Beefless Bibimbap

Cook the rice

1. Cook the short-grain rice using your preferred method
2. Keep warm until ready to serve

Prepare the vegetables

1. Blanch the spinach for 30 seconds, drain, squeeze dry and season lightly with sesame oil and salt
2. Repeat with the beansprouts
3. Heat a pan with a little oil and fry the carrots quickly until just tender, season lightly and remove
4. Repeat with the courgette
5. Fry the mushrooms in the same pan, cooking them until deeply golden before seasoning

Cook the “beef”

1. Mix the soy sauce, mirin, garlic, sesame oil and black pepper
2. Pull the plant based steaks into roughly 1cm thick strips, or use mince
3. Toss with the marinade
4. Heat a drizzle of oil in a frying pan over a medium heat and cook for 6–7 minutes until deeply caramelised

Assemble

1. Stir all the gochujang sauce ingredients together until smooth and glossy
2. Spoon hot rice into wide bowls
3. Arrange the vegetables neatly on top in sections
4. Add the beefless strips
5. Finish with a few spoonfuls of gochujang sauce

Serve

1. Add tofu or fried eggs if using
2. Scatter with sesame seeds
3. Mix everything together thoroughly before eating