Vegan Bibimbap
Ingredients:
- 370 g (2 cups) cooked short-grain rice
- 110 g (1 cup) shredded carrots
- 1 cup bean sprouts
- 30 g (1 cup) baby spinach
- 124 g (1 cup) thinly sliced zucchini
- 226.8 g (8 oz) firm tofu
- 30 ml (2 tbsp) sesame oil
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) maple syrup
- 2 tbsp gochujang (Korean chili paste)
- 15 ml (1 tbsp) water
- Sesame seeds, for garnish
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Sauté each vegetable separately rather than all together — this keeps their individual flavors and colors distinct instead of blending into one uniform mix, which is part of what makes bibimbap look and taste the way it does.
Instructions:
- Sauté the Carrots: Heat 1/2 tablespoon sesame oil in a pan and quickly sauté the carrots for 2 minutes. Remove and set aside.
- Sauté the Rest Separately: Repeat with the zucchini and spinach separately, sauteing each for 1-2 minutes, keeping them separate.
- Make the Sauce: Whisk together the gochujang and water to make the sauce.
- Assemble the Bowl: Divide the rice among serving bowls.
- Arrange the Toppings: Arrange the carrots, bean sprouts, zucchini, spinach, and pan-fried tofu in sections over the rice.
- Drizzle: Drizzle with soy sauce, rice vinegar, maple syrup, and remaining sesame oil.
- Top: Top with a spoonful of the gochujang sauce and a sprinkle of sesame seeds.
- Mix & Serve: Mix everything together just before eating.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked short-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The shredded carrots adds natural sweetness and color. The baby spinach adds color, nutrients, and a mild earthy note. The thinly sliced zucchini adds moisture and a mild vegetal note.
Vegan Bibimbap
Ingredients:
- 370 g (2 cups) cooked short-grain rice
- 110 g (1 cup) shredded carrots
- 1 cup bean sprouts
- 30 g (1 cup) baby spinach
- 124 g (1 cup) thinly sliced zucchini
- 226.8 g (8 oz) firm tofu
- 30 ml (2 tbsp) sesame oil
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) maple syrup
- 2 tbsp gochujang (Korean chili paste)
- 15 ml (1 tbsp) water
- Sesame seeds, for garnish
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked short-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The shredded carrots adds natural sweetness and color. The baby spinach adds color, nutrients, and a mild earthy note. The thinly sliced zucchini adds moisture and a mild vegetal note.
Prep:
Sauté each vegetable separately rather than all together — this keeps their individual flavors and colors distinct instead of blending into one uniform mix, which is part of what makes bibimbap look and taste the way it does.
Instructions:
- Sauté the Carrots: Heat 1/2 tablespoon sesame oil in a pan and quickly sauté the carrots for 2 minutes. Remove and set aside.
- Sauté the Rest Separately: Repeat with the zucchini and spinach separately, sauteing each for 1-2 minutes, keeping them separate.
- Make the Sauce: Whisk together the gochujang and water to make the sauce.
- Assemble the Bowl: Divide the rice among serving bowls.
- Arrange the Toppings: Arrange the carrots, bean sprouts, zucchini, spinach, and pan-fried tofu in sections over the rice.
- Drizzle: Drizzle with soy sauce, rice vinegar, maple syrup, and remaining sesame oil.
- Top: Top with a spoonful of the gochujang sauce and a sprinkle of sesame seeds.
- Mix & Serve: Mix everything together just before eating.
