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!

Course Entrée

Cuisine Korean

Prep Time 15

Cook Time 15

Total Time 30

Servings 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