Vegan Bibimbap bowls are layered with flavor from fluffy rice and sesame spinach to savory sautéd mushrooms and pickled cucumbers. Top it with tofu and drizzle generously with gochujang sauce!
What is Bibimbap you ask?? The most amazing korean rice bowl filled with layers and layers of flavor. It starts with warm and fluffy rice topped with nutty sesame spinach, funky kimchi, savory sautéed mushrooms, bright pickled cucumbers, crunchy radish, spicy and sweet gochujang sauce and seared tofu.
It's a choose your own adventure of flavors! Mix it all together or take it bite by bite, pairing toppings together to create unique flavor and texture combinations. One things for sure, this bowl is deeply satisfying.
Reasons to love this recipe!
- Bowls can be customized with your favorite toppings and protein!
- Works great for meal prep - assembled bowls keep well in the fridge for up to 1 week. Enjoy hot or cold.
- Once everything is prepped, cooking flies by.
Ingredients and substitutions:
- Rice - traditional bibimbap is made with short grain sticky rice like sushi rice. You can also use short grain brown rice or jasmine rice.
- Sesame oil - used for cooking the spinach and mushrooms. It adds a great nutty flavor, but you can substitute another cooking oil. Choose something neutral in flavor like avocado, grapeseed, or coconut.
- Spinach
- Mushrooms - crimini, button, or shiitake.
- Tamari - or soy sauce, liquid aminos, etc. We use tamari in place of salt to add saltiness and umami.
- Sesame seeds - for our sesame spinach and for topping the bowl.
- Kimchi - a traditional element that adds spiciness and a little funk. Choose any kimchi you like.
- English cucumber - for our quick pickles. You can also use cocktail/persian cucumbers. Avoid regular cucumbers. Their skin is too tough.
- Rice vinegar - for our quick pickles. You can substitute white vinegar.
- Tofu - I like seared or baked tofu. Or choose any protein you like! Beef bulgogi or a fried egg are traditional choices.
How to make vegan bibimbap:
There are a lot of elements for the bibimbap, but each one comes together quickly. Have everything prepped and ready to go before cooking!
Cook the rice: Cook 1 cup of rice (or more!) according to the package directions. Once it's cooked, fluff, cover and set aside to keep warm.
Make the pickles: Toss the cucumbers with vinegar and salt. Set aside so they can quickly pickle.
Make the gochujang sauce: Stir together a quick batch of gochujang sauce. If you like it saucy like I do, make a double batch.
Cook the sesame spinach: Heat the sesame oil in a skillet. Add in the spinach and sauté until softened. Stir in the tamari and sesame seeds. Remove from the pan and set aside.
Sauté the mushroom: To the same pan as the spinach, add in another dash of sesame oil and the sliced mushrooms. Cook until browned and caramelized. Add in the tamari and stir.
Assemble: Add a serving of rice to each bowl, top with the prepared toppings, kimchi, sliced radishes, and protein of choice. Drizzle generously with sauce and enjoy!
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Storage:
Store the bibimbap as assembled bowls (great for meal prep!) or individual components in the fridge for 5-7 days.
Bibimbap sauce:
While toppings can change from bibimbap to bibimbap, the sauce that always ties everything together is gochujang sauce.
This classic sauce is made with korean hot pepper paste for a spicy kick and maple syrup for sweetness. It gets a touch of nuttiness from sesame oil, rice vinegar adds brightness, and garlic creates depth. It is the trifecta of sweet, spicy and savory flavors that brings our vegan bibimbap together!
Gluten Free Bibimbap?
Bibimbap is usually NOT gluten free, but with a few tweaks, it can be!
To make gluten free bibimbap:
- Swap the soy sauce for tamari, liquid aminos, or coconut aminos.
- Choose a gluten free gochujang for the sauce. Our favorite gluten free gochujang brands are Coconut Secret and Chung Jung One.
More vegan Asian recipes to try!
- Korean BBQ Jackfruit Tacos
- Sweet & Spicy Gochujang Noodles
- 30 Minute Sweet and Sour Tofu
- Vegan Summer Rolls
Vegan Bibimbap
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Description
Vegan Bibimbap bowls are layered with flavor from fluffy rice and sesame spinach to savory sautéd mushrooms and pickled cucumbers. Top it with tofu and drizzle generously with gochujang sauce!
Ingredients
For the rice:
- 1 cup short grain white rice
- 2 cups water
- Pinch salt
For the pickled cucumbers:
- ½ an english cucumber
- 1 teaspoon rice vinegar
- Pinch salt
For the sesame spinach:
- 1 teaspoon sesame oil
- 4 cups baby spinach
- ½ teaspoon tamari
- ½ teaspoon sesame seeds
For the mushrooms:
- 1 teaspoon sesame oil
- 4 oz sliced mushrooms
- ½ teaspoon tamari
For serving:
- ½ cup kimchi
- ¼ cup thinly sliced radish
- Baked tofu, or your choice of protein
- Gochujang Sauce, double the recipe if you like it saucy!
- Sesame seeds, for garnish
Instructions
- Cook the rice: In a pot, bring the rice, water, and pinch of salt to a boil. Cover, reduce to simmer, and cook until the water has evaporated, about 12 minutes-15 minutes.
- Make the pickles: Toss the cucumbers with vinegar and salt. Set aside so they can quickly pickle.
- Make the gochujang sauce: Stir together a quick batch of gochujang sauce. If you like it saucy like I do, make a double batch.
- Cook the sesame spinach: Heat the sesame oil in a skillet over medium heat. Add in the spinach and sauté until softened. Stir in the tamari and sesame seeds. Remove from the pan and set aside.
- Sauté the mushroom: To the same pan as the spinach, add in another dash of sesame oil and the sliced mushrooms. Cook until browned and caramelized. Add in the tamari and stir.
- Assemble: Add a serving of rice to each bowl, top with the prepared toppings, kimchi, sliced radishes, and protein of choice. Drizzle generously with sauce and enjoy!
Notes
Rice: traditional bibimbap is made with short grain sticky rice like sushi rice. You can also use short grain brown rice or even jasmine rice.
Mushrooms: use crimini, button, portobello or shiitake! Or a combo!
Nutrition
- Serving Size: ½ recipe, with 2 tablespoons sauce, no protein
- Calories: 410
- Sugar: 12g
- Sodium: 1069mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 74g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: rice, mushroom, spinach, kimchi, cucumber, radish, gochujang sauce, tofu,
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