Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce

Name: Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Korean
Ingredients: 6 cups cooked steamed Japanese or short grain rice; 1 cup homemade or store-bought vegan kimchi; 1 cup sliced carrots; 1 cup sliced zucchini; 1 cup sliced mushrooms or tofu; 1 cup beansprouts or beansprout salad; 1 cup spinach or spinach salad ((sigumchinamul)); 1/4 cup sliced scallions (optional for topping); 1 tbsp roasted sesame seeds (optional for topping); Toasted sesame oil (for drizzling); Additional topping: vegan fried "egg" ((check out my recipe)); 2 tbsp gochujang; 2 tbsp water; 2 tsp soy sauce; 2 tsp toasted sesame oil; 1/2 tsp Roasted sesame seeds

Instructions

Prep:10minCook:15min

Bibimbap is one of my go-to’s whenever I’m in a Korean restaurant because of how easily it can be made vegan yet still packed full of flavour. It’s a Korean mixed rice bowl, which usually contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.I also topped mine with a vegan fried "egg"!

Updated at: Mon, 19 Oct 2026 01:06:06 GMT