Vegan Korean Bibimbap | Korean bowl recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

Prepare the cooked rice and set aside.

Press the firm tofu to remove excess moisture, then cut into cubes.

In a pan, heat 3 tbsp of sesame oil and sauté the garlic until fragrant.

Add the tofu cubes and cook until golden brown, then add 1 tsp tamari or soy sauce and 1 tbsp gochujang sauce, mixing well.

In the same pan, add the bean sprouts, julienned carrots, radish, cucumber, zucchini, and spinach, sautéing each until tender, adding more sesame oil as needed.

For the gochujang sauce, mix 1/4 cup gochujang, 1 tsp tamari, 2 tbsp sesame oil with seeds, 1 tbsp brown sugar, and salt to taste in a bowl.

To infuse sesame oil, heat 1/2 cup neutral oil and add 1/2 cup sesame seeds, cooking until golden brown.

Assemble the bibimbap by placing the sautéed vegetables and tofu over the cooked rice, drizzling with gochujang sauce, and sprinkling with infused sesame oil.

Cooking Techniques

Spice Level:

Dietary

Allergens