This Vegan Bibimbap is a Korean mixed rice dish and classic comfort food, using a variety of leftover ingredients to clean out the fridge. It's the best way to eat more vegetables, so filling and healthy!
- 1 cucumber
- 200 g spinach
- bean sprouts
- 1 carrot
- 200 g firm tofu
- 1/2 cup vegan kimchi
- sesame oil
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp agave/maple syrup
- 1 tbsp soy sauce
- 2 clove garlic
- 2 tsp sesame oil
- sesame seeds for garnish
Prepare the vegetables
- Wash and boil the spinach for 2 minutes, then strain and put in ice water to stop cooking.
- Wash and boil the bean sprouts for 2 minutes, then strain and put in ice water.
- In separate bowls, add the spinach and bean sprouts.
- Season the spinach and bean sprouts with salt, garlic and toasted sesame oil.
- Cut the cucumber into thin slices, salt for about 20 minutes. After 20 minutes, drain the excess water. Season with salt, garlic powder, and sesame oil.
- Peel and thinly slice the carrot. Stir fry the carrot slices in a dash of salt and sesame oil.
Prepare the Gochujang sauce
- In a bowl, combine all the ingredients and mix well.
Prepare the gochujang tofu
- Drain and chop the tofu into small pieces. Fry the tofu on a pan until both sides are golden.
- Put in 2 tbsp of sauce, coat to mix.
Make the Bibimbap bowl
- In a bowl, add a bowl of rice, the vegetable side dishes, tofu, kimchi and drizzle the gochujang sauce. Sprinkle with sesame seeds.
Feel free to swap the ingredients with all the ingredients you might have: zucchini, mushroom work great here!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Keywords: bibimbap, comfort food, Korean recipes, mixed rice, tofu bibimbap, vegan