Name: Vegan Bibimbap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 1/2 cups jasmine or short-grain rice; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 1 small zucchini, julienned; 1 carrot, julienned; 1 cup bean sprouts; 1 cup shiitake mushrooms, sliced; 1 cup spinach; 1 cup firm tofu, pressed and cubed; 1 garlic clove, minced; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon maple syrup; 1 tablespoon gochujang (Korean chili paste); 1 teaspoon toasted sesame seeds; 2 scallions, chopped; Salt and pepper to taste

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A colorful and nourishing Korean-inspired dish, Vegan Bibimbap is my go-to when I’m craving something comforting yet vibrant. It features a mix of sautéed vegetables, crispy tofu, and a spicy, umami-packed gochujang sauce—all beautifully arranged over warm, fluffy rice. It’s as satisfying to look at as it is to eat.

Vegan Bibimbap

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups jasmine or short-grain rice

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 small zucchini, julienned

1 carrot, julienned

1 cup bean sprouts

1 cup shiitake mushrooms, sliced

1 cup spinach

1 cup firm tofu, pressed and cubed

1 garlic clove, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon maple syrup

1 tablespoon gochujang (Korean chili paste)

1 teaspoon toasted sesame seeds

2 scallions, chopped

Salt and pepper to taste

Directions

I cook the rice according to the package instructions and keep it warm once it’s done.

In a nonstick skillet, I heat sesame oil over medium heat, then cook the tofu until golden brown on all sides, about 7–10 minutes. I set it aside.

Using the same skillet, I sauté each vegetable (zucchini, carrot, mushrooms, spinach, and bean sprouts) separately with a bit of vegetable oil, garlic, and a pinch of salt. I cook each for 2–3 minutes until just tender and set them aside.

I mix soy sauce, rice vinegar, maple syrup, and gochujang in a small bowl to make the sauce.

To assemble, I divide the rice between bowls and neatly arrange the tofu and vegetables in sections on top.

I drizzle the sauce over everything and finish with sesame seeds and chopped scallions.

Before eating, I mix it all together for the perfect bite.

Servings and timing

Servings: 2

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: 410 kcal per serving

Variations

I sometimes use brown rice or quinoa for a heartier base.

When I want extra heat, I add a bit more gochujang or sliced red chili.

If I’m out of tofu, tempeh or seitan works great as a substitute.

For a gluten-free version, I use tamari instead of soy sauce.

I love adding kimchi on top for a fermented, tangy crunch.

Storage/Reheating

If I have leftovers, I store the components separately in airtight containers in the fridge for up to 3 days. When reheating, I warm the rice and tofu in a skillet or microwave and sauté the veggies briefly to refresh them. I always reassemble just before serving and add fresh scallions and sauce for the best flavor.

FAQs

What is bibimbap?

Bibimbap is a traditional Korean rice dish that means "mixed rice." It typically includes rice topped with various vegetables, a protein, and gochujang sauce, all mixed together before eating.

Can I make this dish ahead of time?

Yes, I often prep the veggies and tofu ahead, then just cook the rice and assemble everything when I’m ready to eat. It makes for a quick, healthy lunch or dinner.

Is gochujang very spicy?

Gochujang has a moderate spice level with a bit of sweetness and depth. If I’m sensitive to heat, I use a smaller amount and adjust to taste.

What kind of tofu works best?

I always use firm or extra-firm tofu that’s been pressed to remove excess water. This gives it the best texture when pan-fried.

Can I use other vegetables?

Absolutely. I swap in whatever I have—like bell peppers, kale, or cabbage. It’s a great way to use up seasonal produce.

Conclusion

Vegan Bibimbap is one of those meals that makes me feel nourished and satisfied without feeling heavy. It’s colorful, flavorful, and adaptable to whatever I have on hand. Whether I’m making it for a weeknight dinner or a plant-based meal prep, this bowl always delivers comfort and crunch in every bite.

Recipe:

Vegan Bibimbap

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Author: Cheryl
Total Time: 35 minutes
Yield: 2 servings
Diet: Vegan

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Description

A colorful and nourishing Korean-inspired rice bowl, Vegan Bibimbap features sautéed vegetables, crispy tofu, and a spicy-sweet gochujang sauce, all served over warm rice. It's a comforting and customizable plant-based meal.

Instructions

Cook the rice according to the package instructions and keep warm.
In a nonstick skillet, heat sesame oil over medium heat and cook the tofu until golden brown on all sides, about 7–10 minutes. Set aside.
In the same skillet, sauté each vegetable (zucchini, carrot, mushrooms, spinach, and bean sprouts) separately with a bit of vegetable oil, garlic, and a pinch of salt for 2–3 minutes each. Set aside.
In a small bowl, mix soy sauce, rice vinegar, maple syrup, and gochujang to make the sauce.
Divide the cooked rice between bowls and neatly arrange tofu and sautéed vegetables on top.
Drizzle the gochujang sauce over the bowl and sprinkle with sesame seeds and chopped scallions.
Mix everything together before eating for the best flavor experience.