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Vegan bibimbap

Local name : 비빔밥

The Korean mix-it-yourself bowl, hot rice, sautéed vegetables fanned on top, golden tofu and a sesame gochujang sauce.

Vegan#rice#gochujang#sautéed vegetables#tofu#sesame
Vegan bibimbap

Photo : Alpha from Melbourne, Australia · CC BY-SA 2.0

Prep
30 min
Cook
20 min
Total
50 min
Serves
4
Difficulty
Medium

Method

  1. Cook the rice. Make the sauce by mixing the gochujang, sugar, vinegar, 1 tbsp sesame oil and 1 tbsp water.
  2. Blanch the spinach for 1 minute, squeeze it dry and season with a little garlic, sesame oil and salt. Blanch the beansprouts for 1 minute and season the same way.
  3. Sauté the carrots, courgette and mushrooms separately in a little oil, 2 to 3 minutes each, with a pinch of salt and some garlic for the mushrooms.
  4. Fry the tofu in oil until golden all over, then coat with the soy sauce at the end.
  5. Divide the rice between 4 bowls. Arrange each vegetable and the tofu in sections on top, alternating colours.
  6. Add a spoonful of gochujang sauce, scatter with sesame and mix everything together just before eating.

Bibimbap means “mixed rice”. For a crisp base, heat the bowl of rice in an oiled pan for a few minutes before topping. Use tamari for a gluten-free version.

Nutrition · per serving

Calories
663 kcal
Protein
23.5 g
Fat
28.4 g
Carbohydrate
83.1 g
Fibre
9.4 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why season each vegetable separately?

That is the whole principle of Korean namul: each vegetable is cooked and dressed on its own, then set in its own section. Fried all together, everything releases water into the same pan, the colours blur and it all ends up tasting alike, which defeats the point of mixing at the table.

Can the vegetables be prepared ahead?

Yes, and these dishes are designed that way: namul keep for two or three days in the fridge and are served at room temperature. Only the rice and the tofu need to be hot when you assemble the bowls, which cuts down the last-minute work considerably.

What rice should I use for bibimbap?

A short-grain, slightly sticky rice. It holds to the spoon when you stir the bowl vigorously and it clings to the gochujang sauce. Long grain rice scatters at the first stir and lets the sauce run to the bottom of the bowl instead of coating the grains.

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