This tasty vegan bibimbap is perfect for anyone wanting to include more plants in their diet. Bibimbap perfectly embodies the vibrant flavours and textures of Korean cuisine. Traditionally it features a medley of vegetables, meat, and a fried egg on top of a bed of rice. Try this healthy plant-based version using tofu, brown rice, and pickled vegs.
Vegan Bibimbap: A Colourful Korean Delight
The vibrant and colourful Korean classic gets a plant-based makeover in this tasty vegan bibimbap: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled vegetables and a classic bibimbap sauce.
Like my Korean Tofu Soup, this vegan bibimbap is a very straightforward recipe. You will need to press the tofu first for 20 minutes. While the tofu is draining, you can make the pickled vegetables and prepare the rest of the ingredients. To speed things up, I recommend that you use 2 frying pans to cook the vegetables and tofu.
Alongside my Kimchi Fried Rice or Crispy Fried Tofu Bowls, this vegan bibimbap is the perfect meal to make if you have any leftover rice.
The original inspiration for this recipe came from My Korean Kitchen which has a fantastic selection of Korean recipes.
What is bibimbap?
Bibimbap is a Korean dish traditionally made with rice, meat, eggs, and various seasoned vegetables. In fact, the word “bibimbap” translates to “mixed rice” in English. While meat and eggs are commonly used in traditional recipes, you can easily substitute them with plant-based ingredients to make it vegan-friendly.
The ingredients are arranged on top of the rice and served with bibimbap sauce, a condiment made with gochujang, a Korean red chilli paste that has been fermented with rice, soybean, barley and salt. Its very unique sweet and spicy savoury taste, adds a lot of umami and depth to dishes.
There is so much to love about bibimbap. Not only is it delicious, but it is also highly customisable so you can use any of your favourite vegetables or simply what you have in the fridge.
This is a great recipe to use leftover rice and get your 5-a-day in one bowl.
While white rice is traditional, brown rice or quinoa can also be used so you can customise this recipe to your own personal preference or dietary needs.
Ideal for Meal Prep
You can prepare the components of this vegan bibimbap in advance for busy weekdays. Simply store cooked rice, pre-cut vegetables, pickled vegs, tofu, and bibimbap sauce separately in airtight containers.
In this post
Core Bibimbap Ingredients
To make this vegan bibimbap, I am using tofu, brown rice, shiitake mushrooms, carrots, spinach, beansprouts, and edamame as the base of the dish.
I am also pickling some radishes and cucumber while the rest of the ingredients are cooking. I am using them as toppings alongside scallions and sesame seeds.
Spicy Bibimbap Sauce
For the bibimbap sauce, you will need gochujang paste, light soy sauce, toasted sesame oil, maple syrup, rice vinegar, and some garlic. There are many different versions of bibimbap sauce so feel free to play around with the ingredients to suit your own taste preferences.
Preparing this Vegan Bibimbap
Step 1: Press the tofu
Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top.
When done, drain the water and cut the tofu into 2cm / 3/4 inch dice.
Step 2: Prepare the pickled vegetables
Place the sliced cucumber and radishes in 2 separate small heat-resistant containers. In a small saucepan, heat together over medium-high the rice vinegar, water, sugar, and salt.
Once the sugar has dissolved and the liquid starts boiling, remove from the heat and divide the liquid between the cucumber and radishes to cover the vegetables. Set aside for at least 30 minutes.
Step 3: Make the vegan bibimbap sauce
In a small bowl stir together the gochujang paste, soy sauce, toasted sesame oil, maple syrup, rice vinegar, and garlic. Set aside.
Step 4: Marinate the tofu
Toss the diced tofu in cornflour until covered all over. Coat in 3 tablespoons of bibimbap sauce and set aside covered for 10 minutes.
Step 5: Prepare the rest of the vegetables
Prepare the rest of the vegetables, placing each one in a separate bowl.
Thinly slice the shiitake mushrooms. Wash and dry the spinach.
Peel the carrots and cut into thin strips using a sharp knife or julienne peeler. Wash and dry the beansprouts. Place the edamame in a bowl and cover with boiling water.
Step 6: Cook the tofu
Start cooking the vegetables and tofu: Heat some vegetable oil in 2 large frying pans.
Fry the tofu over medium-high heat in one of the frying pans until golden all over, about 5 to 7 minutes. Set aside in a bowl and keep warm.
Step 7: Sauté the shiitake mushrooms
Sauté the shiitake mushrooms over medium-high heat in the other frying pan, until soft and brown, about 3 to 4 minutes. Season with salt. Set aside in a bowl and keep warm.
Using the same frying pan, and adding vegetable oil as needed, cook the rest of the vegetables.
Step 8: Sauté the spinach
Sauté the spinach until it wilts, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
Step 9: Sauté the carrots
Sauté the carrots until they start to soften, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
Step 10: Sauté the beansprouts
Sauté the beansprouts until they start to soften, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
Step 11: Drain the edamame and pickled vegetables
Drain the edamame and pickled vegetables.
Step 12: Build the vegan bibimbap bowls
Share the rice evenly between 4 bowls. Top each bowl with shiitake mushrooms, spinach, carrots, beansprouts, edamame, and pickled vegetables.
Step 13: Add toppings
Top with scallions, sesame seeds, and a drizzle of bibimbap sauce.
Step 14: Serve the vegan bibimbap bowls
Serve straight away with the remaining bibimbap sauce on the side. The best way to enjoy this vegan bibimbap? Mix it all up so that all the flavours blend in together!
Customising This Bibimbap
This bibimbap is really versatile, so feel free to customise this recipe with any vegetables you have on hand. You can add peppers, red cabbage, or even avocado. The possibilities are endless.
You can also tailor your bibimbap to the seasons, using fresh, locally-sourced vegetables. In spring, you can incorporate asparagus or snap peas; or in winter, add roasted root vegetables.
Watch how to make this vegan bibimbap
I hope you enjoy this vegan bibimbap recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Bibimbap
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g extra-firm tofu
- 2 tablespoons cornflour (see note 1)
FOR THE PICKLED VEGETABLES:
- 60 ml rice vinegar
- 60 ml water
- 2 Tbsp sugar
- 1 tsp salt
- 8 slices of cucumber, halved
- 3 radishes, sliced
FOR THE COOKED VEGETABLES:
- 250 g shiitake mushrooms
- 125 g baby spinach
- 2 medium carrots (around 150g / 5.3 oz)
- 150 g beansprouts
- 90 g shelled edamame, frozen
- vegetable oil
- salt
FOR THE BIBIMBAP SAUCE:
- 4 tablespoons gochujang paste
- 2 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 grated garlic clove
TO SERVE:
- 450 g cooked brown rice (see note 2)
- 3 scallions
- sesame seeds
Instructions
- Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, drain the water and cut the tofu into 2cm / 3/4 inch dice.400 g extra-firm tofu
- In the meantime, prepare the pickled vegetables: Place the sliced cucumber and radishes in 2 separate small heat-resistant containers. In a small saucepan, heat together over medium-high the rice vinegar, water, sugar, and salt. Once the sugar has dissolved and the liquid starts boiling, remove from the heat and divide the liquid between the cucumber and radishes so that to cover the vegetables. Set aside for at least 30 minutes.60 ml rice vinegar, 60 ml water, 2 Tbsp sugar, 8 slices of cucumber, halved, 3 radishes, sliced, 1 tsp salt
- Make the bibimbap sauce: In a small bowl stir together the gochujang paste, soy sauce, toasted sesame oil, maple syrup, rice vinegar, and garlic. Set aside.4 tablespoons gochujang paste, 2 tablespoons light soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 grated garlic clove
- Toss the diced tofu in cornflour until covered all over. Coat in 3 tablespoons of bibimbap sauce and set aside covered for 10 minutes.2 tablespoons cornflour
- Prepare the rest of the vegetables, placing each one in a separate bowl. Thinly slice the shiitake mushrooms. Wash and dry the spinach. Peel the carrots and cut into thin strips using a sharp knife or julienne peeler. Wash and dry the beansprouts. Place the edamame in a bowl and cover with boiling water.250 g shiitake mushrooms, 125 g baby spinach, 2 medium carrots (around 150g / 5.3 oz), 150 g beansprouts, 90 g shelled edamame, frozen
- Start cooking the vegetables and tofu: Heat some vegetable oil in 2 large frying pans. Fry the tofu over medium-high heat in one of the frying pans until golden all over, about 5 to 7 minutes. Set aside in a bowl and keep warm.vegetable oil
- Sauté the shiitake mushrooms over medium-high heat in the other frying pan, until soft and brown, about 3 to 4 minutes. Season with salt. Set aside in a bowl and keep warm. Using the same frying pan, and adding vegetable oil as needed, cook the rest of the vegetables.
- Sauté the spinach until it wilts, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
- Sauté the carrots until they start to soften, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
- Sauté the beansprouts until they start to soften, about 2 minutes. Season with salt. Set aside in a bowl and keep warm.
- Drain the edamame and pickled vegetables.
- To build the bibimbap bowls, share the rice evenly between 4 bowls. Top each bowl with shiitake mushrooms, spinach, carrots, beansprouts, edamame, and pickled vegetables.450 g cooked brown rice
- Top with scallions, sesame seeds, and a drizzle of bibimbap sauce.3 scallions, sesame seeds
- Serve straight away with the remaining bibimbap sauce on the side. The best way to enjoy bibimbap? Mix it all up so that all the flavours blend in together!
Video
Notes
Nutrition
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Frequently Asked Questions about this vegan bibimbap
You should be able to find gochujang paste easily in the ethnic aisle of supermarkets or in Asian grocery stores. Failing that it is widely available online. I like the brand O’Food. The tub is quite large and once opened will keep in the fridge for a few months.
You can use any of your favourite vegetables and what is in season. Some of my favourites include courgettes, peppers, kale, asparagus, sugar snap peas, baby corn, white or brown mushrooms, cabbage, pak choi or any other leafy Asian greens.
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