A Love Letter to Korean Cuisine
Let’s talk about Korean food. It’s bold, vibrant, and full of life, just like the culture it comes from. The first time we tried Bibimbap—a Korean mixed rice dish—it was love at first bite. The layers of flavors and textures were nothing short of magical. We knew we had to recreate this classic dish at home, but with a plant-based twist. That’s how our vegan Bibimbap recipe was born—a delicious fusion of tradition and innovation.
Did you know? The word “Bibimbap” literally means “mixed rice” in Korean. It’s all about bringing harmony to your bowl.
Why We Love This Dish
There’s something special about a dish that’s as much about the experience as the taste. With Bibimbap, you start with a picture-perfect bowl and then mix everything together into a flavorful mess. It’s fun, interactive, and deeply satisfying. Plus, it’s packed with nutrients! Our vegan version keeps all the excitement and nutrition while skipping the meat and eggs. The star of the show? Marinated tempeh that’s savory, smoky, and oh-so-delicious.
Our tip! Prep the vegetables ahead of time to make assembly quick and easy, especially on busy weeknights.
A Brief History of Bibimbap
Bibimbap has a fascinating history. Originally a humble farmers’ dish, it’s now a beloved culinary icon in Korea and beyond. Traditionally, Bibimbap was a way to use up leftover vegetables and rice. It became a dish that symbolized balance, not just in flavors but in life. For us, making Bibimbap is a little act of mindfulness—carefully arranging the ingredients and then joyfully mixing them together. It’s a ritual we look forward to every time.
Fun fact! Bibimbap is often served on Korean New Year to symbolize harmony and good fortune.
Veganizing a Classic
Reimagining Bibimbap without meat or eggs was easier than we thought. Tempeh quickly became our go-to protein substitute. It soaks up flavors beautifully and has a satisfying bite. For the “egg”, we use silken tofu blended with turmeric and black salt to replicate the look and taste of a sunny-side-up egg. Combined with fresh veggies, steamed rice, and a spicy-sweet gochujang sauce, this dish checks all the boxes: healthy, comforting, and incredibly tasty.
Ingredient spotlight! Black salt (Kala Namak) gives the tofu egg its eggy flavor. You can find it in specialty stores or online.
Let’s Talk About the Sauce
No Bibimbap is complete without gochujang, the iconic Korean chili paste. For our vegan version, we mix gochujang with sesame oil, maple syrup, and a splash of rice vinegar for balance. The result is a sauce that’s spicy, sweet, and tangy all at once. Drizzle it generously over your bowl, and watch the magic happen when you mix it all together.
Pro tip! Adjust the amount of gochujang to control the spice level. Start small and add more as you like.
Making It Your Own
One of the best things about Bibimbap is its versatility. Don’t have spinach? Use kale. Out of tempeh? Try tofu or mushrooms. The key is to use a mix of colors and textures to make your bowl exciting. We love adding edamame for extra protein or avocado for creaminess. The possibilities are endless, and every combination is a winner.
Get creative! Bibimbap is a great way to use up leftover veggies. Just chop, cook, and toss them in!
A Healthy Comfort Food
We love how this dish strikes the perfect balance between comfort and nutrition. The rice provides energy, the vegetables are loaded with vitamins, and the tempeh adds protein and probiotics. It’s a meal that leaves us feeling full and happy, not heavy. And with the vibrant colors and bold flavors, it’s a feast for the senses as much as the stomach.
Calorie check! One serving of our vegan Bibimbap is roughly 420 calories, making it a hearty yet healthy meal.
Ready to Dive In?
Making vegan Bibimbap at home is easier than you think. It’s all about assembling the components and letting the flavors shine. Whether you’re a seasoned plant-based eater or just curious about Korean cuisine, this dish is a must-try. So grab your chopsticks, mix it up, and enjoy a little taste of Korea—vegan style!
Join the fun! Share your Bibimbap creations with us on social media. We’d love to see your bowls!
Ingredients
For the Bowl:
- 2 cups 400g cooked white or brown rice
- 1 medium carrot julienned
- 1 small zucchini julienned
- 1 cup 100g spinach, lightly steamed
- 1 cup 100g bean sprouts, lightly steamed
- 1 block 200g tempeh, sliced thinly
For the Tempeh Marinade:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 clove garlic minced
- 1 tsp grated ginger
For the Vegan Gochujang Sauce:
- 2 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp water to adjust consistency
For the Plant-Based Egg Alternative:
- 1/2 cup 120ml silken tofu
- 1/4 tsp turmeric powder for color
- Pinch of black salt Kala Namak
Garnishes:
- Sesame seeds
- Sliced green onions
Instructions
- Cook the Rice: Prepare the rice according to package instructions and set aside.
- Prepare the Vegetables: Julienne the carrot and zucchini. Lightly steam the spinach and bean sprouts until tender.
- Marinate and Cook the Tempeh: In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, rice vinegar, garlic, and ginger. Add the sliced tempeh to the marinade and let it sit for 10–15 minutes. Heat a non-stick pan over medium heat and cook the tempeh slices for 2–3 minutes on each side until golden brown.
- Make the Vegan Gochujang Sauce: Mix all the sauce ingredients in a small bowl until smooth. Adjust with water to achieve your desired consistency.
- Prepare the Plant-Based Egg: Blend the silken tofu, turmeric, and black salt in a blender or food processor until smooth. Heat a small non-stick pan over low heat and pour in the tofu mixture. Cook for 3–4 minutes until set but still soft, resembling a sunny-side-up egg.
- Assemble the Bibimbap: Place a portion of rice in each bowl. Arrange the vegetables, cooked tempeh, and the vegan egg alternative around the rice. Drizzle with the vegan gochujang sauce.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions on top. Serve immediately and mix everything together before eating.
Notes
- Adjust Spice Level: Add more or less gochujang to suit your spice preference.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Protein Boost: Add edamame or roasted chickpeas for extra protein.
- Meal Prep: Store components separately in the fridge for up to 3 days and assemble just before serving.
- Protein: 18g
- Carbohydrates: 56g
- Fat: 12g
- Fiber: 6g
Frequently Asked Questions About Vegan Bibimbap
Can I Use Brown Rice Instead of White Rice? Absolutely! Brown rice is a fantastic option for added fiber and nutrients. It adds a slightly nutty flavor that pairs well with the other ingredients.
What Can I Use Instead of Tempeh? If you don’t have tempeh, you can substitute it with tofu, mushrooms, or even jackfruit. Each option brings its own unique texture and flavor to the dish.
Is Gochujang Vegan? Most gochujang is vegan, but always check the label to ensure it doesn’t contain any fish-based ingredients. Look for brands specifically labeled as vegan.
Can I Make This Gluten-Free? Yes! Use tamari instead of soy sauce and ensure your gochujang is gluten-free. Also, double-check that all your other ingredients are certified gluten-free.
How Do I Store Leftovers? Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and tempeh before assembling your bowl.
What Other Vegetables Can I Add? You can add any vegetables you like! Bell peppers, shredded red cabbage, or even roasted sweet potatoes make excellent additions to the bowl.
Can I Make It Spicier? If you love heat, add extra gochujang or a drizzle of chili oil. You can also sprinkle some red pepper flakes on top for an extra kick.
Got More Questions? We’re here to help! Drop your questions in the comments below or reach out to us on social media. We’d love to hear from you and see your vegan Bibimbap creations!
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