Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce
Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant because of how easily it can be made vegan yet still packed full of flavour. It’s a Korean mixed rice bowl, which usually contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.I also topped mine with a vegan fried "egg"!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups cooked steamed Japanese or short grain rice
- 1 cup homemade or store-bought vegan kimchi
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced mushrooms or tofu
- 1 cup beansprouts or beansprout salad
- 1 cup spinach or spinach salad ((sigumchinamul))
- 1/4 cup sliced scallions (optional for topping)
- 1 tbsp roasted sesame seeds (optional for topping)
- Toasted sesame oil (for drizzling)
- Additional topping: vegan fried "egg"
- 2 tbsp gochujang
- 2 tbsp water
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 1/2 tsp Roasted sesame seeds
Instructions
- 1
Sauté the veggies and mushrooms/tofu separately in a non-stick pan. Season them with some salt and sesame oil, to taste. Finish off with sesame seeds.
- 2
Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. Plus a vegan fried "egg", if you'd like! Add in 1-2 tbsp gochujang sauce (feel free to adjust depending on desired spice) for each bowl and finish off with sesame seeds, drizzle of sesame oil, and chopped scallions, if using.
- 3
Mix everything together and enjoy!
- 4
Mix everything together until smooth! Feel free to add/lessen water depending on desired consistency.