Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant. It’s really easy to veganize and is full of so much veggies and flavour!
Check out my video to see how I put my bibimbap bowl together, along with vegan kimchi and other banchan (Korean side dishes):
Enjoy your bibimbap!
I especially love the gochujang sauce because of the additional spice and how it brings the whole dish together. Mix everything together, and enjoy!
In restaurants, they also serve it as ‘Dolsot Bibimbap’, dolsot meaning stone pot, where there bibimbap is served in a sizzling hot bowl.
The rice is cooked in the stone bowl with sesame oil so it created a really crisp and toasted crust on the rice!
So if you have a stone bowl, you can also of course to cook it in one. OR you can also toast the rice on a regular non-stick pan with some sesame oil, which I love to do.
For my bibimbap toppings, I added my homemade vegan kimchi, korean beansprout salad (kongnamul), and spinach (sigumchinamul).
I also added some sautéed zucchini, carrots, and mushrooms. You can also of course use whatever veggies, mushrooms, and tofu.
It’s totally up to you!
I like to make a big batch of sautéed veggies and the gochujang sauce to store it in the refrigerator for upcoming bibimbap bowls throughout the week. It’s a really filling and satisfying meal in itself.
I did also recently enjoy my bibimbap with a vegan “egg”!
It just really adds to that visual and texture since bibimbap is commonly enjoyed with egg, too!
Check it out:
Here’s a close-up shot of that ” egg yolk” too.
Anyway, you can find the vegan egg recipe here, or the video down below!
So I hope you enjoy making this bibimbap! 🙂 Find the recipe and steps below!
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Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce
Ingredients
- 6 cups cooked steamed Japanese or short grain rice
- 1 cup homemade or store-bought vegan kimchi , homemade kimchi recipe here
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced mushrooms or tofu
- 1 cup beansprouts or beansprout salad (kongnamul, homemade recipe here)
- 1 cup spinach or spinach salad (sigumchinamul)
- 1/4 cup sliced scallions optional for topping
- 1 tbsp roasted sesame seeds optional for topping
- Toasted sesame oil for drizzling
- Additional topping: vegan fried "egg" (check out my recipe)
Gochujang Sauce
- 2 tbsp gochujang
- 2 tbsp water
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 1/2 tsp Roasted sesame seeds
Instructions
- Sauté the veggies and mushrooms/tofu separately in a non-stick pan. Season them with some salt and sesame oil, to taste. Finish off with sesame seeds.
- Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. Plus a vegan fried "egg", if you'd like! Add in 1-2 tbsp gochujang sauce (feel free to adjust depending on desired spice) for each bowl and finish off with sesame seeds, drizzle of sesame oil, and chopped scallions, if using.
- Mix everything together and enjoy!
Gochujang Sauce
- Mix everything together until smooth! Feel free to add/lessen water depending on desired consistency.
WATCH Video
Notes
Vegetables
- I sliced all veggies and mushrooms into strips, but you can slice them however way you like.
- Feel free to use whatever veggies you have available!
- You can also use any banchan (Korean side dishes) you have available.
Stone Bowl or Dolsot
- If you have a Korean stone bowl or dolsot, you can toast the rice with sesame oil to make a ‘dolsot’ bibimbap!
NUTRITIONAL INFO
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