Impossible™ Bibimbap

Mix Impossible Beef with marinade ingredients in a large bowl and let sit for 30 minutes. Use a damp cloth to clean mushrooms and slice thinly. Cut carrot into thin 2-inch thin strips and cut spinach into 2-inch pieces.

Prep the Bibimbap sauce by mixing all the ingredients together in a bowl then set aside.

To cook the beansprouts, place them in simmering water for 5 minutes until it loses its shape. Drain under cold water and let cool. Using clean hands, squeeze out excess liquid and place it in a bowl. Mix with 2 tsp sesame oil and 1 tsp minced garlic.

To cook the mushrooms, heat 2 tsp of oil in a frying pan over medium high heat and saute for 2 minutes. Add 1.5 tsp soy sauce, 1/4 tsp sugar and 1/2 tsp of minced garlic. Saute for another minute then remove from heat.

To cook the carrots, add 2 tsp of oil into the frying pan over medium heat and cook the carrots for about 5 minutes until just tender. Remove from heat.

To cook the spinach, saute spinach with 2 tsp of sesame oil until it starts to wilt. Add in 1/2 tsp garlic and salt to taste. Stir through and remove from heat. When cool, squeeze the spinach to remove excess liquid.

To cook Impossible Beef, heat 2 tsp of oil in a large frying pan over high heat. Crumble in the marinated Impossible Beef and cook until browned. Transfer to a plate and keep warm. Optional: fry the eggs sunny side up and set aside (omit to make it 100% plant-based)

Place warm rice in bowls, top with vegetables, Impossible Beef and eggs. Sprinkle with toasted sesame seeds and drizzle with sesame oil to garnish. Serve with Bibimbap Sauce.