Plant-based Korean Bibimbap

This easy to make dish is light, tasty and quite different to other Asian cuisines. Perilla (also known as shiso) is a herb used in Korean dishes and is available at most Asian supermarkets. Related to mint, perilla has a very distinct flavour. It tastes nutty, almost like toasted sesame seeds, with a hint of cinnamon.

INGREDIENTS

100g sweet potato noodles

1 carrot, julienned

1 small cucumber, sliced

1 cup baby spinach

1 bunch asparagus, lightly steamed

1 small capsicum, finely sliced

1 cup mushrooms, sliced

1/2 cup edamame beans

1/2 cup sprouts (I used lentils)

1/4 cup perilla leaves, finely sliced

2 tablespoons sesame seeds, toasted


Sauce

2 tablespoons tamari

2 tablespoons maple syrup

1 tablespoon rice wine vinegar

1 teaspoon sambal oelek*

1 garlic clove, minced


METHOD

  1. Cook sweet potato noodles as packet directions. Place into the bottom of a wide bowl and add other ingredients around the edge.

  2. Whisk together sauce ingredients.

  3. Spoon sauce onto dish and garnish with toasted sesame seeds.

*Sambal oelek is an Indonesian hot sauce made with chilies and salt. You can also use Korean chili paste.


DIFFICULTY: Easy peasy

SERVES 2



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