Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce
5 from 2 votes
Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant because of how easily it can be made vegan yet still packed full of flavour. It’s a Korean mixed rice bowl, which usually contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.I also topped mine with a vegan fried "egg"!
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!
Mix everything together until smooth! Feel free to add/lessen water depending on desired consistency.
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!