May 28, 20202 min read

Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce

Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant. It’s really easy to veganize and is full of so much veggies and flavour!

Check out my video to see how I put my bibimbap bowl together, along with vegan kimchi and other banchan (Korean side dishes):

I especially love the gochujang sauce because of the additional spice and how it brings the whole dish together. Mix everything together, and enjoy!

In restaurants, they also serve it as ‘Dolsot Bibimbap’, dolsot meaning stone pot, where there bibimbap is served in a sizzling hot bowl. The rice is cooked in the stone bowl with sesame oil so it created a really crisp and toasted crust on the rice!

So if you have a stone bowl, you can also of course to cook it in one. OR you can also toast the rice on a regular non-stick pan with some sesame oil, which I love to do.

For my bibimbap toppings, I added my homemade vegan kimchi, korean beansprout salad (kongnamul), and spinach (sigumchinamul) as well as some sautéed zucchini, carrots, and mushrooms. You can also of course use whatever veggies, mushrooms, and tofu. It’s totally up to you!

I like to make a big batch of sautéed veggies and the gochujang sauce to store it in the refrigerator for upcoming bibimbap bowls throughout the week. It’s a really filling and satisfying meal in itself.

Hope you enjoy this! :) Find the recipe and steps below!

You can also check out my video here:

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

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Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce

Makes 3 bowls/good for 3 servings

Ingredients

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

Gochujang sauce (recipe below)

Notes

I sliced all veggies and mushrooms into strips, but you can slice them however way you like.
Feel free to use whatever veggies you have available!
If you have a stone bowl, you can toast the rice with sesame oil to make a ‘dolsot' bibimbap!

Steps

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!