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–+ servings

Korean Vegan Bibimbap

Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 3
Calories 539

Ingredients

For the bibimbap bowl

  • 10 oz. firm tofu pressed
  • 1 ½ Tbsp. soy sauce 1 ½ tsp. Gochujang (Korean chili paste)
  • 1 Tbsp. neutral oil
  • 5 oz. shiitake mushrooms or other
  • 8 oz. spinach blanched and washed with the excess water squeezed out
  • ½ tsp. salt 1 tsp. sesame oil, 1 tsp. minced garlic, 1 tsp. sesame seeds
  • 1 large carrot shredded
  • 1 large yellow bell pepper julienned
  • 6 oz. soy bean sprouts
  • 1 long cucumber thinly sliced
  • 2 spring onions finely chopped
  • 3 cups cooked rice of choice
  • 6 oz. Lacto-fermented bok choy or kimchi or another pickled vegetable
  • Optional: sesame seeds and bits of gim edible seaweed to garnish

For the sauce:

  • 3 Tbsp. Gochujang Korean chili paste
  • 3 tsp. Rice wine vinegar
  • 1 ½ Tbsp. Soy sauce
  • 1 ½ Tbsp. toasted sesame oil
  • 1 Tbsp. granulated sugar
  • 1 large garlic clove finely minced

Instructions

  • Cut the pressed tofu into equal bite-size cubes.
  • Mix 1 ½ tablespoons of soy sauce with 1 ½ teaspoons of gochujang in a shallow bowl. Place tofu to marinate for 30 minutes, turning the pieces halfway through.
  • Wash soybean sprouts and simmer them in salted water over medium-high heat for 20 minutes. Drain and set aside.
  • Chop the blanched spinach roughly and add half a teaspoon garlic, ½ teaspoon salt, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds. Set aside.
  • Pan-fry the tofu in some neutral oil on a non-stick pan on medium-high heat. Let the tofu brown on all sides.
  • Wipe the pan clean and heat some more oil until hot. Fry the mushrooms until nicely browned. Season with salt only after frying.
  • Optional step: individually sauté the shredded carrot and bell pepper just until lightly soft. You can also leave them raw.
  • Prepare the dressing by whisking all the ingredients together in a small bowl.
  • Place 1 cup of rice in each of the 3 bowls and top with equal amounts of veggies and cooked tofu. Sprinkle with optional sesame seeds and gim, and drizzle the Gochujang dressing to serve. Dig in!

Video

Nutrition

Calories: 539kcal | Carbohydrates: 77g | Protein: 22g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 1279mg | Potassium: 1300mg | Fiber: 9g | Sugar: 17g | Vitamin A: 15569IU | Vitamin C: 133mg | Calcium: 318mg | Iron: 6mg