Description
Vegan Bibimbap is a delicious, colorful, and satisfying Korean rice bowl made with a variety of sautéed vegetables, crispy rice, and a flavorful gochujang (Korean chili paste) sauce. Traditionally topped with a fried egg, this vegan version uses tofu or avocado as a plant-based alternative, creating a balanced and nutrient-rich dish. The combination of textures and flavors from the vegetables, rice, and spicy-sweet sauce makes this vegan bibimbap the perfect meal for lunch, dinner, or even meal prep. Healthy, customizable, and bursting with flavor, it’s the ultimate plant-based comfort food.
Step-by-Step Recipe
Ingredients:
For the Bibimbap:
- 2 cups cooked rice (preferably short-grain or sushi rice)
- 1 tbsp sesame oil
- 1 cup shiitake mushrooms (or any mushrooms), sliced
- 1 small zucchini, julienned
- 1 large carrot, julienned
- 1 cup spinach (blanched or sautéed)
- 1/2 cup bean sprouts (optional)
- 1/2 block firm tofu (pressed and cubed)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil (for tofu)
- 1 avocado (sliced, optional)
For the Gochujang Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup (or agave syrup)
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger (optional)
For Garnish (optional):
- Toasted sesame seeds
- Green onions (chopped)
- Nori strips (optional)
Instructions:
- Prepare the Rice:
- Cook the rice according to package instructions and set it aside. Ideally, let it sit for a few minutes to cool slightly so it crisps up when added to the pan.
- Cook the Vegetables:
- Heat sesame oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until tender.
- In separate pans, sauté the zucchini, carrots, and spinach until each vegetable is tender (about 2-3 minutes for each).
- Set the cooked vegetables aside.
- Prepare the Tofu:
- In a separate skillet, heat 1 tsp sesame oil over medium heat. Add the cubed tofu and sauté for 5-7 minutes, stirring occasionally until golden brown. Add soy sauce towards the end and cook for another minute. Set aside.
- Make the Gochujang Sauce:
- In a small bowl, combine gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, and optional grated ginger. Stir until smooth and well combined. Adjust the sweetness or spice level as needed by adding more maple syrup or gochujang.
- Assemble the Bibimbap:
- In a large bowl, place a serving of rice as the base. Arrange the sautéed vegetables, tofu (or avocado slices), and optional bean sprouts around the rice in sections.
- Drizzle with the gochujang sauce and garnish with sesame seeds, green onions, and nori strips.
- Serve:
- Mix everything together before eating to ensure the sauce coats all the ingredients. Serve warm and enjoy your flavorful vegan bibimbap!
