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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


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


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


  • 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


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