Rice bowl topped with assorted vegetables such as shredded carrot, corn, cucumber, red cabbage, mung
beans, and seaweed. 🍚🥕🌽🥒 (Sadly there wasn't any spinach, which I would consider a quintessential component of traditional bibimbap... 🥲) The dish also featured toothsome eggless lion's mane mushrooms with a mild truffle aroma and sesame seed garnish. 🍄 The mushrooms were pleasantly reminiscent of chicken in texture, but I personally would have preferred yangnyeom, bulgogi, or some kind of more Korean-inspired seasoning, since truffle oil did seem like a bit of an easy shortcut for flavour to me. 👀 Nevertheless it was enjoyable to mix everything together in this bibimbap (I opted for the non-spicy version, which came served with soy-vinegar sauce instead of gochujang sauce), and overall it was still relatively tasty albeit not particularly authentic. The crispy scorched rice at the bottom of the sizzling hot stone bowl also gave an added dimension of texture! 🔥 Swipe right ➡️ for action shot~ 📸 (Allium-free, $15.50) #sgvegan #koreanfood #alliumfree #wholefoodplantbased #wfpb
