Vegan Bibimbap

5 from 10 votes

My vegan bibimbap is a delicious rice bowl packed with bold, punchy, Korean inspired flavours and fresh veggies, ready in 20 mins.

Cook Time20

Total Time20

Course: Main Course

Cuisine: Korean

Servings:

Calories: 721kcal

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

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.

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

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