I’ll show you how to make this vegan Bok Choy Bibimbap in under 10 minutes (if you already have cooked rice)! This version is heavily inspired by a dish that recently went super viral in South Korea, called Bomdong Bibimbap (봄동비빔밥).
Bomdong is a type of young Korean spring cabbage that is harvested before it fully matures, giving it a very tender, crispy and juicy texture with a slightly sweet, mild and fresh flavour.
Because bomdong (Korean spring cabbage) is a very seasonal vegetable and difficult to find outside of Korea, we will be using fresh baby bok choy as a fantastic substitute. It also has tender leaves, crunchy stems and a mild and slightly sweet flavour that goes incredible with the spicy flavours of this dish. You can also use other leafy vegetables such as the inner leaves of Napa cabbage, romaine, or butterhead lettuce.
This vegetarian and vegan-friendly version of Bomdong Bibimbap also replaces the commonly used fried egg with fried tofu, and skips the fish sauce while keeping all the original spicy and bold flavours alive.
Recipe for Bok Choy Bibimbap
This Bok Choy Bibimbap is a “dupe” for the super viral Bomdong Bibimbap. Bomdong Bibimbap is a Korean rice bowl, traditionally made with fresh bomdong (Korean spring cabbage) mixed with cooked, warm rice, and a spicy seasoning. One of the best things about this recipe is how little cooking and effort it requires. If you have cooked rice already, this recipe can easily come together in less than 10 minutes. Aside from pan-frying the tofu, everything else comes together super quickly and you can put it all together while the tofu is cooking.
This is also one of those meals that’s ideal for busy weekdays or even for meal prep. You can simply cook a batch of rice and keep it stored in the fridge or freezer and even make a big batch of the sauce in advance if you prefer. Then all you have to do is wash and chop the baby bok choy or other leafy greens, cook up the tofu and put it all together.
Why You’ll Love this Bok Choy Bibimbap
- 100% vegan & vegetarian friendly
- Can be made gluten-free or soy-free!
- Quick and easy 10-minute recipe
- Fresh, crunchy and spicy flavours
- High in plant-based protein
- Easiest way to try the flavours of the viral Bomdong Bibimbap recipe, but vegan & accessible!
Ingredients
- Firm or Extra firm Tofu
- Fresh baby bok choy (or bomdong/Korean spring cabbage or other substitutes)
- Vegetable oil
- Gochugaru
- Soy sauce
- Rice vinegar
- Sesame oil
- Garlic
- Sugar (or sweetener of choice)
- Cooked rice (preferably short-grain)
- Sesame seeds (optional)
To make this recipe gluten-free, use gluten free soy sauce like tamari
To make this recipe soy-free, omit the tofu or use other plant-based proteins such as chickpeas or lentils; substitute soy sauce with a soy-free alternative such as coconut aminos.
If you don’t have baby bok choy or bomdong, you can use other leafy vegetables such as the inner leaves of Napa cabbage, romaine or butterhead lettuce.
How To Make Bok Choy Bibimbap
If you don’t rice already cooked, cook rice according to instructions using a rice cooker or pot.
Meanwhile, cut tofu into thin, flat squares or into smaller cubed pieces, if preferred.
Heat 1 tsp of oil (more if you prefer a crispier tofu) on a non-stick pan on medium-high heat and cooked the tofu pieces on each side for about 2-3 minutes, or until golden.
Once tofu is cooked, sprinkle on desired amount of salt or black salt (kala namak). Black salt will give the tofu a slight eggy flavour which makes this a great substitute for fried eggs.
While the tofu is cooking, you can prepare the rest of the ingredients. Wash the baby bok choy thoroughly, separate the leaves and roughly chop them into smaller bite-sized pieces. If using bomdong or other leafy vegetable, wash and chop the same way.
In a large mixing bowl, mix together the sauce ingredients until well-combined.
Add the chopped bok choy to the bowl and toss thoroughly until well-coated.
Once the rice and tofu are cooked, add into the bowl and mix thoroughly with a spoon until everything is mixed very well.
Top with sesame seeds, if desired (optional).
Enjoy every bite with a spoon!
Bok Choy Bibimbap
Ingredients
Tofu
- 1 tsp oil
- 1/2 block firm, medium-firm or extra-firm tofu, cut into thin, flat squares around 200g
- Sprinkle of salt or black salt (kala namak) for eggy flavour
Vegetables & Sauce
- 250 grams fresh baby bok choy or bomdong (Korean spring cabbage) or other leafy greens
- 4 tbsp gochugaru Korean red pepper powder
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp sugar or sweetener of choice
- 1 tbsp minced garlic
To Serve
- 3 cups cooked rice short grain preferred
- 1 tsp sesame seeds optional
Instructions
- If rice is uncooked, cook rice according to instructions using a rice cooker or pot.
- Meanwhile, cut tofu into thin, flat squares or into smaller cubed pieces, if preferred.
- Heat 1 tsp of oil (more if you prefer a crispier tofu) on a non-stick pan on medium-high heat and cook the tofu pieces on each side for about 2-3 minutes, or until golden.
- Once tofu is cooked, sprinkle on desired amount of salt or black salt (kala namak). Black salt will give the tofu a slight eggy flavour which makes this a great substitute for fried eggs.
- While the tofu is cooking, you can prepare the rest of the ingredients. Wash the baby bok choy thoroughly, separate the leaves and roughly chop them into smaller bite-sized pieces. If using bomdong or other leafy vegetable, wash and chop the same way.
- In a large mixing bowl, mix together the sauce ingredients until well-combined.
- Add the chopped bok choy to the bowl and toss thoroughly until well-coated.
- Once the rice and tofu are cooked, add into the bowl and mix thoroughly with a spoon until everything is mixed very well.
- Top with sesame seeds, if desired (optional).
- Enjoy every bite with a spoon!
Notes
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