How to make Korean Vegan Bibimbap - Rice with tons of veggies topped with sweet and spicy Gochujang sauce equals a healthy tasty meal!
Author:Georgie
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main course
Method:Stir fried
Cuisine:Korean
Diet:Vegan
Ingredients
Scale
For the Sauce
3 tablespoons Gochujang (Korean fermented red pepper paste)
1 tablespoon mirin (Japanese cooking wine, different from sake)
1 tablespoon agave nectar (or sugar)
1/2 tablespoon sesame oil
For Bibimbap
2/3 of English cucumber (or 2 Persian cucumbers), thinly sliced
Salt for seasoning
6 ounces bean sprouts
4 teaspoons vegetable oil
1/2 large onion, thinly sliced
1 small zucchini, cut into match stick
1 medium-size carrot, cut into match stick
1 package of mushroom of choice (I used Bunnapi mushroom but any types of mushrooms works)
1 tablespoon soy sauce
4 teaspoons sugar
2 teaspoons sesame oil
1/2 teaspoon garlic powder
2 teaspoons Korean red pepper flakes (Gochugaru)
1 green onion, thinly sliced
1 cup of baked tofu (optional)
Sesame seeds (garnish)
3 to 4 cup of cooked rice (short grain, sushi rice)
Instructions
Make the sauce -In a small bowl, mix all ingredients for the sauce and set it aside.
Cucumber Kimchi - In a colander, add the cucumber slice and sprinkle about 1 teaspoon of salt on top of them. Toss them together and let the salting process begin.
Bean sprouts - In a medium pot, boil water for blenching bean sprouts. Once the water comes to a boil, add the bean sprouts and cook for 60-90 seconds. Drain and squeeze out as much water as possible. Transfer the blanched bean sprouts to a bowl and season with salt, 1 teaspoon sesame oil, and thinly sliced green onion. Mix until all the bean sprouts are seasoned. Set them aside.
Onion - In a medium non-stick skillet, add about 1 teaspoon of vegetable oil and sauté the onion. Cook until the onion is translucent. Season with salt (about a pinch). Take them out of the pan and set them aside.
Zucchini - In the same pan, add about 1 teaspoon of vegetable oil and add zucchini. Cook until zucchini is cooked yet firm, about 2 minutes. Season with salt (about a pinch). Take them out of the pan and set them aside.
Carrot - In the same pan, add about 1 teaspoon of vegetable oil and add the carrot. Cook the carrot for about 2-3 minutes. Season with salt and set them aside.
Bulgogi mushroom - In the same pan, add about 1 teaspoon of vegetable oil and add the mushroom. Cook the mushroom until they release water and add 1 tablespoon soy sauce, 2 teaspoons sugar, 1/2 teaspoon garlic powder, and 1 teaspoon of sesame oil. Cook with frequent stirring for about 2 minutes and set them aside.
Cucumber Kimchi - Make cucumber kimchi. Squeeze all the water out of the cucumber and transfer to a small bowl. Sprinkle 2 teaspoons of Korean red pepper flakes and 2 teaspoons sugar. Taste to see if it needs more salt. Once it is seasoned, set them aside.
Assemble bibimbap - In a large bowl, add about 1/2 cup to 1 cup of cooked rice on the bottom. Add all the cooked vegetables and baked tofu (if using) on top of the rice. Add a small amount of sauce on top. Mix all the veggies and the sauce with the rice. Taste and adjust the amount of the sauce and enjoy.
Notes
Please refer to the "Helpful tips on making Korean Vegan Bibimbap" section above.
Feel free to add and omit any ingredients that don't appeal to you. This is just an example of how I make my Korean vegan bibimbap.