Vegan Bibimbap Bowl with Spicy Gochujang
Bibimbap means "mixed rice" in Korean, and the magic happens in the final toss — when all the carefully arranged components come together with a slick of spicy, sweet gochujang sauce. The traditional version uses meat and a fried egg; this plant-based take uses crispy pan-fried tofu and a sunny runny yolk made from a slick of tahini drizzle. The vegetables are seasoned individually, which takes a bit more time, but the result is a bowl where every bite is balanced. Don't skip the sesame oil — it's what makes everything taste like bibimbap.
Ingredients
- ☐ Short-grain rice — 1 cup dry
- ☐ Firm tofu — 8 oz, pressed and cubed
- ☐ Spinach — 3 cups
- ☐ Shiitake mushrooms — sliced, 1 cup
- ☐ Carrot — julienned, 1 large
- ☐ Zucchini — julienned, 1 small
- ☐ Bean sprouts — 1 cup
- ☐ Gochujang paste — 2 tablespoons
- ☐ Soy sauce or tamari — 3 tablespoons, divided
- ☐ Sesame oil — 3 tablespoons, divided
- ☐ Maple syrup — 1 tablespoon
- ☐ Rice vinegar — 1 tablespoon
- ☐ Garlic — 2 cloves, minced
- ☐ Sesame seeds — for garnish
- ☐ Neutral cooking oil — 2 tablespoons
Nutrition Facts
Per serving · 2 servings total
Instructions
Tap a step to mark it complete as you cook.
Cook the rice according to package directions. Keep warm.
Make the gochujang sauce: whisk together gochujang, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside.
Press the tofu: wrap in a clean kitchen towel and place a heavy pan on top for 15 minutes. Cut into 1/2-inch cubes and toss with 1 tablespoon soy sauce. Let sit while you prep the vegetables.
Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Toss with 1 teaspoon sesame oil and a pinch of salt. Blanch bean sprouts the same way and season identically.
Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Sauté the carrots for 1-2 minutes until just tender. Remove to a plate. Repeat with zucchini, mushrooms, and tofu (cook tofu for 5-7 minutes until golden on all sides), seasoning each with a pinch of salt and a teaspoon of soy sauce.
To assemble: divide warm rice between two bowls. Arrange the vegetables and tofu in colorful sections around the edge of each bowl, leaving a small well in the center.
Spoon a generous amount of gochujang sauce into the center of each bowl. Drizzle with sesame oil and sprinkle with sesame seeds. Serve immediately — traditionally, you mix everything together with a spoon just before eating.
Recipe notes
For a crispy rice crust (the best part of bibimbap), serve in a heated stone bowl or press the rice into a hot oiled skillet for 3 minutes before adding toppings.
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