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    Vegan Bibimbap

    Published: Jan 29, 2024 by Sina · This post may contain affiliate links · 10 Comments

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    Jump to Recipe Print Recipe
    a collage of two photos of Bibimbap with a text overlay

    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!

    a bowl with bibimbap with tofu on a wooden board on a marble countertop

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How to Make This Recipe 
    • Tips & Tricks 
    • Storing 
    • Reheating 
    • Gluten-Free Version 
    • Related Recipes
    • I Love to Hear From You! 
    • Vegan Bibimbap

    Why This Recipe Works

    Bibimbap is such a great dish to use leftover vegetables. It comes together in only 30 minutes and it makes the perfect weeknight dinner. Healthy, easy, and so delicious!

    For those of you who haven’t heard of it yet: it’s a popular Korean dish that consists of white rice with several sautéed and fresh vegetables and gochujang sauce, a Korean sauce made with chili pepper paste. It’s all served in one bowl.

    Some versions also call for tofu, chicken, beef, or even seafood. I obviously chose tofu, which adds lots of protein to this easy dish. It’s a super versatile plant-based protein and pan-fried to crispy perfection it brings a hearty, satisfying element to the dish.

    The secret ingredient for crispy tofu is corn starch. Just roll the tofu cubes in corn starch and pan fry it with a bit of soy sauce until crispy and browned. It’s so good and super easy to make! 

    Now, the magic sauce: A mix of gochujang (Korean chili paste), sesame oil, rice vinegar, and soy sauce ties everything together. It infuses the ingredients with a spicy, umami kick that elevates this dish to a whole new level. A splash of maple syrup adds the perfect sweetness. 

    The Gochujang sauce isn’t overly spicy, so it’s also great for people who aren’t into spicy food. 

    This vegan bibimbap is a great way to clear out the leftovers in your fridge. The recipe is super flexible. I usually use whatever veggies I have on hand.

    So, grab your ingredients, get your chopsticks ready, and give this recipe a try. Maybe it will become your new comfort food! 

    Ingredients & Substitutions 

    the ingredients that go into this recipe on a marble countertop with labels
    • Rice – I used Jasmine rice. For a healthier version you could replace it with brown rice. For a low-carb version, you could also make it with cauliflower rice. 
    • Tofu – make sure to use firm or extra-firm tofu. The recipe doesn’t work with soft or silken tofu as it doesn’t hold its shape. 
    • Corn Starch – it makes the tofu cubes super crispy. 
    • Soy Sauce – for a gluten-free version replace it with tamari. 
    • Gochujang Sauce – a sauce made with Korean chili pepper paste. You can find it in Asian supermarkets or in the Asian food aisle of most grocery stores. You can either use store-bought gochujang sauce or buy gochujang paste and make the sauce yourself (I included a recipe for you in the recipe card at the end of this post). 
    • Sesame Oil – I usually buy it a our local Asian supermarket. It’s much cheaper there. 
    • Rice Vinegar – the one that can also be used for sushi. 

    How to Make This Recipe 

    a collage of four step-by-step photos that show how to make this recipe

    1. Step: Make the Gojuchang sauce. Place the gochujang paste, the sesame oil, the rice vinegar, and the maple syrup in a small bowl and stir well. 

    2. Step: Cook the rice according to the instructions on the package. 

    3./4. Step: Peel the carrots and the cucumber and grate. Slice the mushrooms and the radishes. Cut the green onions into rings. Cut the garlic into thin slices. 

    a collage of four step-by-step photos that show how to make this recipe

    5. Step: Drain the tofu and pat it dry with paper towel. 

    6. Step: Cut the tofu into cubes. 

    7. Step: Roll the tofu cubes in corn starch. 

    8. Step: 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.

    a collage of four step-by-step photos that show how to make this recipe

    9./10. Step: In the same pan, cook the mushrooms on high heat for about 5 minutes. After 3 minutes add the garlic. Deglaze with one teaspoon of soy sauce. Set aside. Add some water in the pan (about 2 tablespoons), 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. 

    11. /12. Step: Serve everything in a bowl together with the rice and the gochujang sauce. Sprinkle with the remaining sesame seeds. Enjoy!

    Tips & Tricks 

    • This recipe is super flexible. It is also great with kimchi, edamame, shiitake mushrooms, or red cabbage. 
    • You can either either sauté the spinach or serve the vegan bibimbap with fresh baby spinach. I love both versions!
    • I included a recipe for homemade Gojuchang sauce, but for an even quicker version you could also use store-bought sauce. But make sure you’ve got actual Gochujang sauce and not just the paste, which is the base for the sauce. 
    • Make sure to use firm or extra-firm tofu for this recipe. Soft tofu won’t hold its shape and won’t become crispy. 

    Storing 

    I recommend storing the vegetables, the tofu, and the rice in different airtight containers in the fridge. 

    The vegetables and the tofu will be good for 3-5 days. The cooked rice will last only for about 3 days. 

    Reheating 

    To reheat the tofu, I recommend popping it in the oven for about 15 minutes (at 350 °F) tossing it halfway. 

    Gluten-Free Version 

    This dish isn’t gluten-free, but you can make it gluten-free very easily. Just replace the soy sauce with tamari. 

    a grey bowl of Bibimbap with chop sticks on a marble countertop

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    I Love to Hear From You! 

    I hope you like this vegan bibimbap as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Vegan Bibimbap

    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!
    5 from 17 votes
    Print Pin Rate
    Course: Entrée
    Cuisine: Korean
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 30 minutes mins
    Servings: 2 servings
    Calories: 534kcal
    Author: Sina

    Ingredients

    For the Bowl:

    • 2 cups cooked Jasmine rice
    • 8 oz firm tofu, cubed
    • 2 tablespoons corn starch
    • 1 tablespoon sesame oil
    • 2 cups mushrooms, sliced
    • 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
    • cayenne pepper
    • salt

    For the Gochujang Sauce:

    • 1 tablespoon gochujang paste
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon maple syrup

    Instructions

    • Make the Gojuchang sauce. Place the gochujang paste, the sesame oil, the rice vinegar, and the maple syrup in a small bowl and stir well. 
    • Cook the rice according to the instructions on the package. 
    • Peel the carrots and the cucumber and grate. Slice the mushrooms and the radishes. Cut the green onions into rings. Cut the garlic into thin slices. 
    • Drain the tofu and pat it dry with paper towel. Cut the tofu into cubes. Roll the tofu cubes in 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 on high heat for about 5 minutes. After 3 minutes add the garlic. Deglaze with one teaspoon of soy sauce. Set aside. Add some water in the pan (about 2 tablespoons), 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!

    Notes

    • This recipe is super flexible. It is also great with kimchi, edamame, shiitake mushrooms, or red cabbage. 
    • You can either either sauté the spinach or serve the bibimbap with fresh baby spinach. I love both versions!
    • I included a recipe for homemade Gojuchang sauce, but for an even quicker version you could also use store-bought sauce. But make sure you have got actual Gochujang sauce and not just the paste, which is the base for the sauce.
    • I recommend storing the vegetables, the tofu, and the rice in different airtight containers in the fridge. The vegetable and the tofu will be good for 3-5 days. The cooked rice will last only for about 3 days.
    • To reheat the tofu, I recommend popping it in the oven for about 15 minutes (at 350 °F) tossing it halfway. 

    Nutrition

    Calories: 534kcal | Carbohydrates: 68g | Protein: 23g | Fat: 19g | Saturated Fat: 2g | Sodium: 492mg | Potassium: 882mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9485IU | Vitamin C: 20.6mg | Calcium: 360mg | Iron: 5.9mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Dominic

      May 20, 2025 at 8:36 pm

      5 stars
      Absolutely lovely and easy to make!! I don’t often cook and I could do it!

      Reply
    2. Tom

      September 22, 2020 at 7:59 pm

      I have thought that vegetarians don’t have diverse foods in their diets until I see this recipe. This is an extra recipe to enjoy with healthy ingredients.

      Reply
    3. Nolan

      September 22, 2020 at 7:54 pm

      5 stars
      I often have leftover foods in my fridge and no idea how to solve them. Wow, I found this article by chance and I think I should try vegan bibimbap. Thanks a lot!

      Reply
    4. Diya

      June 16, 2020 at 4:19 am

      Um, this looks delicious. Can’t wait to try! Also…LOVE your logo 👌

      Reply
    5. Erika

      June 11, 2020 at 4:09 am

      5 stars
      Wonderful. I added bulgogi beef to it as we like beef. Can’t wait to make it again

      Reply
      • Ann

        January 01, 2025 at 4:33 pm

        seriously… why not skip the cruelty. This website shows is certainly not required

        Reply
    6. ROBYN

      June 11, 2020 at 4:03 am

      I love Bibimbap! Your pictures are gorgeous. Your sauce is different then the usual sauce I get at my local Bibimbap place, but looks delicious. I will try your recipe soon.

      Reply
    7. howard

      March 02, 2019 at 9:38 pm

      I also add the following
      broccoli stalk trimmed, thinly sliced and cooked in water with low sodium tamari
      carrots, zucchini trimmed and saute in water
      lots of mushrooms pre-cooked and sliced
      peppers sliced
      seaweed saute with scallions

      Reply
    8. Stacey

      July 06, 2018 at 11:18 am

      5 stars
      I love eating mushroom along with gochujang sauce. Sweet and spicy! Yummy!

      Reply
    9. Eve

      May 23, 2018 at 5:56 pm

      5 stars
      Oh my god! This was so delicious. I tried it last night and substituted a few ingredients but it turned out so great. Thanks for the great recipe

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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