Print

Vegan Friendly Korean Bibimbap

Vegan Korean Bibimbap

Different textures and flavors of veggie in my Vegan-Friendly Korean Bibimbap with spicy and savory Gochujang sauce will be sure to make you happy and full!

Ingredients

Scale

For the Sauce 

  • 3 tablespoons Gochujang (Korean Red Pepper Paste)
  • 1 tablespoon mirin
  • 1 tablespoon agave nectar
  • 1/2 tablespoon sesame oil

For Bibimbap

  • 1/2 large onion, thinly sliced
  • 1 small zucchini, cut into match stick
  • 1 medium-size carrot, cut into match stick
  • 4 teaspoons vegetable oil
  • 1 package of mushroom of choice (I used Bunnapi mushroom but button mushroom works just fine)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon garlic powder
  • 6 ounces bean sprouts
  • 1 green onion, thinly sliced
  • 2/3 of English cucumber (or 2 Persian cucumbers), thinly sliced
  • 2 teaspoons Korean red pepper flakes (Gochugaru)
  • 1 teaspoon sugar
  • 1 cup of baked tofu or tempeh 
  • Salt for seasoning
  • Sesame seeds (garnish)
  • 3 to 4 cup of cooked rice (short grain, sushi rice is recommended)

Instructions

  1. In a small bowl, mix all ingredients for the sauce and set it aside.
  2. In a small colander, add the cucumber slice and sprinkle about 1 teaspoon of salt on top of them. Toss them together so the salt will coat all the cucumber. Set it aside.
  3. 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 small pinch. Take it out of the pan and set it aside.
  4. In the same pan, add about 1 teaspoon of vegetable oil and add zucchini. Cook until zucchini is just soft enough but not mushy, about 2 minutes. Season with salt, about a small pinch. Take it out of the pan and set it aside.
  5. In the same pan, add about 1 teaspoon of vegetable oil and add the carrot. Cook until carrot is just soft enough but not mushy, about 2-3 minutes. Season with salt, about a small pinch. Take it out of the pan and set it aside.
  6. In the same pan, add about 1 teaspoon of vegetable oil and add mushroom. Cook for a couple of minutes until they release their water and started to evaporate. Add 1 tablespoon soy, 1/2 tablespoon sugar, 1/2 teaspoon garlic powder, and 1 teaspoon of sesame oil and stir to mix. Cook for another minute or two and set it aside. 
  7. Check the cucumber slices. Squeeze all the water out of the cucumber and transfer to a small bowl. Add 2 teaspoons of Korean red pepper flakes and 2 teaspoon sugar. Set it aside. 
  8. In a medium-size saucepan, boil some water. Once the water comes to a boil, add bean sprouts. Cook for no more than a minute. Drain the sprouts and squeeze all the water out. 
  9. Transfer the blanched bean sprouts to a bowl and season with a pinch of salt, 1 teaspoon sesame oil, and thinly sliced green onion. Mix until all the bean sprouts are seasoned. Set it aside. 
  10. In a large bowl, add about 1/2 cup to 1 cup of cooked rice. Add all the cooked vegetables on top of the rice (about 1 tablespoon of each prepared vegetable). Put about 1/2 tablespoon of sauce on top. Mix all the veggies and sauce in the bowl with your spoon and enjoy.

Notes

You can customize this bowl in any way you like! If you are not a big fan of bean sprouts, skip it by all means. If you don’t have a cucumber on hand but have some spinach, put some sautéed spinach in your bowl. You don’t have to be locked down to what I used in my recipe. Please make it your own but I’m just here to give you a little example 😉

Keywords: Korean Bibimbap, vegan friendly, bibimbap, vegan bibimbap, vegan-friendly Korean bibimbap, Korean rice bowl