Authentic Korean Vegan Bibimbap: A Healthy, Colorful Delight

Ingredients

  • 2 cups of short-grain brown rice
  • 1 zucchini, thinly sliced
  • 2 carrots, julienned
  • 2 cups of fresh spinach
  • 200g of fresh bean sprouts
  • 200g of shiitake mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon of sesame oil
  • 4 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of gochujang (Korean red pepper paste)
  • 2 tablespoons of sugar
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Steps and instructions

  1. Rinse the brown rice under cold water until the water runs clear. Cook it in a rice cooker or on the stove according to the package instructions.
  2. In a large pan, heat half of the sesame oil over medium heat. Add the zucchini, carrots, spinach, bean sprouts, mushrooms, and bell pepper one at a time, sautéing each for a few minutes until softened. Remove each vegetable from the pan and set aside.
  3. In a small bowl, combine the soy sauce, rice vinegar, gochujang, and sugar. Stir until the sugar is completely dissolved.
  4. Once the rice is cooked, divide it among 4 bowls. Arrange each of the sautéed vegetables on top of the rice in separate sections. Drizzle the remaining sesame oil over the vegetables.
  5. Pour the sauce over each bowl. Garnish with sesame seeds and green onions before serving.
  6. Mix all the ingredients together before eating. Enjoy your Vegan Bibimbap!

Tools for making

Recipe variations

  • Substitute the brown rice with quinoa or cauliflower rice for a lower-carb option.
  • Add your choice of protein such as marinated tofu, tempeh, or seitan to make it more filling.
  • Include other vegetables like sliced cucumbers, shredded cabbage, or steamed broccoli for added texture and flavor.
  • For a gluten-free version, ensure that the soy sauce and gochujang used are gluten-free certified.
  • Experiment with different toppings such as kimchi, pickled radishes, or crushed peanuts for additional crunch.
  • For a spicier bibimbap, add extra gochujang or sprinkle some red pepper flakes on top.
  • Try using different types of mushrooms like oyster mushrooms or portobello mushrooms for a unique twist.
  • If you prefer a different sauce, you can use a hoisin or teriyaki sauce instead of the gochujang-based sauce.
  • Feel free to customize the ratio and types of vegetables based on your personal preference and seasonal availability.

Recipe overview

Bibimbap is a classic Korean dish that translates to "mixed rice." This Vegan Bibimbap recipe is a delightful, plant-based take on the traditional meal. Bursting with flavors and textures, this hearty dish is both nourishing and satisfying. The recipe involves cooking short-grain brown rice and then topping it with a rainbow of sautéed vegetables. Each vegetable is sautéed separately to maintain its unique flavor. The vegetables and rice are then drizzled with a tangy and slightly spicy Korean-style sauce, creating a meal that's both visually stunning and incredibly tasty. To finish, the dish is garnished with sesame seeds and green onions. Right before eating, you'll mix everything together, ensuring each bite is packed with a delightful medley of flavors. This Vegan Bibimbap is a truly satisfying meal that's perfect for a weeknight dinner or for impressing guests. Enjoy this fun, healthy spin on a beloved Korean classic.

Common questions

  1. Can I use white rice instead of brown rice?
    Yes, you can substitute white rice for brown rice if you prefer. Just adjust the cooking time accordingly.
  2. Can I use different vegetables?
    Certainly! Feel free to use your favorite vegetables or whatever you have on hand. Some other popular options include cucumber, radish, and Korean spinach.
  3. Is gochujang spicy?
    Yes, gochujang has a mild to moderate level of spiciness. However, you can adjust the amount of gochujang according to your heat preference.
  4. Can I make this recipe ahead of time?
    It's best to enjoy bibimbap fresh, but you can prepare the vegetables and sauce in advance. Store them separately in the refrigerator and assemble the bowls when ready to serve.
  5. Is bibimbap vegan-friendly?
    Traditionally, bibimbap includes meat and egg, but this vegan version replaces them with a variety of vegetables. So, yes, this recipe is vegan-friendly.

Serving dishes and utensils

Origin stories

Bibimbap, a beloved staple of Korean cuisine, has a history as colorful as its presentation. It is often associated with the traditional end of the harvest season, known as "Eoseongnal", when Koreans would mix all the leftover side dishes with a bowl of rice, rather than waste any food before the New Year. The dish's name literally translates to "mixed rice" and it embodies a principle at the heart of much Korean cooking: balance. Each ingredient is chosen not just for its flavor, but also its color and the nutritional value it offers, in order to provide a dish that's not just delicious, but also harmonious and healthy. The beauty of Bibimbap is in its flexibility; it can be catered to individual tastes, dietary restrictions, and even what's in season. In fact, different regions of Korea have their own variations, making this dish a canvas of culinary expression.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.