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<\/a><\/p>\n“Just like Meat” Bibimbap<\/strong><\/p>\n I talked about this wonderful Japanese product, “Marukkiri Onioku” or “Just like Meat” before (here<\/a> and here<\/a>).<\/p>\n <\/p>\n This is made of brown rice and soy beans.<\/p>\n It’s (I believe) freeze dried, so you cook it in boiled water for a few minutes and it’s ready to use as meat.<\/p>\n You can certainly taste some brown rice (and I actually don’t dislike it), but the texture and the look are very similar to real meat especially when sauteed and lightly browned.<\/p>\n This vegan bibimbap was made with this “just like meat” cooked with garlic teriyaki sauce, and vegetable namul served on brown rice with gochujang paste.<\/p>\n You can certain add a fried egg as often seen in many bibimbap bowls, but it’s perfectly satisfying to me just as it is.<\/p>\n garlic teriyaki “meat” 1. Make garlic teriyaki “meat”. Cook garlic in oil. Add the “Marukkiri Oniku” and continue to sautee. \u307e\u308b\u3063\u304d\u308a\u304a\u8089\u30d3\u30d3\u30f3\u30d0<\/strong><\/p>\n \u307e\u308b\u3063\u304d\u308a\u304a\u8089<\/a>\u3001\u4e45\u3057\u3076\u308a\u306e\u767b\u5834\u3067\u3059\uff5e\u3002<\/p>\n \u304c\u3001\u6642\u3005\u4f7f\u3063\u3066\u308b\u3093\u3067\u3059\u3088\u3002<\/p>\n \u3053\u306e\u30d5\u30a3\u30ec\u8089\u3092\u7167\u308a\u713c\u304d\u98a8\u306b\u5473\u4ed8\u3051\u3057\u305f\u306e\u304c\u3001\u30c6\u30ea\u30fc\u5927\u597d\u304d\u3067\u3001\u591a\u3081\u306b\u4f5c\u308b\u3068\u3068\u3063\u3066\u3082\u559c\u3093\u3067\u304f\u308c\u307e\u3059\u3002<\/p>\n \u4eca\u56de\u306f\u3001\u306b\u3093\u306b\u304f\u98a8\u5473\u306e\u7167\u308a\u713c\u304d\u3060\u308c\u3067\u5473\u4ed8\u3051\u3057\u305f\u3082\u306e\u3092\u3001\u91ce\u83dc\u30ca\u30e0\u30eb\u3068\u4e00\u7dd2\u306b\u7384\u7c73\u306b\u306e\u305b\u3066\u3001\u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u3092\u6dfb\u3048\u305f\u3089\u3001\u51fa\u6765\u4e0a\u304c\u308a\uff5e\uff01<\/p>\n \u307e\u308b\u3063\u304d\u308a\u304a\u8089\u306f\u3001\u7384\u7c73\u3068\u5927\u8c46\u3067\u8089\u306e\u98df\u611f\u3092\u771f\u4f3c\u3066\u4f5c\u3089\u308c\u305f\u3082\u306e\u3002<\/p>\n \u30c6\u30ea\u30fc\u66f0\u304f\u3001\u3053\u3046\u3084\u3063\u3066\u3057\u3063\u304b\u308a\u5473\u3092\u3064\u3051\u305f\u3089\u3001\u8089\u3058\u3083\u306a\u3044\u3001\u3063\u3066\u5206\u304b\u3089\u306a\u3044\u3001\u3063\u3066\u3002<\/p>\n \u79c1\u306f\u3001\u307e\u3042\u77e5\u3063\u3066\u308b\u3053\u3068\u3082\u3042\u308b\u306e\u3067\u3059\u304c\u3001\u3061\u3083\u3093\u3068\u7384\u7c73\u3068\u5927\u8c46\uff08\u7279\u306b\u7384\u7c73\uff09\u306e\u5473\u304c\u3059\u308b\u3001\u3068\u601d\u3044\u307e\u3059\u3002\u3067\u3001\u305d\u308c\u306f\u305d\u308c\u3067\u60aa\u304f\u306a\u304b\u3063\u305f\u308a\u3057\u307e\u3059\u3002<\/p>\n \u30d3\u30d3\u30f3\u30d0\u3001\u7f8e\u5473\u3057\u304b\u3063\u305f\u3067\u3059\u3088\uff5e\u3002<\/p>\n \u3082\u3061\u308d\u3093\u76ee\u7389\u713c\u304d\u3092\u306e\u305b\u3066\u3082\u3044\u3044\u306e\u3067\u3059\u304c\u3001\u6700\u8fd1\u9577\u3089\u304f\u98df\u3079\u306a\u304f\u306a\u3063\u305f\u305b\u3044\u3067\u3001\u3042\u307e\u308a\u5375\u3092\u98df\u3079\u305f\u3044\u3068\u601d\u308f\u306a\u304f\u306a\u3063\u3066\u304d\u305f\u3093\u3067\u3059\u3088\u306d\u3002\u3002\u3002<\/p>\n \u3053\u306e\u307e\u307e\u3067\u5341\u5206\u6e80\u8db3\u5473\u3067\u3057\u305f\u3002<\/p>\n \u4ee5\u524d\u306b\u3082\u307e\u308b\u3063\u304d\u308a\u304a\u8089\u3092\u4f7f\u3063\u3066\u3001\u3053\u3093\u306a\u3082\u306e<\/a>\u3084\u3053\u3093\u306a\u3082\u306e<\/a>\u4f5c\u3063\u3066\u307e\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n “Just like Meat” Bibimbap I talked about this wonderful Japanese product, “Marukkiri Onioku” or “Just like Meat” before (here and here).<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-37220","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37220"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37220\/revisions"}],"predecessor-version":[{"id":37257,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37220\/revisions\/37257"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– canola oil
\n– 1 to 2 cloves garlic, chopped
\n– “Marukkiri Oniku” (or “just like meat”)<\/a>, cooked in boiled water for 2 to 3 minutes
\n– salt and pepper
\n– 1\/2 cup cane sugar
\n– 1\/2 cup soy sauce
\nvegetable namul
\n– 1\/2 cup carrot, julienned
\n– 1\/2 cup sprouts
\n– sesame oil
\n– salt
\n1 cup cooked brown rice
\n1\/2 cup cucumbers, julienned
\n1\/2 cup spinach, chopped
\ngochujang<\/p>\n
\n2. Make sauce. In a separate pan combine sugar and soy sauce. Cook until thickened. Pour the sauce over the meat.
\n3. Make vegetable namul. Cook carrot and sprouts in boiled water. It takes a few minutes to cook carrots, but cook sprouts for only a few seconds. Remove from water and plunge them into ice water. Lightly splash sesame oil and sprinkle salt.
\n4. On brown rice, place the cooked “meat”, vegetable namul, cucumbers, and spinach. Serve with gochujang paste.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"