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vegan bibimbap
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5 from 4 votes

Vegan Bibimbap

My vegan bibimbap is a delicious rice bowl packed with bold, punchy, Korean inspired flavours and fresh veggies, ready in 20 mins.
Cook Time20 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Korean
Keyword: bibimbap, vegan bibimbap
Servings: 2
Calories: 721kcal
Author: Richard Makin

Equipment

  • 1 bowl
  • 1 Large Frying Pan

Ingredients

For the Sauce

  • 1 tablespoon gochujang
  • 2 teaspoon rice vinegar
  • 1 tablespoon soy sauce or tamari for gluten free
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 clove garlic finely minced
  • 1 tablespoon water

For the Crispy Rice Cakes

  • 1 tablespoon vegetable oil
  • ½ cup cooked rice

For the Tofu and Mushrooms

  • 1 tablespoon vegetable oil
  • 250 g extra firm tofu drained and cubed
  • 125 g shiitake mushrooms sliced
  • ½ teaspoon Chinese 5 spice
  • 1 tablespoon soy sauce or tamari for gluten free

For the Bibimbap

  • 100 g baby spinach
  • 3 cups cooked rice
  • ½ a cucumber finely sliced
  • 1 large carrot peeled and julienned
  • 100 g vegan kimchi
  • 1 small bunch coriander
  • white sesame seeds
Metric - US Customary

Instructions

To Make the Gochujang Sauce

  • Place all the sauce ingredients in a bowl and whisk until smooth. Set aside.
    1 tablespoon gochujang, 2 teaspoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon brown sugar, 1 clove garlic, 1 tablespoon water

To Make the Crispy Rice Cakes

  • Place a large frying pan over medium heat. Add the vegetable oil and bring up to temperature.
    1 tablespoon vegetable oil
  • Wet your hands and divide the cooked rice into two scoops. Flatten into circular patties with your palms then lay flat in the hot frying pan.
    ½ cup cooked rice
  • Fry for 3-5 minutes on each side or until gently browned on the edges then remove and lay on a sheet of kitchen roll to absorb any excess oil.

To Make the Tofu and Mushrooms

  • Place the large frying pan back over medium heat and add 1 tablespoon vegetable oil. Add the tofu and the mushrooms and fry for 2 minutes or until lightly browned on the edges. Sprinkle with the Chinese 5 spice and drizzle with the soy sauce. Stir together and cook for another 2 minutes then remove from the pan and turn off the heat.
    1 tablespoon vegetable oil, 250 g extra firm tofu, 125 g shiitake mushrooms, ½ teaspoon Chinese 5 spice, 1 tablespoon soy sauce

To Serve the Bibimbap

  • Place the baby spinach in the still-hot pan with a splash of water and cover with a lid to allow it to wilt.
    100 g baby spinach
  • Meanwhile divide the cooked rice between two bowls, top each with the sliced cucumber, julienned carrot, tofu, mushrooms and crispy rice cake. Once the spinach is wilted, divide and add to the bowls.
    3 cups cooked rice, ½ a cucumber, 1 large carrot
  • Finish each bibimbap with some vegan kimchi, some coriander and a sprinkle of white sesame seeds and serve hot.
    100 g vegan kimchi, 1 small bunch coriander, white sesame seeds

Nutrition

Calories: 721kcal | Carbohydrates: 102g | Protein: 23g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 1408mg | Potassium: 1135mg | Fiber: 6g | Sugar: 13g | Vitamin A: 9971IU | Vitamin C: 20mg | Calcium: 175mg | Iron: 6mg