Vegan Bibimbap
Korean rice bowl with seasoned vegetables, gochujang sauce and crispy rice bottom — naturally vegan.
Total time
55 min
Prep
40 min
Cook
15 min
Difficulty
medium
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
400gsteamed rice
200gspinach, blanched and seasoned with sesame oil
2carrots, julienned and stir-fried
200gbean sprouts, blanched
200gmushrooms, stir-fried with soy sauce
1zucchini, julienned and stir-fried
4 tbspgochujang paste
2 tbspsesame oil
2 tbsprice vinegar
1 tbspsugar
sesame seeds and spring onionsto serve
Instructions
1
Prepare each vegetable separately with light seasoning.
2
Mix gochujang, sesame oil, rice vinegar and sugar into bibimbap sauce.
3
Heat a stone bowl or cast iron pan until very hot.
4
Add sesame oil to hot bowl, add rice and press down.
5
Cook 3 minutes without stirring to form a crispy rice crust.
6
Arrange prepared vegetables in sections over the rice.
7
Drizzle gochujang sauce over everything.
8
Scatter with sesame seeds and spring onions. Mix everything together before eating.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
262
Protein
8.1g
Fat
7.8g
Carbs
42.1g
Fiber
4.3g
Sodium
71mg
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