clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Bibimbap

  • Author: Laurel
  • 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


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!


Units Scale

For the rice:

  • 1 cup short grain white rice
  • 2 cups water
  • Pinch salt

For the pickled cucumbers:

  • 1/2 an english cucumber
  • 1 teaspoon rice vinegar
  • Pinch salt

For the sesame spinach:

  • 1 teaspoon sesame oil
  • 4 cups baby spinach
  • 1/2 teaspoon tamari
  • 1/2 teaspoon sesame seeds

For the mushrooms:

  • 1 teaspoon sesame oil
  • 4 oz sliced mushrooms
  • 1/2 teaspoon tamari

For serving:

  • 1/2 cup kimchi
  • 1/4 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


  1. 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.
  2. Make the pickles: Toss the cucumbers with vinegar and salt. Set aside so they can quickly pickle.
  3. Make the gochujang sauce: Stir together a quick batch of gochujang sauce. If you like it saucy like I do, make a double batch.
  4. 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.
  5. 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.
  6. 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!


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!


  • Serving Size: 1/2 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,