30-minute Vegan Bibimbap

30-minute Vegan Bibimbap

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.
Vegan Bibimbap ingredients

Saucy tofu

Fry the tofu until golden and crispy and mix with about 2 tbsp of the Gochujang-based sauce.

Gochujang-based sauce

To make the Korean iconic sauce to mix with the tofu and rice, we are using:

  • Gochujang
  • Rice vinegar
  • Agave nectar or maple syrup or other sweeteners of choice
  • Soy sauce
  • Garlic
  • Sesame oil

Rice

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!

Enjoy this Vegan Bibimbap

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!
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30-minute Vegan Bibimbap

30-minute vegan Bibimbap


  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

A quick 30-minute version of the classic Korean bibimbap. This recipe is made plant-based using tofu, stir-fried vegetables, and gochujang sauce.


Ingredients

Units Scale
  • 1/2 zucchini
  • 100 g mushrooms
  • 50 g bean sprouts
  • 1/2 a bell pepper
  • 200 g firm tofu
  • salt
  • sesame oil
  • 2 tsp minced garlic

Sauce

  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp agave/maple syrup
  • 1 tbsp soy sauce
  • 2 clove garlic
  • 2 tsp sesame oil

Serve with

  • rice
  • sesame seeds for garnish

Instructions

Prepare the vegetables

  1. Wash and boil the bean sprouts for 2 minutes, then strain and put in ice water.
  2. In a separate bowl, add the bean sprouts. Season with salt, garlic, and toasted sesame oil.
  3. Peel and thinly slice the mushroom, zucchini, and bell pepper. Stir fry the mushroom, zucchini and bell pepper separately then season with a dash of salt, minced garlic, and sesame oil. To save time, you can stir fry the veggies altogether in one pan.

Prepare the Gochujang sauce

  1. In a bowl, combine all the ingredients and mix well.

Prepare the gochujang tofu

  1. Drain and chop the tofu into small pieces. Fry the tofu on a pan until both sides are golden.
  2. Put in 2 tbsp of sauce, coat to mix.

Make the Bibimbap bowl

  1. In a bowl, add a bowl of rice, vegetable side dishes, tofu, and drizzle the gochujang sauce. Sprinkle with sesame seeds.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: Korean

Keywords: bibimbap, comfort food, Korean recipes, mixed rice, tofu bibimbap, vegan, 30-minute meal idea

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