Vegan Bibimbap – Korean Recipe

Vegan Bibimbap - Korean Recipe

This vegan bibimbap recipe takes 10 mins to make consisting of rice, vegetables, protein and a Korean spicy paste called “gochujang” cooked in one pan. Super easy!

The Korean word “bibimbap” means “mixed rice” and the dish itself is a popular Korean dish consisting of rice, a mixture of vegetables, and gochujang (Korean red pepper paste). The classic Bibimbap is often served with an egg or some meat in it, so you can easily make it vegan by adding a vegan protein of choice.

Vegan Bibimbap Recipe

Recipe for Vegan Bibimbap

Bibimbap is definitely one of my absolute favourite dishes and has been since before I was even vegan!

Traditionally you cook your vegetables separately for bibimbop, but to save time (and dishes), I’m going to show you how to cook it all in one pan!

To make an easy vegan bibimbap, use cooked rice, chop your veggies and add a vegan protein of your choice; I often use tofu, chickpeas, beans, lentils, or edamame (if I’m lazy or in a hurry) so it’s up to your personal taste or what you currently have at home.

Another favourite option for me is some pan-fried medium-firm tofu with some salt, which reminds me of a fried egg, especially once mixed together into the bibimbap. So if you have extra time to cook, highly recommend adding pan-fried tofu to your vegan bibimbap!


Want spicy vegan bibimbap? or mild spice? Use as much or as little of the gochujang as you’d like. This depends on how spicy you want your dish! If you don’t like things too spicy, feel free to add in some soy sauce to make it more flavourful.

Korean Vegan Bibimbap

Ingredients for Korean Bibimbap (Vegan)

  • Rice (Short grain rice is best)
  • Tofu
  • Carrot
  • Mushrooms 
  • Zucchini
  • Sprouts (soybean or mung bean)
  • Spinach
  • Gochujang
  • Toasted sesame oil (chamgireum) 

How To Make Vegan Bibimbap

Start by cooking your rice! And then add your cooked rice to a large serving bowl when done!

Next, chop up your vegetables and tofu! Chop your tofu into small pieces and slice your vegetables! Recommend peeling your carrots julienned-style and cutting your zucchini into match-stick pieces.

Using a frying pan on medium-high heat, add oil and fry your tofu with some salt. Toss to cook for a couple of minutes to allow the tofu to become slightly golden. Set aside on a plate or bowl. 

Next, saute your carrots in the pan with some oil for a couple of minutes until they begin to soften. Then add all the vegetables: mushrooms, zucchini, bean sprouts and a pinch of salt and cook until most vegetables are cooked through.

Add spinach, rice, gochujang, and toasted sesame oil into your pan of cooked vegetables and mix well until spinach is wilted and all the sauce is mixed thoroughly.

Enjoy your vegan bibimbap! It’s a super quick and easy meal!

Vegan Bibimbap

Vegan Bibimbap

This vegan bibimbap recipe takes 10 mins to make consisting of rice, vegetables, and a Korean spicy paste called “gochujang”.
The Korean word “bibimbap” means “mixed rice”. The classic Bibimbap is often served with an egg or some meat in it, so you can easily make it vegan by adding a vegan protein of choice.
Print Pin Rate
Course: Main Course
Cuisine: Korean, Vegan
Keyword: Bibimbap, korean, Rice
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 2
Calories: 542kcal

Equipment

  • Pan or Wok
  • Bowl
  • Knife
  • Spatula

Ingredients

  • 2 cups short grain rice cooked
  • 1/2 Tofu block, extra soft tofu, cut into small cubes
  • 1/2 tsp salt
  • 1 carrot julienned or sliced thinly
  • 2 cups mushrooms or 30g shiitake mushrooms, soaked and softened
  • 1/2 zucchini sliced thinly
  • 1 cup soybean or mung bean sprouts
  • 1/2 bunch spinach washed & cut in half (or use a large handful of baby spinach)
  • 2 tbsp gochujang adjust amount depending on desired spice level
  • 1 tbsp toasted sesame oil (chamgireum)
  • 1 tbsp oil dividend, for frying

Instructions

  • Start by cooking your rice! And then add your cooked rice to a large serving bowl when done!
  • Next, chop up your vegetables and tofu! Chop your tofu into small pieces and slice your vegetables! Recommend peeling your carrots julienned-style and cutting your zucchini into match-stick pieces.
  • Using a frying pan on medium-high heat, add oil and fry your tofu with some salt. Toss to cook for a couple of minutes to allow the tofu to become slightly golden. Set aside on a plate or bowl. 
  • Next, saute your carrots in the pan with some oil for a couple of minutes until they begin to soften. Then add all the vegetables: mushrooms, zucchini, bean sprouts and a pinch of salt and cook until most vegetables are cooked through.
  • Add spinach, rice, gochujang, and toasted sesame oil into your pan of cooked vegetables and mix well until spinach is wilted and all the sauce is mixed thoroughly.
  • Enjoy your vegan bibimbap! It's a super quick and easy meal!

Nutrition

Calories: 542kcal | Carbohydrates: 74g | Protein: 21g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 689mg | Potassium: 1190mg | Fiber: 6g | Sugar: 9g | Vitamin A: 13207IU | Vitamin C: 46mg | Calcium: 241mg | Iron: 8mg

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12 thoughts on “Vegan Bibimbap – Korean Recipe”

  1. 5 stars
    Love this recipe ! So simple and delicious. I always thought bibimbap is complicated but this one takes no time to put together if you have your rice pre-cooked like Rose suggests in her videos.

  2. 5 stars
    Nice to see a slightly different take on this traditional Korean dish. It’s great to know you can make a delicious dish in a short period of time! Traditional bibimbap is amazing but takes a long time and lots of work but this one is so simple and still delicious.

  3. 5 stars
    Hi from Puerto Rico Rose! Love your videos, I’m now hooked with Korean foods and I have you to thank for that! I don’t have gochujang available and you said is non-negotiable for this recipe, but I want to make it and eat it right now. So I will sin and substitute with Sriracha, which is what I have on hand!

  4. 5 stars
    Wow!!!! I’ve been wanting to make this for awhile and finally did for lunch. Soooooo good! I didn’t have some of the ingredients so I used tofu, carrots, onions and purple cabbage. My new fav recipe! And cheap which I appreciate 😅

  5. 5 stars
    This is so delicious, you forget its healthy. I like to mix up the vegetables depending on what I have. Definitely a must try.

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