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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"!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Korean
Servings 3 people
Calories 474 kcal

Ingredients
  

Gochujang Sauce

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

Serving: 1serving | Calories: 474kcal | Carbohydrates: 77g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 244mg | Potassium: 97mg | Fiber: 4g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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