Vegan Bibimbap

Bibimbap is a Korean dish that is typically made with short-grain white rice, various vegetables, sliced beef(usually) and a fried egg all topped with a spicy fermented chili paste called gochujang. You can also top it with a little vegan kimchi if you can find one in your grocery store! To make my bibimbap vegan I skipped the beef and egg, but feel free to add a fried egg on top to make it vegetarian! This vegan bibimbap recipe is perfect for a quick weekday meal. It takes just minutes to make, and is even quicker if you use par-boiled sticky rice!

I adapted this vegan bibimbap recipe from everyone’s favorite Korean aunty, Maangchi! Sometimes I just binge watch her Youtube channel and I always end up learning something new or wanting to try a new dish! Korean food, in general, isn’t too vegetarian-friendly, so bibimbap was my intro to the cuisine. I used to get vegan bibimbap at a local Asian restaurant in Philly when I was in college and LOVED it. Then Rhut introduced me to dolsot bibimbap, which changed my world! Dolsot bibimbap is made in a hot pot so the rice gets extra crispy! I had a friend give me a Korean earthenware bowl to make vegan dolsot bibimbap in and it’s such a treat every time! Just add a couple of drops of sesame oil and vegetable oil to the bowl, build your bibimbap and let it sizzle away on high heat for 10 minutes- so good!

Since this is the cold version, this is great to pack for lunch or even meal prep for the week! Before eating you mix it all together until it’s well combined and then enjoy! Make my vegan tteokbokki as an appetizer and you have a full vegan Korean meal!

Vegan Bibimbap

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• Author: Milk and Cardamom
• Total Time: 30 minutes
• Yield: 2 1x
• Diet: Vegetarian

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Description

A simple vegan bibimbap recipe that takes just a few minutes to make!

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Ingredients

Units USM Scale 1x2x3x

• 3 cups cooked sticky rice
• Gochujang
• 2 tbsp sliced scallions

CUCUMBERS

• 1/2 cup cucumbers, sliced
• 2 tsp toasted sesame seeds
• drizzle sesame oil

CARROTS

• 1/2 cup carrots, thinly sliced
• 1 tsp oil

SPINACH

• 2 tsp oil
• 1 tsp garlic, minced
• 2 cups spinach
• 1 tsp toasted sesame seeds
• 1/2 tsp toasted sesame oil

MUSHROOMS

• 1 tsp oil
• 1/2 cup mushrooms, sliced
• 1 tsp garlic, minced
• 1 tsp toasted sesame seeds

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Instructions

Prep the Veggies  

Cucumber

1. Season cucumbers with toasted sesame seeds and a small drizzle of sesame oil. Toss well. Wipe pan for carrots

Carrots

1. Toss sliced carrots with a pinch of sale and set aside for 5 minutes. Then heat a small pan over medium heat with 1/2 tsp of oil an saute for 30 seconds. Spoon into a bowl and set aside. Wipe pan for spinach.

Spinach

1. Heat 2 tsp of oil in a pan, add garlic and saute 30 seconds. Add spinach, a pinch of salt, and sesame seeds. Saute until spinach wilts and mix in 1/4 tsp sesame oil. Spoon into a bowl and set aside. Wipe pan for mushrooms

Mushrooms

1. Add 1 tsp oil to the pan and add mushrooms, a pinch of salt, garlic and toasted sesame seeds. Sautee for 2-3 minutes and spoon into a bowl.

Assemble

1. Spoon 1 1/2 cups of rice into each bowl. Top with veggies, sliced scallion, gochujang to taste, toasted sesame seeds and a light drizzle of sesame oil! Feel free to add a fried egg on top! Mix together and enjoy!

Notes

Adapted from Maangchi

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main
• Cuisine: Korean

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