Vegan bibimbap

Name: Vegan bibimbap
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed; 4 tsp soy sauce or tamari for GF version); 1 tsp Gochujang (Korean chilli paste) this is the one I used; 2-4 tsp oil (I used rice bran oil); 100 g / 3½ oz mushrooms (shiitake if you can get them); 100 g / 3½ oz spinach; 1 carrot shredded; 50 g / 2 oz edamame beans; ½ cup rice, cooked (I used brown); pickled daikon (see below); ½ long cucumber, finely sliced; 1 spring onion, finely sliced; 100 g / 3½ oz daikon (or radishes); 60 ml / ¼ cup rice wine vinegar + 60-120 ml / ¼-½ cup water; 2 tbsp sugar, adjust to taste; 1 tsp salt, adjust to taste; 2 tbsp Gochujang (Korean chilli paste); 2 tsp rice wine vinegar; 1 tbsp soy sauce or tamari for GF version); 1 tbsp toasted sesame oil; 1 tbsp maple syrup (or sugar dissolved in soy sauce); 1 small garlic clove, finely grated

Instructions

Prep:30minCook:15min

Vegan bibimbap is a plant-based take on a classic Korean mixed rice dish. It's full of flavours and textures, naturally gluten-free, deliciously addictive and healthy! It also lends itself well to bulk meal prepping for work or school.

Updated at: Fri, 21 Aug 2026 05:27:51 GMT