and vegan, we will use Beyond Meat Burger patties instead of meat. When I bought these, we were going to make burgers. But after making the spinach, bibimbap sounded good. They do have a ground “beef” product, and that should also work.
The Beyond Beef was also used in my vegan stroganoff recipe and my Beyond meat tacos recipe.
Some of the ingredients that you will need.
Soy Sauce: This is a Korean brand that I like.
Garlic: For convenience pre chopped garlic can be a big time saver. Fresh is better but yes this is real life.
Plum Syrup: It add sweetness along with a great depth of flavor.
Roasted Sesame Seeds.
Raw Sugar I like the flavor that it adds.
Red Pepper Paste or gochujang
Roasted Sesame Oil
Apple Sauce: Bulgogi marinade usually has some kind of ground up fruit. Usually apple or pear. For convenience applesauce works great.
For the Bibimbap Sauce, mix red pepper paste, soy sauce, sesame seeds, sesame oil, raw sugar, plum syrup, and garlic. Then set aside for at least one hour. It’s really better the next day.
For the bulgogi sauce, mix applesauce, soy sauce, raw sugar, sesame oil, garlic, and green onions.
The soybean sprout banchan is not a fully tested recipe. But I will tell you what I did with close amounts for the ingredients.
First, boil the bean sprouts for three to five minutes until they start to soften and lose the raw taste. Remove from the boiling water and drain. Place them into a large bowl, and while they are still hot, season with red pepper flakes, green onion (finely chopped), garlic, sesame oil, and salt.
This was my first time using prepared lotus root. My wife did some searching on Korean cooking blogs to find out how to use it. When using fresh lotus root, it’s best to blanch it in boiling water with some vinegar. When using the prepared root, this step is not necessary.
But when using the prepared root, rinse it off and give it a one hour soak in cool water. Drain and add to boiling water for five minutes. Pour off most of the water leaving about two cups of water. To the water, add soy sauce and raw sugar. Stir it and cook until the liquid is almost gone, then add the plum syrup and turn off the heat. Please give it a good toss, set it aside, and let it cool.
The carrot part of the recipe is easy except for the julienne cutting part. Julienne cut two carrots add to a pan with one teaspoon of oil (I use extra virgin olive oil). Cook until they start to get soft and have a little color. Season with a pinch of salt and remove from the heat.
To Make the Beyond Meat Bulgogi on medium-high heat, cook the Beyond Meat patties until they have some color on both sides. Chop them up and cook a little more. Then add the bulgogi sauce and turn the heat up to high. While occasionally stirring, cook until most of the liquid has evaporated. Reduce the heat to medium and brown the “meat.” Remove from the heat and set aside.
Time to assemble to a bowl, add your cooked rice, and arrange your choice of vegetables. I did add some vegan kimchi. But not the one in my vegan kimchi recipe (it’s gone). This one I bought at Walmart it’s made in Korea and actually not too bad. Then add some of the Beyond Meat Bulgogi.
After that add as much sauce as you would like. Just keep in mind it’s kind of spicy.
Please comment below what is your must have veggie in your bibimbap.
If you like this recipe then please pin it on Pinterest. That really helps me get more exposure.
- 2 patties Beyond Meat
- 1/4 Cup Red Pepper Paste
- 2 Tablespoons Soy Sauce
- 1/2 Tablespoon Sesame Seeds
- 2 teaspoons Sesame Oil
- 1 Tablespoon Raw Sugar
- 1 teaspoon Plum Syrup
- 1 teaspoon garlic
- 2 oz Apple Sauce Unsweetened
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Sesame Oil Roasted
- 1 Tablespoon Garlic
- 2 each Green Onions chopped
- 12 oz Soy Bean Sprouts
- 1 teaspoon Red Pepper Flakes Korean
- 1 Tablespoon Green Onion chopped
- 1/2 teaspoon Garlic
- 1/2 teaspoon Sesame Oil
- 1/4 teaspoon Salt
- 12 oz Lotus Root
- 1/4 Cup Plum Syrup
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Raw Sugar
- 2 each Carrots julienne cut
- 1 teaspoon Oil
- 1 pinch Salt
- 1 Cup Rice cooked
- Mix together 2 ounces applesauce, 3 Tablespoons soy sauce, 2 Tablespoons raw sugar, 1 Tablespoon sesame oil, 1 Tablespoon garlic and 2 chopped green onions.
- mix 1/4 Cup red pepper paste, 2 Tablespoons soy sauce, 1/2 teaspoon sesame seeds, 2 teaspoons sesame oil, 1 Tablespoon raw sugar, 1 teaspoon plum syrup and 1 teaspoon garlic. Then set aside for at least one hour. It's really better the next day.
- In a large pot of boiling water blanch soybean sprouts for 3 to 5 minutes.
- Remove from boiling water and drain.
- Season with 1 teaspoon red pepper flakes, 1 Tablespoon green onion (finely chopped), 1/2 teaspoon garlic, 1/2 teaspoon sesame oil and 1/4 teaspoon salt.
- Julienne cut two carrots
- Add carrots to a hot pan with one teaspoon of oil. Cook until they start to get soft and have a little color. Season with a pinch of salt and remove from the heat.
- Open a 12 ounce package of lotus root. Rise then soak in cold water for 1 hour.
- Drain and add to boiling water for five minutes.
- Pour off most of the water leaving about two cups of water. To the water add 2 Tablespoons soy sauce and 2 Tablespoons raw sugar. Give it a stir and cook until the liquid is almost gone.
- Add 1/4 cup plum syrup and turn off the heat. Give it a good toss set aside and let it cool.
Beyond Meat Bulgogi
- Brown 2 Beyond Meat patties, give a rough chop then cook for an additional 2 minutes.
- Add the bulgogi sauce and turn the heat up to high.
- While occasionally stirring cook until most of the liquid has evaporated. Reduce the heat to medium and brown the "meat".
- Remove from the heat and set aside.
- Add cooked rice to a bowl.
- Add veggies of choice, Beyond Meat Bulgogi and as much sauce as you would like.
This recipe is great and such a good one for using odds and ends in the fridge. A welcome new addition to our regular rotation!
Yes, it is a great way to use up leftovers!
[…] Beyond Beef was also used in my Bibimbap recipe. […]
[…] of choice: In this recipe we used plum syrup and brown sugar. Plum syrup was also used in the Beyond Meat bibimbap recipe. You should play around to find what you […]