bibimbap bibimbap gochujang I have to say all these Korean words today
bibimbap bibimbap bibimbap
Hi hi! It's Lauren Toyota I'm hot for food back with another awesome recipe video for you today
And you may have seen this one on my Instagram. I teased it a little bit. Today, we're gonna make vegan bibimbap
Oh, yes with crispy gochujang cauliflower
Lots of veggies, even a vegan egg on top. Now the vegan egg, of course, is the vegan egg
you saw me make for the breakfast trifle recipe so I'm not gonna get into the how-to of that
but we are going to add it on top. We're gonna start by making the gochujang sauce and the crispy cauliflower
It's very similar to the way I make my cauliflower buffalo wings
But we're making a different sauce and we're going to use gluten-free flour so that this whole bibimbap is gluten free
of course, since it is rice based. You should also have your sticky rice made in advance. You're using a short grain, uh
You know white rice or I use Japanese rice. So even though this is a Korean dish. I don't know
We're just mixing it all up I suppose
The batter is brown rice flour
non-dairy milk some garlic powder or
Granulated garlic and a little bit of salt and pepper and then mix that up and now you can dip your bite sized
Cauliflower florets into that and place them on a parchment lined baking sheet
So when you dip the florets just make sure you tap off the excess batter before placing them on the tray
And that way you'll get a nice thin coating of crispy batter
So throw these in an oven preheated to 450, you know, it's got to be hot. It's hot for food
30 minutes flipping halfway between
now your oven may be slightly different just make sure it's hot and that you're watching them and that you flip them and they
Should be nice and golden brown
While they're baking will make the gochujang sauce and then they'll be ready to baste when they come out of the oven
Into a blender, place a knob of ginger some tamari or low-sodium soy sauce, the gochujang Korean pepper paste,
unsweetened rice vinegar,
coconut sugar, sesame oil,
granulated garlic or garlic powder, and onion powder
And now blend this until it's very smooth
All right. So traditionally with a bibimbap you are served gochujang sauce on the side. I don't actually know if
they mix it with all this type of stuff, but I did this so that it's not like
Overwhelmingly hot and it's a nice balance of sweet,
vinegary, salty,
peppery, spicy, the whole thing. So that's why I've blended all these things together and it smells amazing.
You're gonna love this. So reserve half of a cup because this is gonna be served with your bowl -- your bibimbap -- and
the rest of it will be battered on the.. or will be coated on the cauliflower. So put that in a larger bowl
where you can brush the sauce onto the cauliflower once it's baked
All right, so our crispy cauliflower is baked once -- crispy, golden brown
We're gonna take our gochujang sauce and we are going to brush it onto the cauliflower
as opposed to dipping because you want more of a lighter coating of this sauce. It's very intense
And this will just get it nice and even but kind of light on the cauliflower
So it's gonna take a few minutes, but just get a silicone brush like this and
brush the sauce on like this. Put it back on the parchment lined baking tray
So for this second bake you just want to lower the temperature of the oven to 425
Because this sauce has sugar in it, it does caramelize quite quickly. You don't want it to burn
So get these on the oven right away for another 18 to 20 minutes. Just watch them. You are gonna flip them again halfway through
the bake time and they should be nice and crispy and have some color on them
The other reason we brushed is because this sauce is thicker than when I do the like hot buffalo wing sauce
which is thinner and easier for dipping, so just some hot tips for you
The gochujang cauliflower is the main part of this dish. It's the "meat" component of the bibimbap
There are gonna be some raw
julienned veggies and some bean sprouts
We're gonna do the egg, which if you want to know how to make the tofu and egg yolk sauce
Click the i card here or the link below to that recipe
It's obviously optional or you could just make the egg yolk sauce and serve that on it as well without the tofu bits
But that's fine
And then there gonna be some cooked
Components of the dish including shiitakes and a combination of napa cabbage and spinach so we'll cook that up quickly right now
And then we will assemble our bibimbap
So in a cast-iron skillet
Put some vegetable oil in a hot pan and then lay out the slices of shiitake in an even layer and brown for about three
to four minutes
Don't overcrowd the mushrooms or they're gonna steam instead of brown
Then add a bit of salt and pepper to taste
Flip them and brown the other side for about three minutes and then you can remove them from the pan and set aside
Now while the pan's still hot, add sesame oil, minced garlic, and minced ginger to the pan. Lower the heat if it's too hot
Saute this for one to two minutes until it's fragrant and soft
Then add thinly sliced napa cabbage and saute for about three minutes
Once it's cooked down and wilted, reduced to about half the amount. Push it to one side of the pan. Add a bunch of spinach
Lower the heat and place a lid on the pan for three minutes
Then when you remove the lid the spinach should be wilted and still bright green
You can combine all the greens together and remove from the pan and set aside
So in real life everything's ready in advance, you've got it timed perfectly and now you can assemble
Now you could technically make all this in advance. You could reheat up the shiitake, the cabbage, the wings, and the rice
There is construction happening outside. So there's nothing we can do about it
So what I actually did with the rice is I made it in advance
But I heated it up in the cast iron to get it crispy, a nice crispy bottom
Traditionally bibimbap is served in a granite or a clay bowl or pot and it comes to the table really effin' hot but I
don't have the means for that. So I'm using a regular nice sort of Asian style big bowl here
So then when you mix the bowl up, you'll get crispy rice in there. And that's what bibimbap is: mixed rice
That's what it translates to
So let's just assemble this thing, make it look pretty and then we'll mess it all up by mixing the rice together with all the
veggies and stuff
Look at that beautiful vegan bibimbap with
crispy
gochujang cauliflower
Now before I eat this, got to mess it up, got to mix up that rice, all the sauce. Oh
Yeah, okay. So the crispy rice did its thing. I highly suggest doing that idea that I mentioned
Mmm!
Oh my god
Now the egg's optional but it makes it really lit
Mmm! And you can do this little trick if you just want to serve the yolk sauce
I hollowed out a little end of a cucumber there. Put that in your bowl
and then
mmm!
More eggy sauce!
So, in a bibimbap the egg, of course, makes sort of the
rice sticky and creamy. So you mix it like this and this actually does the exact same thing even though it's a vegan egg sauce
Mmm!
So add as much as you like
The whole recipe -- I know I made one bowl -- but the whole recipe makes four bowls this size, so
very good portions
add as much of the
Gochujang sauce as you like that we reserved on the side
So I watched a whole video on how you're really supposed to eat bibimbap and you're supposed to use the spoon
... is how you're supposed to eat. You're supposed to pile everything onto the spoon with your chopsticks and then eat from the spoon
If it came in the clay pot it would be really hot. It's not as hot right now. Mmm!
Okay this cauliflower, even if you just want to make the cauliflower on its own, it's amazing
If you wanted you could even do crispy tofu
With that sauce, if you don't want to use cauliflower. There's so many ways of modifying this so do whatever you want
This is like ultimate comfort food. I mean, it's ultimate Korean comfort food, for sure
Mmm! And you can never get a vegan one in a restaurant at least not with like obviously an egg
I've had good ones that come with like rice and shiitake
very simple ones
But when you make it at home, you can customize it and add whatever you like,
take away whatever you don't like. And I'm not like a super spicy person. This is the exact right amount of spice
Mmm! You know,
I've been seeing some complaints in the comments about how my eating is taking up more time than the actual recipe portion of the video
You know, just a few comments here and there
I'm under the impression that the majority of you HOT for foodies like this aspect of the video
But if I'm wrong
Please let me know in the comments. I also put a poll up here in the card
So if I'm doing something you don't like just tell me but I may or may not listen to you. Hahaha
I like this part of the video because no one else eats their food in like cooking shows on television and
this is television, people. Okay, I get that we're on the internet. But like it's the same thing, if not better, definitely better
And I like breaking the rules
Even if it makes my videos underperform when it comes to analytics. Hahaha!
I don't care. That's not why I'm here
Okay
So I just really want to keep eating this, so I am gonna stop talking right now, so I can finish this
Wrap it up
I hope you make this vegan bibimbap and the crispy gochujang cauliflower
And the egg and combine it all, get messy, get sticky
Get bi-bapping
I don't know if that's offensive. I hopefully hopefully it's not. I love the name bibimbap!
I'll be back next Wednesday, of course, with a brand new video. Subscribe, comment, like, share,
love and cook and go vegan. Bye! Love you!
bibimbap!