Workshop/Easy Vegan Bibimbap/Topic/natural antioxidants/

So today’s cooking event was all about making vegan bibimbap.

We made many toppings within 60mins.

And when everything is ready, just place all ingredients on top of the steamed rice( and quinoa) to complete the dish.

This is the recipe we shared at the workshop.

Spinach namul 2-3 servings

100g fresh spinach

A pot of boiling water with a pinch of salt

★4tbsp chopped green onion

★1tbsp roasted sesame seeds

★1/4 tsp salt

★1tsp roasted sesame oil

(1)Boil spinach for 1min.

(2)Rinse (1)in cold water and drain well.

(3)Mix (2)and the all ★ ingredients.

Sautéed carrot 2-3 servings

1cup finely shredded carrots

1tsp salt for the preparation

1tbsp roasted sesame oil (1)Salt the carrots and let it sit for 5 mins. (2)Rinse the carrots in cold water and drain very well. (3)Warm the oil in a frying pan. (4)Sauté the carrots over medium heat for 1-2mins.

Sautéed mushrooms 2-3servings

100g sliced champignons

1/2 tsp garlic salt

1tbsp any oil

A dash of soy sauce

(1)Warm the oil in a frying pan.

(2)Add garlic salt and sauté the champignons over medium heat for 5-6mins.

(3)Turn off the heat and add soy sauce to taste.

Soy ground beef 2-3 servings 100g extra firm tofu (Edeka bio) 1/2 cup dried soy granules(Alnatura)

1tsp roasted sesame oil

(1)Shred the tofu using a cheese grater.

(2)Boil dried soy granules for 5mins and drain well. (3)Warm the oil in a frying pan. (4)Sauté both over medium heat for 3mins.

(5)Turn off heat and add some sauce.

(see below)

Gochujang sauce 2-3 servings Mix all ★ in a bowl. ★ 4tsp soy sauce ★ 2tsp mirin (or white wine with a pinch of sugar) ★ 2tsp raw cane suger ★ 2tsp roasted sesame oil ★ 1tsp gochujang ★ 2tbsp finely chopped red onion

Gochujang based dressing 2-3 servings

This dressing is not essential, but

but if you want more flavor, go for it.

★ 3tbsp soy sauce

★ 1tbsp sesame oil

★ 1tsp sesame seeds

★ 1tsp raw cane sugar

★ 1tsp rice vinegar

★1tsp gochujang

(1)Mix all ★ in a bowl.

I didn’t have enough time to teach this kimchi at this workshop.

But it’s my quick Kimchi.

I usually pickle it 2 days before the event date so it tastes the best :)