Vegan Bibimbap (With Vegan Egg Yolk)
This is my take on a delicious vegan version of Korean bibimbap using wholesome ingredients. It's also gluten-free and full of a variety of vegetables and uses jack fruit and tofu to replace the meat. Topped with a realistic vegan egg yolk made from tomatoes.
Ingredients
Vegan Egg Yolk
- 3 cups distilled water
- 5 tsp sodium alginate
- 2 large orange tomatoes or 3 cups of orange cherry tomatoes
- 1/2 tsp mustard powder
- 1 tsp black salt
- 8 g calcium lactate (this will depend on weight of your final tomato belnd) See notes
Bibimbap
- 4-5 packed cups spinach
- 3 cups purple cabbage, shredded
- 3-4 carrots, cut into match sticks
- 1 large zuchinni, cut into match sticks
- 4 oz shiitake mushrooms, thinly sliced
- 1 garlic clove, minced for bean sprouts
- 2-3 scallions, thinly sliced
- 12- 16 oz bean sprouts can also use 2 canned bean sprouts
- 2 cans jackfruit
- 14 oz organic firm tofu, one package
- 2 tbsp tamari sauce
- 2 tbsp sesame oil
- 2 tsp date sugar
- 2 garlic cloves, minced for tofu and jackfruit
- 6-8 cups cooked rice
Bibimbap Sauce
- 2 tbsp gochujang
- 1 garlic clove, minced
- 1 tbsp date sugar
- 1 tsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tbsp sesame seeds
Instructions
Vegan Egg Yolk (optional)
- I highly recommend preparing this ahead of time, like one day before.
- Place distilled water in blender. Add the sodium alginate and blend well for about 1 minute or until its well blended and mixture thickens. You should get a gel like consistancy
- Place this is an air tight container and let sit in the fridge overnight to remove air bubbles
- Preheat oven to 300 degrees F. Place orange tomatoes in an oven safe baking dish. Pour olive oil on top and coat each tomato.
- Place in oven for 30 minutes. Flip tomatoes to the other side and cook for another 15 minutes. Tomatoes should be nice and soft.
- Add roasted tomatoes to a high speed blender. Add the mustard, black pepper and olive oil. Blend well about 1 - 2 minutes.
- Pour mixture through strainer and weigh your final mixture. This will depend on how much calcium lacatate you need to add. For every 200g of mixture you'll need 6g of calcium lacate. My mixtue was around 250 so I added about 8 g of calcium lacate.
- Add calcium lacate to your tomato mixture and mix well. Let it sit in the fridge for 2 - 3 hours to remove air bubbles.
- Add the mixture to silicone yolk shape molds and freeze for 30 minutes.
Bibimbap
- While tomato is freezing you can prepare the bibimbap.
- Cut the carrots and zuchinni into thin match sticks. Thinly chop the red cabbage.
- Cut tofu into rectangular pieces and place into air fryer basket and bake at 400 degrees F for about 10 - 15 minutes or until becomes golden and crisps on the edges. If you don't have an air fryer you can also cook in a saute pan and fry each side over the stove. Cook each side for about 2 -3 minutes or until sides are crispy. Set this aside.
- Heat a large saute pan over medium heat and add olive oil. Place carrots and add salt, pepper, and 1 tbsp of sesame oil. Cook for about 3-5 minutes or until carrots are cooked. Set aside.
- Contunue to cook the next vegetables separetly. Add the olive oil and add the purple cabbage. Season with salt, pepper and sesame oil. Cook for about 3 - 5 munites or until cooked. Set aside
- Add olive oil if needed on the pan and add the zuchinni. Season with salt, pepper and sesame oil. Cook for about 3 - 5 munites or until cooked. Set aside
- Add olive oil if needed on the pan and add the shiitake mushrooms. Season with salt, pepper and sesame oil. Cook for about 3 - 5 munites or until cooked. Set aside
- Add olive oil if needed on the pan and add the spinach. Season with salt, pepper, water and sesame oil. Cook for about 3 - 5 munites or until cooked. Set aside
- Add olive oil if needed on the pan and add the scallions and garlic. Add the beans sprouts and season with salt, pepper, sesesame oil, and sesame seeds. Cook for about 2 - 3 munites or until cooked. Set aside
- Add olive oil and heat on medium heat. Add the garlic and cook for 1-2 minutes till golden in color. Add the jack fruit and tofu. Add the sesame oil, tamari sauce, date sugar, and sesame seeds and mix all the ingredients well. Cook for 3-5 minutes and set aside.
Bibimbap Sauce
- In a small bowl combine add the gochujang, garlic, date sugar, sesame oil, rice vinegar, water, and sesame seeds and mix well. Set aside.
Vegan Egg
- Now to prepare to create the vegan yolk you'll need the sodium alginate mixture that you prepared before, slotted sppons, two bowls full of luke warm water, and a small bowl to store the finished egg.
- Add the frozen tomato yolk to the sodium alginate mixture. Make sure to submerge and coat it well. Let is sit for about a minute in the mixture. Use a slotted spoon to scoop out the vegan yolk and remove access alginate.
- Add the yolk to the water bath and continue to remove the access alginate. Place it in the other bowl of water to continue to remove access alginate. Once all removed place in a small bowl. Continue steps for the rest of the yolks.
Assemble
- This is optional but to get authentic bibimbap we have to crisp the bottom of the rice. Place cooked rice in a lightly greased cast iron skillet and heat over medium heat. Let sit unmoved for about 3 - 5 minutes until you see the bottom of the rice golden and crisp up. Place rice in a large bowl.
- Now asseble the bowl with the crisped up rice. Add all the vegables and tofu and jackfruit. Place the vegan egg yolk in the center. Spinkle with bibimbap sauce and serve immediately and enjoy!
Video
Notes
Vegan Egg
You'll need 6g of calcium lactate for every 200g of tomato mixture in order to make the spherification process to work
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