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  • KOREAN BIBIMBAP VEGAN RECIPE | THE HAPPY PEAR

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  • Korean food is relatively uncharted territory for us and something we’re getting really interested in, Bibimbap is kind of like ramen, but without the noodles or broth and the sauce is a cross between sweet and soup and blacken sauce. It’s a new flavour for us and it really inspired us to search more into Korean cuisine. That’s what we always try to do when we introduce new recipes to the channel, inspire people to go on their own culinary adventure. Let us know if you know any amazing Korean food as we’d love to research it more.

    All the best,
    Dave & Steve.

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    Comments

    Will Mcloughlin says:

    Do you put Tamari in your porridge?

    Lisa Laurel says:

    do you literally always get sick at the same time? 😂

    FollowingAmanda says:

    I wonder where people get all the different mushrooms. All we can get local are regular white mushrooms or chestnut mushrooms.

    Abandoned Mountain says:

    woooooffff wooooffff so eazy and vltratassstttyyyy wooooofffff wooooofffff 😍😝😍😝😍😝😍😝💞💚💚💚👅💦🍚🌰🌿🌱🍄🌾🌶🍅🥒🥕💦👅💚💚💚💞

    The Honey Boost says:

    What a cute little background you have going on there! And those mushrooms look delicious! I would probably add some bean sprouts and green onion to garnish. Great recipe 🙂

    vaneyjane says:

    Something about oyster mushrooms roasted in a hot oven with o/o, garlic, rosemary, thyme, S&P – makes them have a chicken-like flavor, for me. Less work than the sauce pot method 😉

    Gary A says:

    Really beautiful, Dudes… you must go to Seoul… the street food is quite amazing. I’ve been more than 100 times in my life- mostly for business.
    I’m afraid you’ve missed the real pleasure of bibimbap (bee-bim-bop) literally “mixed rice” it’s the serving in a deep bowl with the ingredients presented as you have done, but for the diner to enjoy the actual mixing of the rice with the ingredients themselves. . Traditionally, this would involve breaking the fried egg yolk, mixing in some kalbi bbq and the gochujang paste before eating. The red radish would not appear in the Korea version, but a daikon might. Thanks for the memories… haven’t been to Seoul for 7 years now and I miss it. 👍

    Fox Dylan says:

    Thanks for the tip on cooking the mushrooms…

    Rena Roberts says:

    Seriously, guys. That would take any “ normal” cook at least ten more minutes. That was some INSANE cutting skills shown. If I ever did anything that fast, I’d be ending with about four inches off my hand. Well done, guys. I always enjoy your videos.

    Jayne Sixx says:

    What a name 🤣. That looks amazing btw. Oh I found your blue book in the library some really nice recipes in there. I also have been making your mushroom pasta sauce so good (old video)

    Tech Writing says:

    thanks for making this! I like that you use/give easy to get ingredients.

    Sha Mac says:

    Checking to see if your recipe is close to Rose's at CheapLazyVegan! After watching hers, ordered one at a local pub. Yum! Maybe you two will inspire me to make my own 🙂

    patty 8873 says:

    I would say paprika in place of gochugaru. Chili powder in the US would be combination of spices and make it taste Mexican.

    Alfons Schuhbeck says:

    love the outdoor video for a change!

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