
By thefoodietakesflight.com
Vegan Korean Bibimbap (Mixed Rice Bowl) with Gochujang Sauce
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: Thu, 27 Mar 2025 22:30:13 GMT
Nutrition balance score
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Ingredients
3 servings

6 cupsJapanese rice
cooked, steamed, or short grain

1 cupvegan kimchi
homemade or store-bought

1 cupcarrots
sliced

1 cupzucchini
sliced

1 cupsliced mushrooms
or tofu

1 cupbeansprouts
or beansprout salad

1 cupspinach
or spinach salad, sigumchinamul

¼ cupscallions
sliced, optional for topping

1 Tbsproasted sesame seeds
optional for topping

Toasted sesame oil
for drizzling
vegan fried "egg"
Additional topping

2 Tbspgochujang

2 Tbspwater

2 tspsoy sauce

2 tsptoasted sesame oil

½ tsproasted sesame seeds
Instructions
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Notes
9 liked
0 disliked
Go-to
Delicious
Crispy
Moist
Spicy