Korean vegan bibimbap recipe by an Indian | Korean vegetarian bibimbap bowl recipe | Korean food

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Cook the Korean short grain rice according to package instructions.

Prepare the vegetables: julienne the carrot and zucchini, chop the cabbage, and tear the lettuce into pieces.

Sauté the carrot, zucchini, cabbage, and shiitake mushrooms on low to medium heat until tender.

In a bowl, combine the gochujang, soy sauce, sesame oil, garlic, vinegar, sugar, and sesame seeds to make the sauce.

In serving bowls, layer the cooked rice, sautéed vegetables, soybean sprouts, and garnish with gim crisps and lettuce.

Drizzle the gochujang sauce over the top before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens