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!
Servings 2 servings
- 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!
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