Ingredients
Method
Bulgogi Sauce
- 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.
Bibimbap Sauce
- 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.
Bean Sprouts
- 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.
Carrots
- 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.
Lotus Root
- 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.
Assemble
- Add cooked rice to a bowl.
- Add veggies of choice, Beyond Meat Bulgogi and as much sauce as you would like.
