Korean Bibimbap Vegan Bowl Recipe

Bring the vibrant flavors of Korea to your kitchen with this vegan twist on the classic Bibimbap. Packed with bold flavors, wholesome ingredients, and eye-catching colors, this dish is as satisfying as it is beautiful.

Perfect for lunch or dinner, it’s a healthy meal that’s both nourishing and delicious.

Ingredients

For the Base:

• 2 cups cooked short-grain rice or sushi rice

For the Gochujang-Marinated Tofu:

• 1 block of extra-firm tofu, pressed and sliced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp maple syrup

For the Veggies:

• 1 cup sautéed spinach
• 1 cup shredded carrots
• 1 cup bean sprouts, lightly steamed
• 1 cup sliced mushrooms, sautéed in sesame oil

For the Extras:

• 1/2 cup kimchi (vegan, if needed)
• 1 tbsp sesame seeds
• 2 green onions, finely sliced

For the Dressing:

• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 1-2 tbsp water (to thin as needed)

Instructions

1. Cook the Rice:

1. Start by thoroughly rinsing the short-grain rice under cold water until the water runs clear. This step removes excess starch and ensures fluffy grains.
2. Cook the rice using a rice cooker or stovetop method. For stovetop, use a 1:1.5 ratio of rice to water. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes. Let it rest for 5 minutes, then fluff with a fork.
3. Once cooked, keep the rice warm. Warm rice provides a cohesive base for the toppings and absorbs the flavors better.

2. Marinate and Cook the Tofu:

1. Press the tofu to remove excess water. Wrap it in a clean kitchen towel, place a heavy object like a skillet on top, and let it press for 10-15 minutes. This improves the texture and allows it to absorb the marinade fully.
2. In a medium bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, and maple syrup to create a flavorful marinade.
3. Slice the tofu into even pieces (about 1-inch cubes or rectangles). Toss them in the marinade, ensuring every piece is evenly coated. Let it sit for at least 15 minutes, or up to 1 hour for deeper flavor.
4. Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for 3-4 minutes on each side until golden brown and slightly crispy. Remove from heat and set aside.

3. Prepare the Veggies:

1. Heat sesame oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until they are tender and lightly golden. Set aside.
2. In the same skillet, add the spinach with a pinch of salt. Cook for 1-2 minutes until just wilted. Avoid overcooking to maintain a vibrant green color. Set aside.
3. Lightly steam the bean sprouts for 1-2 minutes until they are tender but still crisp. Drain and set aside.
4. Shred the carrots finely using a box grater or julienne peeler. Keep them raw for a fresh, crunchy element that contrasts with the cooked ingredients.

4. Make the Gochujang Sauce:

1. In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, and maple syrup. Adjust the sweetness or saltiness to your preference.
2. Gradually add water, one tablespoon at a time, to thin the sauce to a pourable consistency. It should be smooth and creamy, but not too runny.
3. Taste and adjust flavors as needed. A little extra maple syrup can balance the spice if desired.

5. Assemble the Bowl:

1. Begin by adding a generous scoop of warm cooked rice to the bottom of each serving bowl, spreading it evenly.
2. Arrange the prepared ingredients in distinct sections over the rice: sautéed spinach, shredded carrots, steamed bean sprouts, sautéed mushrooms, and gochujang-marinated tofu.
3. Add a spoonful of vegan kimchi to one section for a tangy and spicy kick. Arrange the toppings with care to create a visually appealing and colorful presentation.

6. Garnish and Serve:

1. Drizzle the prepared gochujang sauce generously over the bowl, ensuring it touches all the components for an even flavor distribution.
2. Sprinkle sesame seeds liberally over the bowl for a nutty crunch.
3. Add finely sliced green onions as a fresh garnish, enhancing the aroma and presentation.
4. Serve immediately. Encourage diners to mix all the ingredients together before enjoying to fully experience the harmonious blend of textures and flavors.

Tips

• Protein Alternatives: Substitute tofu with tempeh or seitan for variety. For a whole-food option, try marinated portobello mushrooms.
• Veggie Swaps: Add zucchini ribbons, roasted sweet potatoes, or edamame for additional flavors and textures.
• Adjust Spice Levels: Reduce the amount of gochujang for a milder flavor, or add a pinch of red pepper flakes for extra heat.
• Meal Prep: Store all components separately in airtight containers in the fridge for up to 4 days. Assemble fresh bowls as needed.
• Texture Boost: Add a handful of crispy seaweed snacks or toasted nori strips for an umami-rich crunch.

This vegan Korean Bibimbap Bowl is a celebration of flavors, textures, and wholesome ingredients. It’s an easy way to bring the taste of Korea to your table in a plant-based and nutritious way.

Whether you’re new to Korean cuisine or a seasoned fan, this recipe will delight your taste buds and nourish your soul!