Thursday, March 27, 2008

Mixed Rice (Simplified Vegan Bibimbap)

This recipe is inspired from the Korean dish - Bibimbap @ Wikipedia, which is a healthy and nourishing one-pot meal. Meat and egg are omitted for a vegan version. Usually, the vegetables are either seasoned or sautéed. However, I have left the carrot and cucumber raw, to save work, lazy me! Blanched or sautéed the carrot and add some seasoning, if desired. If you can’t get the vegetarian mushrooms, just sautéed some fresh shiitake mushroom. What’s next? Just mixed the rice and vegetables well, sprinkle with some chilli flakes! Enjoy the mixed rice.

Preparation: 30 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 75g shredded carrot
° 75g shredded Japanese cucumber
° 100g vegetarian mushroom, steamed and shredded or chopped
° 1 nori sheet, shredded
° 1 teaspoon roasted sesame seeds
° 4 bowl cooked brown rice

Soybean Sprout
° 150g-200g soybean sprout, trimmed and blanched
° 1 teaspoon sesame oil
° 1 teaspoon roasted sesame seeds
° ½ teaspoon apple cider vinegar
° Korean chilli powder or dried red chilli flake, or coarse chilli, to taste
° salt to taste

° 250g spinach, trimmed, blanched, drained well and cut into sections
° ¾ tablespoon sesame oil
° 1 tablespoon light soy sauce
° 1 teaspoon roasted sesame seeds

1. Place soybean sprout in a salad bowl. Stir in the sesame oil, sesame seeds, vinegar, chill powder or dried chilli flake or coarse chilli, salt and sugar. Mixed well and set aside.
2. Place spinach in a salad bowl. Stir in the sesame oil, light soy sauce and sesame seeds. Mixed well and set aside.
3. Divide brown rice into individual serving bowls or plate. Arrange soybean, sprout, spinach, carrot, cucumber, and vegetarian mushrooms on top.
4. Garnish with shredded nori and sesame seeds and serve.


Anonymous said...

Wow, Fantastic:-)
How abt the sauce? I recall they have special chilli - like sauce to mix the rice with.
Wow, I am hungry:P

a veg*n @ Blog*Spot said...

Hi anonymous

Yes, it should go with a special sauce - Gochujang (the spicy, fermented paste made out of chili powder, soy beans, glutinous rice powder and some honey).

No recipe for that yet and not sure where to get it too.Have to check it out at the Korean Shop.

I sprinkle coarse chilli flakes instead. Omit for kids that can't take spicy stuff.

Cheers :)

Steffi said...

there are unvegetarian mushrooms?

a veg*n @ Blog*Spot said...

Hi avotrouge

Sorry for the confusion. Oh, that is the product name, it is mushroom stalks with seasoning. The company must have run out of ideas on the naming this.

Cheers :)

Anonymous said...

Hello Crystal,

I stumbled upon your blog while searching for vegetarian eateries. I think you've done an amazing job with your blog! Please contact me at

I seek your permission to introduce your blog to fellow vegans/vegetarians and hope you'd share your knowledge with us.

Thank you very much,
Pauline Vegemight

Anonymous said...

Hi Crystal, if you are still looking for gochujang, I found it at the food section at the top floor of the OG next to Centrepoint. It can also be used for Tofu Stew (soon dubu).

a veg*n @ Blog*Spot said...

Thanks anonymous for letting me know where to find gochujang :)

Cheers :)

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