Because of the variety of toppings options, bibimbap is really easy to veganize and is full of so much veggies and flavour! If you're new to Korean cuisine, try out this gochujang sauce recipe and you'll taste how the unique spice brings the whole dish together. Gochujang is a Korean red chilli paste that you can find at Asian supermarkets.
For toppings, this version uses vegan kimchi, korean beansprout salad (kongnamul), and spinach (sigumchinamul) as well as some sautéed zucchini, carrots, and mushrooms. You can also use whatever veggies, mushrooms, and tofu. It’s totally up to you!
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- Prep Time
- 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 ot beansprout salad (kongnamul)
- 1 cup spinach or spinach salad (sigumchinamul)
- 1/4 cup sliced onion leeks, optional for topping
- 1 tbsp sesame seeds, optional for topping
- Sesame oil, for drizzling
- 2 tbsp gochujang
- 2 tbsp water
- 2 tsp soy sauce
- 2 tsp sesame oil
- Sesame seeds
- To make the gochujang sauce, mix all sauce ingredients together until smooth! Feel free to add/lessen water depending on desired consistency.
- 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.
- Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. 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 leeks, if using.
- Mix everything together and enjoy!
Like this recipe? You can purchase Jessica's eBook Vegan Kitchen here.