Making bibimbap at home is super easy! This vegan bibimbap comes together pretty quickly and you can prepare most of the ingredients in advance. It’s a Korean classic that is packed with flavor and color – all in one bowl!
I absolutely LOVE Asian food and I also love trying new recipes. Coconut milk and curry paste are staples in our kitchen and we use them at least twice a week for some Asian-inspired dishes. Some of my recipe ideas I even brought home from our trips to Thailand and Bali like my pineapple-fried rice. We often had pineapple-fried rice right on the beach during our last trip to Thailand. It was so nice to feel the sand between your toes and have such a delicious meal. Oh, I should better stop talking about the beach. It’s a really cold and grey day today and I can’t wait to go on our next vacation! We’ll spend two weeks in Florida this May and I’m so looking forward to sunny beach days!
But now back to the vegan bibimbap. Bibimbap is such a great dish to use your leftover vegetables. For those of you who are not familiar with bibimbap: it’s a popular Korean dish that consists of white rice with several sautéed and fresh vegetables and gochujang, which is a chili pepper paste. It’s all served in one bowl. Some versions also call for tofu, chicken, beef, or even seafood. For my vegan bibimbap I obviously chose tofu. Besides, a raw or fried egg is a common addition. However, it’s not a problem to just leave out the egg.
Traditionally, bibimbap was eaten on the eve of the lunar new year to get rid of all the leftover food. And still today it is such a great way to clear out the leftovers in your fridge. There are so many different versions of bibimbap. I usually use whatever I have on hand.
Vegan Bibimbap – What You’ll Need:
For my recipe, you’ll need:
- jasmine rice
- corn starch
- button mushrooms
- one carrot
- one cucumber
- some radishes
- green onions
- fresh spinach
- sesame seeds
- soy sauce
- and gochujang (a Korean chili pepper paste)
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
I hope you guys like this vegan bibimbap as much as we do around here. Have a great week, everyone!
Sina – xx
- 2 cups cooked Jasmine rice
- 8.8 Oz firm tofu, cubed (250 g)
- 2 tablespoons corn starch
- 1 tablespoon sesame oil
- 7 Oz. mushrooms, sliced (200 g)
- 1 carrot, grated
- 1/3 English cucumber, grated
- about 5 radishes, cut into thin slices
- 2 green onions, cut into rings
- 3 cups spinach
- 1 clove of garlic, cut into thin slices
- 3 tablespoons sesame seeds
- 2 1/2 teaspoons soy sauce
- gochujang sauce
- cayenne pepper
- Roll the tofu cubes in the corn starch. Heat the sesame oil in a large pan and fry the tofu for about 4 minutes. Add one teaspoon of soy sauce and cook for another minute. Sprinkle with 1 teaspoon of sesame seeds. Put aside.
- In the same pan, cook the mushrooms and deglaze them with soysauce as well.
- Add some water in the pan (about 2 tablespoons) and sauté the garlic for 2 minutes. Then add the spinach and put a lid on the pan. Cook for about 2 minutes or until the spinach wilts. Season with salt and cayenne pepper and add another 1/2 teaspoon of soy sauce. Sprinkle with one teaspoon of sesame seeds.
- Serve everything in a bowl together with the rice and the gochujang sauce. Sprinkle with the remaining sesame seeds. Enjoy!