Tasty, healthy and Korean – Yaaaap, this is the Bibimbap Bowl, my favorite dish of Korean cuisine. At least from what I’ve tried so far. Admittedly, that wasn’t too much, because I fell in love with the Bibimbap Bowl pretty fast :). Do you know that feeling – you order a dish and love it so much that you just order it again and again because it might be that you are not so enthusiastic about a new dish?
Anyway… if you don’t have the possibility to order a vegan Bibimbap Bowl, not everyone lives in a vegan capital like Berlin, you can make it yourself – and I’ll show you how!
This Bibimbap Bowl is not quite as Bibimbap as you would get it abroad in Korea or a Korean restaurant, it already has a strong Annelina touch. But in the end, it’s definitely good for your health. And as always, you can also add your own touch and steam the raw vegetables, for example.
Bibimbap bowl à la Annelina:
1 cucumber or courgette
50 g whole grain rice or cauliflower rice
50 g smoked tofu
50 g kimchi
1-2 shiitake mushrooms
1 tbsp sesame seeds
1 small handful of soy sprouts
1 small handful of coriander
2 tbsp apple sauce
1 tbsp Tahini
2 tbsp water
1 tbsp rice vinegar
1 tsp miso paste
Use spinach raw, sauté or steam. Using a peeler, peel the carrot into thin slices. Spiral a cucumber or courgette with a spiralizer. Cut the mushrooms into thin slices and sauté in a pan with or without a little oil for five minutes at medium heat. Cook wholemeal rice in a pot or in a rice cooker. Use cauliflower rice raw and cut your smoked tofu into small cubes.
Arrange all the firm ingredients in a bowl and garnish with fresh coriander, sesame seeds, and sprouts.
For the dressing, mix a flat tablespoon of tahini (sesame paste) with a tablespoon of rice vinegar in a small bowl. Sweeten with 2 tbsp apple sauce and one tsp miso paste. If the dressing is too thick for you, dilute it with a dash of water. Pour the dressing over the bowl.