Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - March 25, 2022
  • - 7:25 pm

Korean Deopbap-Inspired Kimchi Mayo Rice

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe
Kimchi Mayo Deopbap Korean Covered Rice

Korean Deopbap meets dolsot bibimbap and crunchy bottoms? I made this Korean Deopbap or ‘covered rice’ inspired kimchi mayo rice with a gochujang mayo sauce and cooked it in a ttukbaegi to get those nice crispy bottoms!

THE INSPIRATION: KOREAN TUNA MAYO DEOPBAP & DOLSOT BIBIMBAP

덮밥 or Deopbap means covered rice in Korean. Dolsot Bibimbap is basically bibimbap (mixed) served in a stone bowl (dolsot). A popular easy Korean meal is Tuna Mayo Deopbap which is put together by mixing rice, canned tuna, mayonnaise, roasted seaweed, fried egg, kimchi, corn, and other add-ins. It’s easily customisable and that’s what I love about mixed rice dishes such as this.

I fused the two together and made what I like to call a Kimchi Mayo Rice that I served in a ttukbaegi (Korean earthenware bowl) since I don’t have a stone bowl. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.

The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.

INGREDIENTS YOU’LL NEED

Gochujang Mayo

I mixed together:

  • vegan mayo
  • gochujang
  • sesame oil

For the Deopbap

  • sesame oil
  • vegan ham or vegan luncheon meat, or other protein of choice!
  • cooked and cooled rice; leftover is best (I used short grain/sushi rice)
  • vegan kimchi (homemade kimchi recipe here)
  • soy sauce or to taste (optional)

FULL DETAILED RECIPE IS BELOW! 🙂

Other toppings/add-ins of choice

  • Corn kernels
  • Mushrooms
  • Other Korean banchan side dishes—really up to you!

To finish

  • Sesame seeds
  • Chopped spring onions or green onions
  • More sesame oil

HOW TO MAKE THIS DEOPBAP

  • Preheat your ttukbaegi or pot of choice. Once hot, add some oil and saute the ham or vegan luncheon meat. Remove from the pot.
  • Add more sesame oil. The oil will help get that nice crispy bottoms!
  • Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.
Kimchi Mayo Deopbap Korean Covered Rice

HOW TO ENJOY YOUR DEOPBAP

This is my personal preference! I like to open a pack of roasted seaweed and wrap some of the rice in it.

Kimchi Mayo Deopbap Korean Covered Rice
Kimchi Mayo Deopbap Korean Covered Rice

Another option!

Kimchi Mayo Deopbap Korean Covered Rice
Kimchi Mayo Deopbap Korean Covered Rice

OTHER KOREAN VEGAN RECIPES YOU MIGHT ENJOY:

  • “Beef” Bulgogi Bowls
  • Spicy “Pork” Stir-Fry
  • Vegan Kimchi
  • Korean Beansprout Salad
  • Bibim Guksu (Korean Mixed Noodles)
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Kimchi Noodle Soup with Dumplings
  • Kimchi Noodle Stir-Fry
Kimchi Mayo Deopbap Korean Covered Rice

Korean Deopbap-Inspired Kimchi Mayo Rice

5 from 2 votes
This is is easily customisable and that’s what I love about mixed rice dishes such as this. I fused both Korean deopbap and bibimbap and made what I like to call a Kimchi Mayo Rice. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.
The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, East Asian, Korean
Servings 2
Calories 277 kcal

Equipment

  • Dolsot (Korean Stone Bowl) OR Ttukbaegi (Earthenware Bowl)
  • or other claypot of choice!

Ingredients
  

Gochujang Mayo

  • 1 tbsp vegan mayo
  • 2 tsp gochujang
  • 2 tsp sesame oil

Deopbap

  • 1 tbsp sesame oil
  • 1-2 slices vegan ham or vegan luncheon meat or other protein of choice!
  • 1.5 cups cooked and cooled rice ; leftover is best (I used short grain/sushi rice)
  • 3/4 cup vegan kimchi (homemade kimchi recipe here)
  • 1/2-1 tbsp soy sauce or to taste (optional)

Other toppings/add-ins of choice

  • Corn kernels
  • Mushrooms
  • Other Korean banchan side dishes—really up to you!

To finish

  • Sesame seeds
  • Chopped spring onions or green onions
  • More sesame oil

To enjoy

  • Roasted seaweed or nori

Instructions
 

  • Prepare the gochujang mayo. Feel free to adjust to your taste and add more gochujang with you want more spice.
  • Preheat your ttukbaegi or pot of choice (you can use a skillet, cast iron pan, or even a non-stick pan) over medium heat. Once hot, add some oil and sauté the ham or vegan luncheon meat. Remove from the pot.
  • Add more sesame oil. The oil will help get that nice crispy bottoms!
  • Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.
    Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.
  • Mix everything together and enjoy this with some roasted seaweed if desired.

NUTRITIONAL INFO

Serving: 1serving | Calories: 277kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 299mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

Kimchi Mayo Deopbap 2

This Post Has 4 Comments

  1. Marysia 9 Sep 2022 Reply

    5 stars
    Very nice and easy recipe! I had the rice and some fried tofu already in my fridge, it was just a matter of making the simple sauce and adding veg, corn, kimchi, green onions… Delicious!

    1. Jeeca 9 Sep 2022 Reply

      Hope you enjoyed your meal, Marysia! Thanks so much ◡̈

  2. Akanksha Kevalramani 6 Oct 2022 Reply

    Looks delicious! Which vegan ham brands do you like?

    1. Jeeca 7 Oct 2022 Reply

      I use vegan ham slices from a taiwanese brand actually! I don’t recall the name but I get it from a local grocery. Asian stores may have it too ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevSteamed Tofu with Soy Garlic Sauce
Ginger and Scallion Oil NoodlesNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY