vegetarian bibimbap

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

carrots

bean sprouts

spinach

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

sesame oil

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!

To assemble:

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)

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)

soy sauce

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 is a vegetarian take on a traditional Korean dish made with kimchi, mushrooms, veggies, and gochujang sauce.

Loaded Vegetarian Bibimbap Recipe

Tbsp gochugaru flakes (Korean red pepper, 15 g)

Tbsp toasted sesame oil (30 mL)

Tbsp sugar (20 g)

water (30 mL)

Tbsp rice vinegar (15 mL)

soy sauce (5 mL)

garlic (minced)

portobello mushrooms

soy sauce (sub tamari

Tbsp rice vinegar (30 mL)

rice

bean sprouts (75 g)

kimchi (chopped, 200 g)

cucumber (diced)

carrot (julienne sliced or shredded)

green onions (chopped)

eggs

Sauce: Stir together all Gochujang Sauce ingredients (if you have trouble finding gochugaru flakes, simply use sriracha instead of making this sauce).

Bolgogi: Remove mushroom stems and clean caps with a wet paper towel. Cut into ¼ inch slices. In a small bowl, stir together remaining bulgogi ingredients. Toss to coat the mushrooms, and set aside to marinate.

Fillings: Cook rice according to instructions on the package. Prep veggies, chopping or slicing as needed.

Cook Bolgogi: Cook mushrooms in a large nonstick skillet over medium heat for about 5 minutes, flipping to evenly cook. They should be slightly softened and deep brown when finished.

Fry Eggs: Fry eggs sunny side up over medium heat (so that whites are firm but yolks are runny).

Assemble: Portion rice into 2 or 3 serving bowls. Top with mushroom bulgogi, fillings, sauce, and a fried egg. Serve immediately.

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.

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Vegetarian Bibimbap Recipe

Vegan Bibimbap

Loaded Vegetarian Bibimbap Recipe

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Top 4 vegetarian bibimbap recipes from across the web

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

Top Tags

Vegetarian Bibimbap Recipe

Vegan Bibimbap

Loaded Vegetarian Bibimbap Recipe

Summer Vegan Bibimbap

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