Ingredients
Yakso white rice
1 el Yakso coconut oil
Yakso seitan
1 carrot
Bean sprouts
Shiitake mushrooms
1 egg per person
Bibimbap sauce:
2 el Yakso Gochujang
1 el honey
1 el sesame oil
1 el Yakso Sushi vinegar
Bibimbap seitan marinade:
1 el Yakso Gochujang
1 el sugar
1 el chili flakes
1 el Yakso Shoyu
1 el Yakso garlic purée
1 el sesame oil
1 el chili flakes
1 el Yakso Shoyu
Prepration method:
- Cook the rice according to the instructions on the packet. Meanwhile, prepare the marinade and the bibimbap sauce. Chop the onion. Mix the marinade and the onion into the seitan pieces and fry them in coconut oil in a frying pan.
- Cut the carrot into thin strips and the shiitake mushrooms into thin slices. Briefly blanch the spinach and bean sprouts in turn in a pan of boiling water, then place them on a plate.
- Fry the shiitake mushrooms and the egg one after the other in a frying pan.
- Assemble your plate with rice, shiitake, spinach, bean sprouts, carrot, seitan and the fried egg. Add a little bibimbap sauce and sesame seeds as a topping.
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