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vegan bibimbap in a dolsot stone bowl with rice topped with colourful vegetables, tofu, seaweed and a spicy gochujang sauce

Vegan Bibimbap


  • Author: Lisa Kitahara
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 120 minutes
  • Yield: 2 servings 1x

Description

Vegan bibimbap topped with various vegetables, tofu and amazingly delicious spicy gochujang sauce. This Korean mixed rice bowl is the ultimate comfort food thats healthy, filling and loaded with flavour! 


Scale

Ingredients

Vegetables

Pickled Daikon

Zucchini

  • 1 medium zucchini (approx. 200g)
  • 1 garlic clove, minced (3g)
  • ½ tsp toasted sesame oil (3ml)
  • salt and pepper to taste

Carrot

  • 1 medium carrot (120g)
  • salt and pepper to taste

Spinach

Shiitake Mushrooms

Cucumber

Soy bean sprouts

  • 1/2 lbs soy bean sprouts (225g // or mung bean sprouts) 
  • ½ scallion, chopped (6g)
  • 1 garlic clove, minced (3g)
  • ½ tsp toasted sesame oil (3ml)
  • salt and pepper to taste

Bibimbap Sauce

Gochujang Sauce

Non-spicy Sauce

For serving


Instructions

Vegetables

  1. Daikon: Slice daikon into matchsticks. Add all the ingredients to a bowl and let it rest while cooking remaining vegetables to allow them to pickle.
  2. Zucchini: Slice zucchini into matchsticks or into semi-circles. Sprinkle some salt over and rest for 10 minutes. Squeeze excess liquid and pat dry. Over medium high heat, sautee the zucchini with garlic for 1-2 minutes (do not overcook or it will be soggy). Remove from heat, add to a bowl and toss in sesame oil. Add salt to taste.
  3. Carrots: Slice carrots into matchsticks or semi-circles. Over medium high heat, sautee for 1-2 minute or until softened but still have a snappy texture. Remove from heat, add to a bowl and toss with salt and pepper to taste.
  4. Shiitake mushrooms: If using dried shiitake mushrooms, soak in hot water for 15 minutes or until softened. Over medium high heat, sautee for 1-2 minutes. Season with salt and pepper to taste.
  5. Cucumbers: Thinly slice cucumber into rounds or semi-circles and place into a bowl. Massage some salt into the cucumbers and rest for 10-15 minutes (until they release water). Drain the water and pat them dry. Toss with garlic, sesame seeds and sesame oil. Add salt to taste.
  6. Soy bean sprouts: Bring a pot of water to a boil and then cook the bean sprouts for 1-2 minutes, or until lightly softened (but still remains some texture). Drain under cold water and then strain. Toss in garlic, scallion, sesame seeds, sesame oil and season with salt and pepper to taste.

Bibimbap sauce

  1. Add all the ingredients to a bowl and whisk to combine. Taste and adjust to your liking.

Serving

  1. In a bowl: Add 1 cup of rice to a bowl. Arrange all the vegetable side dishes on top. Add the tofu, kimchi and bibimbap sauce. Finish with sesame seeds and a drizzle of sesame oil, if desired. Serve and enjoy!
  2. In a dolsot: Brush some sesame oil inside the dolsot. Add rice to the bowl and then arrange all the vegetables on top along with the tofu and kimchi. Set the gas stove over medium high heat and let it cook until you begin to hear cracking sounds. Remove from heat, add sauce on top and garnish with sesame seeds. Serve and enjoy!

Notes

  • Category: entree
  • Method: stove top
  • Cuisine: vegan, gluten free, korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 657
  • Sugar: 29.2g
  • Sodium: 2412mg
  • Fat: 18.8g
  • Saturated Fat: 2.3g
  • Unsaturated Fat: 11.4g
  • Trans Fat: 0
  • Carbohydrates: 102.6g
  • Fiber: 14.1g
  • Protein: 26.4g
  • Cholesterol: 0

Keywords: vegan bibimbap, korean mixed rice bowls, dolsot bibimbap, vegetarian bibimbap, tofu bibimbap