korean bibimbap

Korean-Style Seoul Bowl ( Bibimbap!)  with Gochujang baked Tempeh, steamed veggies, kimchi and pickled cucumber- a healthy vegan version of Bibimbap!

Seoul Bowl

cooked rice- short grain brown is my preference

Korean Baked Tempeh

carrots

spinach (or keep fresh)

shiitake mushrooms

cucumber,

salt and splash rice wine vinegar

onion

kimchi

Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs

chili

sesame oil

maple syrup or brown sugar

soy sauce

rice wine vinegar

sriracha, or Gochujang

tablespoon sesame oil

maple syrup

Set rice to cook and start the tempeh. Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.

Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.

Remove tempeh from water carefully and pat dry.Cut in half, then cut in half to make thin pieces. See photos. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment&#8211; lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.

While the tempeh bakes, prep your veggies and garnishes.

Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.

In a medium sauce pan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon remove, and place on a large plate. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain,  place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.

Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste &#8211; getting the bowls ready to assemble.

Once the rice and tempeh are done, assemble the bowls.

Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs and sprinkle with sesame seeds.

Spoon the flavorful Seoul Sauce over top.

I love this recipe! I make it frequently. And thanks for the tempeh prep tip-it really does make a difference in texture and flavor to simmer it first.

This was delicious! Better than takeout!!! Bookmarking and saving - definitely a keeper!

Made this recipe tonight, but used Trader Joe’s sriracha tofu in place of tempeh.  It was FABULOUS.  Even my 7 year old ate it without complaint (which is remarkable).  Thanks Sylvia!

I used tofu instead of tempeh, still havent quite found the right tempeh for me and I was sure the kids would eat the tofu (just not with the gochujang for them) . Anyway, very tasty!

Love this so much we are making it two nights in a row! I changed up the veggies for lightly sautéed kale and cabbage but otherwise everything else was the same. I have to be honest, I have never had Korean food because I’m such a chicken about trying new things and foods/ingredients I can’t pronounce! I have found that your introduction to food styles and flavors makes it easier for me to try new things without fear. Thank you for this!

Made this tonight.  It was AMAZING.  It was so good my 8 year old ate spinach and zucchini and said they were GOOD.  This one is a keeper.  Thanks Sylvia 😊

This recipe is so fun and easy to make, and if you enjoy cooking with someone else it's even better since you can divide and conquer the sauce, marinade and pickles.  The tempeh marinade yields the tastiest tofu I have ever had, and we frequently make it to go with other dishes.  Thank you for this healthy and delicious recipe.

Made with healthy veggies, a fried egg, and a homemade spicy-sweet gochujang sauce, our easy Korean Bibimbap recipe is an exotic and satisfying meal served in just one bowl.

Korean Bibimbap

cooked sticky rice (1 1/4 cups dry rice)

spinach

mushrooms

mung bean sprouts

onions

vegetable broth

garlic (minced)

sesame seeds

eggs

Beef Bulgogi Recipe (for non-vegetarian)

Salt and pepper

Korean gochujang paste (found at Asian markets or Whole Foods)

honey

rice vinegar

Cook the rice according to package instructions and set aside.

Place the spinach in a pot and add 1 teaspoon sesame oil, 1/4 cup broth, and 1 teaspoon sesame seeds. Salt and pepper. Then cover and bring to a simmer. If wilted, remove from heat and keep covered. If not wilted, stir and cover again for 3-4 minutes.

Place one teaspoon of sesame oil in a nonstick skillet over medium heat. Add the sliced mushrooms and garlic. Saute for approximately 10 minutes to cook and reduce. Salt and pepper to taste. Then place the mushrooms in a bowl and cover to keep warm.

In a small bowl, mix the ingredients for the gochujang sauce and set aside.

Wipe out the skillet, then place back over medium heat. Fry 4 eggs (maybe 2 at a time) on both sides keeping the centers soft, 1-2 minutes per side.

When ready to serve, place a heap of warm rice in four bowls. Arrange the wilted spinach, sautéed mushrooms, shredded carrots, bean sprouts and green onions around the rice. (If adding the Beef Bulgogi to the Bibimbap, arrange around the rice as well.) Then top with a hot fried egg and drizzle with gochujang sauce. Serve warm!

Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is filled with vegetables that you can pick-and-choose what you want to make. They taste even better the day after and are great for side dishes, too!

Vegetarian Bibimbap Recipe

zucchinis

bean sprouts

tsp grated garlic (for each vegetable item

2-3 tsp Toasted sesame oil (for each vegetable item

scallions (chopped, about 1 bulb for each vegetable item)

Toasted white sesame seeds (sprinkle)

tbsp coconut aminos (for each vegetable item or to taste, optional)

medjool dates (torn apart with your hands)

water

apple cider vinegar

2-3 tsp gochugaru (or 1 tsp cayenne pepper)

tomato paste

tbsp coconut aminos

garlic powder

onion powder

salt

tsp apple cider vinegar rice

avocado oil (to saute zucchini)

eggs (pan fried sunny side up)

Cauliflower rice

Prep

Slice the zucchini to a little thinner than ¼-inch (0.6 cm) in thickness or use a mandolin slicer. Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour. Squeeze out the water then do a quick saute with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.

For the zucchini, if using:

Julienne the carrots. These vegetables have the same cooking steps but please cook them separately.  Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid. In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds. Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.

For the carrots, bean sprouts, and spinach:

Blend

In a small food processor, add the ingredients from the dates to salt. Blend a few times until you get a smooth paste. You might need to scrape the bowl a few times. Transfer the paste to a small bowl. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.

For the bibimbap sauce:

Serve

Add the cooked rice (or cauliflower rice) to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg and a big spoonful of homemade bibimbap sauce. Mix it all up with a spoon and dig-in!

Top 3 korean bibimbap recipes from across the web

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Top Tags

Seoul Bowl

Korean Bibimbap

Vegetarian Bibimbap Recipe

Top 3 korean bibimbap recipes from across the web

The most viewed korean bibimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seoul Bowl

Korean Bibimbap

Vegetarian Bibimbap Recipe

The most viewed korean bibimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine