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Vegan Bibimbap (Korean Mixed Rice Bowl)

Korean vegan bibimbap bowl with rice, sautéed vegetables, tofu, and gochujang sauce
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Vegan bibimbap made with rice, vegetables, and a simple gochujang sauce. A flexible, satisfying Korean mixed rice bowl you can easily make at home.

  • Author: Georgie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main course
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

Scale

For the Gochujang Sauce

  • 3 tablespoons gochujang (Korean fermented red pepper paste)

  • 1 tablespoon mirin

  • 1 tablespoon agave nectar (or sugar)

  • 1 tablespoon soy sauce

  • ½ tablespoon rice vinegar

  • ½ tablespoon sesame oil

For the Bibimbap

  • 3–4 cups cooked short-grain rice (such as sushi rice), warm

  • ⅔ English cucumber (or 2 Persian cucumbers), thinly sliced

  • 6 ounces bean sprouts

  • ½ large onion, thinly sliced

  • 1 small zucchini, cut into matchsticks

  • 1 large carrot, cut into matchsticks

  • 8 ounces mushrooms of choice (shiitake, beech, or cremini), sliced

  • 1 green onion, finely minced

  • 2 teaspoons minced garlic, divided

  • 3 teaspoons sugar, divided

  • 1 tablespoon sesame oil, divided

  • 4 teaspoons vegetable oil

  • Salt, to taste

  • 2–3 teaspoons gochugaru (Korean red pepper flakes)

  • 1–1½ teaspoons rice vinegar (or apple cider vinegar)

  • 1 cup baked tofu (optional)

  • Sesame seeds, for garnish

Instructions

  1. Make the sauce. In a small bowl, mix all the gochujang sauce ingredients until smooth. Set aside to let the flavors meld.

     

  2. Prepare the cucumber salad. Toss the sliced cucumber with salt and let sit for 10–15 minutes. Squeeze out excess liquid, then mix with 1 teaspoon minced garlic, 2–3 teaspoons gochugaru, 1 teaspoon sugar, and 1 to 1½ teaspoons rice vinegar. Set aside.

     

  3. Prepare the bean sprouts. Blanch the bean sprouts in boiling water for 60–90 seconds, then drain and squeeze out excess water. Toss with the remaining 1 teaspoon minced garlic, minced green onion, ½ teaspoon sesame oil, and salt to taste. Set aside.

     

  4. Sauté the vegetables. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion, zucchini, and carrot together and sauté for 3–4 minutes, until tender-crisp. Season lightly with salt and transfer to a plate.

     

  5. Cook the mushrooms. In the same skillet, add the rest of the oil and cook the mushrooms until they release their moisture and begin to brown. Add the soy sauce, remaining 2 teaspoons sugar, and remaining ½ tablespoon sesame oil. Cook for 2–3 minutes until glossy, then remove from heat.

     

  6. Assemble the bibimbap. Divide ¾ to 1 cup warm rice into each bowl and top with the cucumber salad, bean sprouts, sautéed vegetables, mushrooms, and tofu if using. Add 1–2 tablespoons of sauce, mix well, taste, and add more sauce as needed.

     

  7. Serve. Sprinkle with sesame seeds and serve immediately. Bibimbap is meant to be mixed thoroughly before eating.

Notes

  • You don’t need every topping. Bibimbap is flexible by nature. Choose a few vegetables you enjoy and keep it simple.

  • Start with less sauce. Add 1–2 tablespoons per bowl, mix, taste, and add more as needed. Bibimbap should be well-seasoned, not drenched.

  • Mix thoroughly before eating. Bibimbap is meant to be mixed (“bibim”) so every bite is balanced.

  • Prep ahead if needed. The vegetables and sauce can be prepared in advance and stored separately in the refrigerator. Assemble and reheat gently before mixing.

Find it online: https://www.myeclecticbites.com/vegan-friendly-korean-bibimbap/