vegan 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.

Vegan bibimbap topped with various vegetables, tofu and amazingly delicious spicy gochujang sauce. This Korean mixed rice bowl is the ultimate comfort food thats healthy, filling and loaded with flavour! 

Vegan Bibimbap

½ lbs daikon (250 grams)

2.5 tbsp cane sugar (33 grams)

2.5 tbsp rice vinegar (37 milliliters)

water (37 milliliters)

salt

½ tbsp gochugaru (7 grams)

zucchini (approx. 200 grams)

garlic clove, minced (3 grams)

½ tsp toasted sesame oil (3 milliliters)

salt and pepper

carrot (120 grams)

spinach (approx. 225 grams)

tsp toasted sesame seeds (3 grams)

shiitake mushrooms, rehydrated (32 grams)

Salt and pepper

english cucumber (150 grams)

tsp toasted sesame oil (5 milliliters)

½ tsp toasted sesame seeds (2 grams)

soy bean sprouts

½ scallion, chopped (6 grams)

½ tsp toasted sesame oil (3 milliliters)

tbsp gochujang (40 grams)

¼ apple or pear (45 grams, optional)

2-3 tsp toasted sesame oil, to taste (10 grams)

cane sugar, to taste (10-14 grams)

tsp rice vinegar (10 milliliters)

water (15 milliliters)

tsp toasted sesame oil (10 milliliters)

garlic clove, minced (5 grams)

scallion, sliced (6 grams)

tbsp toasted sesame seeds (5 grams)

cooked short grain rice (500 grams)

sesame seeds (10 grams)

vegan kimchi (100 grams, optional)

Daikon

Slice daikon into matchsticks. Add all the ingredients to a bowl and let it rest while cooking remaining vegetables to allow them to pickle.

Zucchini

Slice zucchini into matchsticks or into semi-circles. Sprinkle some salt over and rest for 10 minutes. Squeeze excess liquid and pat dry. Over medium high heat, sautee the zucchini with garlic for 1-2 minutes (do not overcook or it will be soggy). Remove from heat, add to a bowl and toss in sesame oil. Add salt to taste.

Carrots

Slice carrots into matchsticks or semi-circles. Over medium high heat, sautee for 1-2 minute or until softened but still have a snappy texture. Remove from heat, add to a bowl and toss with salt and pepper to taste.

Shiitake mushrooms

If using dried shiitake mushrooms, soak in hot water for 15 minutes or until softened. Over medium high heat, sautee for 1-2 minutes. Season with salt and pepper to taste.

Cucumbers

Thinly slice cucumber into rounds or semi-circles and place into a bowl. Massage some salt into the cucumbers and rest for 10-15 minutes (until they release water). Drain the water and pat them dry. Toss with garlic, sesame seeds and sesame oil. Add salt to taste.

Soy bean sprouts

Bring a pot of water to a boil and then cook the bean sprouts for 1-2 minutes, or until lightly softened (but still remains some texture). Drain under cold water and then strain. Toss in garlic, scallion, sesame seeds, sesame oil and season with salt and pepper to taste.

Add all the ingredients to a bowl and whisk to combine. Taste and adjust to your liking.

In a bowl

Add 1 cup of rice to a bowl. Arrange all the vegetable side dishes on top. Add the tofu, kimchi and bibimbap sauce. Finish with sesame seeds and a drizzle of sesame oil, if desired. Serve and enjoy!

In a dolsot

Brush some sesame oil inside the dolsot. Add rice to the bowl and then arrange all the vegetables on top along with the tofu and kimchi. Set the gas stove over medium high heat and let it cook until you begin to hear cracking sounds. Remove from heat, add sauce on top and garnish with sesame seeds. Serve and enjoy!

Serving

the sauce tastes BOMBBB honestly its so goood!
all in all i love how good vegan foods can be!

The bibimbap sauce was incredible!!! I can't get enough of it. I love how helpful this guide was because I have little knowledge in preparing the vegetables as single components haha! I also love the variety of vegetables I can use. Thanks so much!

This guide is bomb! Never made bibimbap before and it was so interesting and helpful to read this guide while preparing the dish and of course the pictures are absolutely stunning!!! And of course, the whole thing tasted crazy good!!! I just looooove your work and can't wait to try many more of your delicious recipes.

It is amazing. I will definately try it again 🙂

I tried it today because I'm on a vegan diet, didn't have mushrooms but wasn't a problem, it came out so tasty ! I had my whole family complimenting me, thank you!

This recipe is delicious, I made the cucumber and the spinach, they both tasted great. I had some homemade natto and added it on top as Lisa suggested,  and it was as great as possible!

This recipe is bomb! I love it! The best bibimbap sauce I’ve ever had &lt;3 thank you for an amazing recipe!!

Takes a little bit of prep time but it tastes amazing! The sauce was so yummy, I think I will put it on some tofu soon 🤤

Just made this today and have to say that cooking everything separate really did make a difference! The flavors and textures were so much better this way.

I am so happy I found this recipe. The sweet and spicy gochujang sauce was so balanced and the recipe provided perfect instructions for the vegetables! Thank you for such an in-depth guide and showing how many possibilities there are when it comes to vegan cooking :))

Working in a Korean restaurant for a bit, this was always one of my favourite after-shift dishes. Just use the leftover banchan! I really appreciated the variety of veg prep options here and will be making this for my weekly meal prep in future.

It’s so easy to make and delicious. It’s true she sayd you can pretty much use anything. I made mine with tofu, bean sprouts, tofu and kale bc thats all i had. Still great!!

This vegan bibimbap features fresh grilled summer vegetables, kimchi and crispy-bottomed rice (no special equipment required). A tasty bowl of rainbow goodness, this bibimbap recipe can be adapted to use whatever vegetables you have on hand!

Summer Vegan Bibimbap

red pepper (sliced -  0.90)

zucchini (sliced -  0.19)

red onion (thickly sliced -  0.36)

corn (-  0.99)

neutral oil (divided -  0.24)

salt (-  0.01)

pepper (-  0.03)

sesame oil (-  0.11)

(725 grams) cooked white rice (-  0.40)

(60 grams) vegan kimchi (-  0.90)

tomato (sliced -  0.37)

green onion (thinly sliced (optional) -  0.10)

sesame seeds (optional -  0.03)

Heat a grill pan over medium-high heat (if you’ve got a bbq, use that – you’re awesome!). Toss the pepper, zucchini, red onion and corn in 1 tablespoon of the neutral oil and sprinkle with salt and pepper. Grill, flipping from time to time, until soft and with grill marks. You may need to work in batches if your pan is small. Chop the corn into smaller pieces.

Crisping the rice is optional. If you would like to do it, day-old rice works best but I have also successfully fried rice with rice I’ve let cool for just one hour. Heat a medium-large pan over medium heat and add the remaining tablespoon of neutral oil and the sesame oil. Pile in the rice and pack it down into a big rice cake thing. Leave to fry, undisturbed, for 4 – 5 minutes. Lift up a bit with a spoon and check if the bottom is golden-brown and crispy.

Divide the rice between 4 bowls and top with the grilled veggies, kimchi, tomato, green onion, sesame seeds. Serve with sriracha.

This is great! My store doesn’t have kimchi so I bought sourkraut and forgot to put it on. Used 1/2 tbsp gochujang and 1.5 tbsp sriracha per bowl, and some cherry tomatoes halved from my garden. I accidentally set fire to the veg with oil drippings on the grill but tasted even better that way. Everything was only halved or quartered, not sliced, to preserve moisture.

Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce.

Vegan Korean Bibimbap

rice

recipe Sweet Korean Lentils

recipe Vegan Toast Dipping Sauce

spinach

soy sauce ((gluten-free if preferred))

carrots,

cucumber

kimchi ((check to make sure it's vegan))

sesame seeds ((optional))

Sambal Oelek (, Sriracha,

Prepare the Sweet Korean Lentils and Vegan Toast Dipping Sauce according to the directions. These two dishes along with the rice can be prepared ahead of time and reheated before serving if desired.&nbsp;

To make the spinach, add the sesame oil to a skillet or frying pan and put over medium heat. When hot add the spinach and soy sauce. Stir and cook for 1 - 2 minutes just to wilt the leaves, don't overcook. Remove from heat.

To assemble the bowls, divide the rice evenly among the bowls. Follow with the Sweet Korean Lentils, cooked spinach, carrots, cucumber, kimchi, and the drizzle the Vegan Toast Dipping Sauce in the middle of the bowl. Garnish with sesame seeds and hot sauce if desired.

My omnivore husband enjoyed this as well as I did and I like it better than the tofu and top versions I’ve tried. We used sautéed zucchini and red bell pepper instead of spinach.  Loved it! The next day we had it with steamed and sautéed broccoli and both days with spicy kimchi. The egg was a great addition !

OMG I made this last night for my vegan friends. I love bim bap it’s one of my favourite dishes and this was excellent. Those lentils yum. I also used a slice of silken tofu for the egg white.

This turned out incredible! So healthy and so delicious. I lived in Korea for a while and miss the food so thank you for this. I was surprised by how ‘beefy’ the lentils were. Will be making again for sure!

It seems hot for food its watching you...

Turned out amazingly, as your recipes always do!

I love Korean food! I tried the recipe and it was fantastic. Thanks for motivating me in the kitchen!

Top 4 vegan bibimbap recipes from across the web

The most viewed vegan bibimbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Seoul Bowl

Vegan Bibimbap

Summer Vegan Bibimbap

Vegan Korean Bibimbap

Top 4 vegan bibimbap recipes from across the web

The most viewed vegan bibimbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seoul Bowl

Vegan Bibimbap

Summer Vegan Bibimbap

Vegan Korean Bibimbap

The most viewed vegan bibimbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine