This 30-minute Vegan Bibimbap is a Korean mixed rice dish with vibrant stir-fried vegetables, saucy tofu, and a spicy Gochujang dressing. It is the best way to eat vegetables and clean out the leftover ingredients in your fridge!
What is Bibimbap?
Bibimbap is a Korean mixed rice bowl with individually prepared vegetables, a protein of choice like meat, eggs or tofu and a gochujang-based sauce. In Korean, “bibim” is literally translated to “mixed” and “bap” means rice. So bibimbap means “mixed rice” in Korean.
It is one of the most popular Korean dishes yet it is so simple and easy to make!
This recipe of 30-minute Vegan Bibimbap
This recipe has 3 main components: Stir-fried vegetables, Saucy tofu and Gochujang-based sauce.
Individually prepared vegetables
In this recipe, I use individually prepared vegetables like:
- Zucchini: thinly slice the zucchini, then stir fry for 3 minutes and season with salt, minced garlic, and sesame oil.
- Mushrooms: similar to the process of zucchini.
- Bell pepper: thinly slice and stir fry bell pepper for about 1 minute.
- Bean sprouts: blanch the spinach in lightly salted water, then strain and put in cold water. Afterward, season the spinach with salt, minced garlic and sesame oil.
Fry the tofu until golden and crispy and mix with about 2 tbsp of the Gochujang-based sauce.
To make the Korean iconic sauce to mix with the tofu and rice, we are using:
- Rice vinegar
- Agave nectar or maple syrup or other sweeteners of choice
- Soy sauce
- Sesame oil
You can use short-grained or jasmine rice and cook like you normally would. Afterward, assemble the Bibimbap with the rice in the bottom, then top it with the vegetables, saucy tofu, and the remaining gochujang sauce.
Mix everything together and enjoy!
Why you’ll enjoy this 30-minute Vegan Bibimbap recipe
You’ll love this recipe because:
- Easy to make: it might seem overwhelming to prepare all vegetables separately, but the process itself is quite easy and therapeutic to make.
- Can be done in 30 minutes: this is the perfect weeknight dinner to make, as it is so easy and quick to make. To make the process even faster, you can stir-fry all the veggies together in a pan or use pre-fried tofu instead of frying them yourself.
- Versatile: the vegetables to use in this recipes are just suggestions. Feel free to be creative and make use of some other veggies that you have on hand, such as spinach, carrot, mushrooms, zucchini or other plant-based protein like tempeh, mock meat,…
- Delicious and colorful: this recipe is perfect for family or kids as this vegan bibimbap looks appetizing yet has so many hidden vegetables.
- The best way to clean out your remaining veggies: if you have any leftover veggies that are about to go bad, make sure to include them in this bibimbap!