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ImpossibleTM Bibimbap

by
Recipe Image - Bibimbap
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  • 4

    Servings
  • Showing Off
  • 26

    Ingredients
  • 45 min

    Preparation
  • 30 min

    Cooking
  • 75 Total Time

    Total Time

Let's make Impossible Bibimbap!

26 Ingredients

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  • 1 Pack Impossible™ Beef Made From Plants
  • 4 Cups Cooked Rice (warm)
  • 4 Eggs (optional)
  • 2 Teaspoons Sesame Seeds, toasted
  • 1 Carrot, peeled
  • 1 Bunch Spinach, washed and drained
  • 2 Cups Bean Sprouts, washed and drained
  • 8 Fresh Shiitake Mushrooms
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoons Light Soy Sauce
  • 1/4 Teaspoon Sugar
  • 2 Teaspoons Garlic, minced
  • 2 1/2 Tablespoons Oil
  • 2 Teaspoons Sesame Oil
  • 2 Tablespoons Garlic, minced
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Honey or Agave
  • 2 Teaspoons Sesame Oil
  • 1 Tablespoon Mirin
  • 4 Tablespoons Korean Chili Paste
  • 2 Tablespoons Mirin
  • 2 Tablespoons Rice Vinegar
  • 1 1/2 Teaspoons Light Soy Sauce
  • 1 Tablespoon Sugar
  • 2 Teaspoons Garlic, minced
  • 2 1/2 Teaspoons Sesame Oil
8 steps
  1. PREP YOUR INGREDIENTS

    Ingredients used

    • 1 Pack Impossible™ Beef Made From Plants
    • 1 Carrot, peeled
    • 1 Bunch Spinach, washed and drained
    • 8 Fresh Shiitake Mushrooms
    • 2 Tablespoons Garlic, minced
    • 1 Tablespoon Light Soy Sauce
    • 1 Tablespoon Honey or Agave
    • 2 Teaspoons Sesame Oil
    • 1 Tablespoon Mirin

    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.

  2. MAKE THE SAUCE

    Ingredients used

    • 4 Tablespoons Korean Chili Paste
    • 2 Tablespoons Mirin
    • 2 Tablespoons Rice Vinegar
    • 1 1/2 Teaspoons Light Soy Sauce
    • 1 Tablespoon Sugar
    • 2 Teaspoons Garlic, minced
    • 2 1/2 Teaspoons Sesame Oil

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

  3. COOK THE BEANSPROUTS

    Ingredients used

    • 2 Cups Bean Sprouts, washed and drained
    • 2 Teaspoons Garlic, minced
    • 2 Teaspoons Sesame Oil

    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.

  4. COOK THE MUSHROOMS

    Ingredients used

    • 1 1/2 Teaspoons Light Soy Sauce
    • 1/4 Teaspoon Sugar
    • 2 1/2 Tablespoons Oil

    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.

  5. COOK THE CARROTS

    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.

  6. COOK THE SPINACH

    Ingredients used

    • 1/2 Teaspoon Salt

    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.

  7. COOK IMPOSSIBLE BEEF

    Ingredients used

    • 4 Eggs (optional)

    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)

  8. ASSEMBLE AND SERVE

    Ingredients used

    • 4 Cups Cooked Rice (warm)
    • 2 Teaspoons Sesame Seeds, toasted

    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.