Easy Korean Bibimbap Recipe
Hello everyone! Are you ready for an easy Korean Bibimbap recipe? I still remember the first time I had Bibimbap a little over a year ago. It was heaven. And then I realized that it was vegan, as long as I didn’t add any Korean meat to the dish and that the gochujang sauce was didn’t contain any animal products.
So I always had in the back of my mind to give this recipe a shot. I finally did and the star of the dish was our amazing Gochujang Sauce. I really risked it with this sauce too. I went against the grain and made my own recipe.
Luckily everything came out great and I am happy to share with you a “how to video” below. The video starts right at the Bibimbap recipe. You can also “jump to recipe” by clicking the button at the top of this page. Enjoy everybody!
Kitchen Products Used
- Knife Set
- Rice Cooker
- Manual Food Processor
- Stainless Steel Cookware
We love all of our kitchen appliances. They make our cooking life at home so much more enjoyable. If you are curious about any of these products then check out our product review page here.
It’s Not That Hard
I am by no means an expert chef. I am as amateur as they come. But I am relentless in finding quality recipes and then making them my own. I have learned through trial and error.
However, something that would have made it a lot easier is if recipes had a quick outline of the cooking process. So here is our easy Korean Bibimbap recipe outline.
Start Rice –> Prep Veggies –> Cook Veggies –> Prep Tofu –> Make Gochujang Sauce
What is Bibimbap Sauce Made of?
This was the first question that I asked myself when I first had Bibimbap. So of course I had to do some research on this topic. I found out that the main ingredients are Gochujang sauce, Sesame oil, Rice Vinegar and Sugar.
Now the measurements of those main ingredients is what determines how well this sauce tastes. Obviously, right? Balancing ingredients is the name of the cooking game.
In this recipe we added Garlic, Ginger and Liquid Aminos. In my humble opinion, I think those 3 ingredients really took our Bibimbap sauce over the top. I don’t know if they are traditional ingredients but the sauce turned out amazing.
What Do You Serve With Bibimbap?
So this is where I stuck to the Bibimbap code. I didn’t deviate too far from the original ingredients. The main ingredients served with Bibimbap are Carrots, Zucchini, Spinach or Kale, Green Onions and a protein. An optional topping is Kim-chi.
Since we are vegan, we used Tofu for our easy Korean Bibimbap recipe. Korean BBQ is a very popular cuisine and so a lot of people do eat Bibimbap with meat.
Also, rice. Can not forget about the rice. The other toppings to garnish Bibimbap with are the gochujang sauce and toasted sesame seeds. Some extra chopped green onions never hurt either. This recipe is super fresh tasting in your mouth. You will love it.
Vegan Bibimbap Recipe
So if you are reading this far, then you already know this recipe is vegan because we are a vegan website. This recipe is generally vegan any place you eat it at.
However, the sauce could not be vegan depending on the ingredients that they use. So you always want to double check with the wait staff.
Other then that you should really have nothing to worry about. This recipe is all about the rice and veggies. Some restaurants do serve this with beef but most of them have that on the side and it is not touching the Bibimbap.
How Healthy is Bibimbap?
Healthy has become such a vague, misguided word these days. This all depends on what your diet considers to be healthy.
In my opinion, as long as you are not overloading on cooking with oil then this recipe is as healthy as they come. You also will want to go easy on the Gochujang sauce too because that is generally high in sodium.
Other then those 2 factors, this recipe is all vegetables and rice. You could technically create this dish for a raw vegan too. Bottom line is that this recipe will not disappoint your waist line or your taste buds.
Easy Korean Bibimbap Recipe
- Rice Cooker, Stainless Steel Cookware, Manual Food Processor, Knife Set
- 1 1/2 Cups Rice white rice
- 3 Carrots Julienned cut long ways
- 3 Cups Spinach raw
- 3 Cups Kale raw
- 1 Zucchini Julienned cut long ways
- 3 Green Onions diced
- 2 Tablespoons Coconut Oil
- Kimchi optional
- 15 Ounces Tofu cut into bite size squares
- ½ Cup Gochujang
- 3 Tablespoons Sesame Oil **TOASTED**
- 3 Tablespoons Rice Wine Vingear
- 3 Tablespoons Water
- 2 Tablespoons Coconut Sugar or brown sugar
- 1 Tablespoon Liquid Aminos
- 2 Teaspoons Garlic pressed or minced
- 2 Teaspoons Ginger pressed
- Start cooking your rice in a rice cooker
- Prep your vegetables and Tofu.
- Start sauteeing the Spinach and Kale in 1 pan at medium low heat with 1 Tablespoon of Coconut Oil. Cook the vegetables just as they become soft and cook down in size. Do not over cook the leafy greens down to a soggy consistency.
- In another pan. You need to start your Zucchini and Carrots with 1 Tablespoon Coconut Oil at medium low heat. Cook them until they just begin to be soft.
- You can now set aside the leafy greens and vegetables.
- Lastly saute the green onions for around 2 to 3 minutes at medium low heat.
- Now, all of your veggies should be resting and ready to serve.
While the rice is finishing and your vegetables are resting, start heating up a separate pan with 3 Tablespoons of Sesame Oil at medium low heat for 2 minutes. This is VERY important because we will be adding the Sesame Oil into the Gochujang suace and the heated oil will bring out all of the other flavors.
- Now add all of the Gochujang Sauce ingredients into a bowl with the Toasted Sesame Oil and stir the mixture until it is a cohesive substance.
- Everything is now done. You can serve the rice in a bowl and make the bowl pretty by putting each vegetable in a section of the bowl. Put your Gochujang Sauce where you want and add sesame seeds, scallions chopped and Kimchi to garnish.
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Other Quick, Easy Vegan Recipes
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