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Vegan Bibimbap

A vibrant and nutritious Korean dish featuring a mix of fresh vegetables, tofu, and a delicious gochujang sauce served over rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 1 piece cucumber Julienned for presentation
  • 200 g spinach Blanched
  • 100 g bean sprouts Blanched
  • 1 piece carrot Julienned for presentation
  • 100 g mushroom of choice (enoki mushrooms used)
Tofu & Seasonings
  • 200 g firm tofu Pressed and cut into cubes
  • to taste salt
  • 2 tbsp sesame oil For cooking and dressing
  • 2 cloves garlic, minced For flavoring the tofu
Gochujang Sauce
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp rice vinegar For acidity
  • 1 tbsp agave/maple syrup For sweetness
  • 1 tbsp soy sauce For umami flavor
  • 2 tsp sesame oil
Other
  • Rice for serving short-grain rice Traditionally used
  • to garnish sesame seeds

Method
 

Preparation
  1. Wash all your vegetables thoroughly. Julienne the cucumber and carrot.
  2. Blanch the spinach and bean sprouts for a minute until tender, then transfer them to ice-cold water.
Cooking Tofu
  1. Slice the firm tofu into bite-sized cubes.
  2. Heat 2 tablespoons of sesame oil in a skillet over medium heat. Add the minced garlic and sauté until aromatic.
  3. Add the tofu cubes. Cook until golden brown on all sides, about 8-10 minutes. Season with salt to taste.
Making Gochujang Sauce
  1. In a small mixing bowl, combine gochujang, rice vinegar, agave/maple syrup, soy sauce, and sesame oil. Mix until smooth.
Assembly
  1. In each serving bowl, add a scoop of rice.
  2. Arrange the blanched spinach, bean sprouts, julienned cucumber, carrot, and sautéed tofu on top.
  3. Drizzle generously with gochujang sauce, and finish with sesame seeds.

Notes

Serve with a refreshing iced herbal tea or a chilled rice drink. Enjoy with loved ones for a cozy meal.