Vegan Cockle Bibimbap
Prep time: 5 min
Cook time: 10 min
1 cup fresh WHOLE button mushrooms (or chopped oyster mushrooms)
1 cup cooked rice
6 stalks of green onion
1 whole chili pepper
1 small onion
Sesame oil, to finish
Cockle Sauce Marinade
4 tbsp soy sauce
2 tbsp gochugaru
2 sesame oil
1 tbsp sugar
3 tsp garlic, minced
1 tsp miso paste
1 tbsp sesame seeds
In a large sauce pot over medium heat, add 1 tablespoon of oil. When heated, add mushrooms and sauté until the liquid evaporates (about 3 minutes).
Sauté until the mushrooms are tender & lightly browned. About 2-4 minutes. Remove mushrooms and set aside to cool
Make Bibim Sauce
While the mushrooms cool, make your sauce, in a small bowl mix the ingredients for the bibim sauce. Stir everything together.
Dice your green onion and half of the onion. Then dice your chill peppers into small pieces. Set aside to add to the cockles. You can add other veggies like perilla leaves, lettuce, and carrots.
Assemble The Dish
In another bowl, add in the cooked mushrooms, chopped green onions, onions, and chili peppers.
Next, add in the marinade sauce, give it all a good mix
Plate your "cockles" bibimbap on top of cooked white rice. You can add lettuce and other veggies to make it even better. Finish it all by drizzling some sesame oll over the top. Serve and enjoy.
NOTE: Oyster mushrooms are also an excellent substitute. We use miso paste to get the umami flavor