Korean Vegetable Bibimbap Recipe with Gochujang Sauce // 비빔밥 (vegan/vegetarian)

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 all the vegetables by cutting or slicing them for stir-frying.

Blanch the bean sprouts and spinach separately, ensuring to clean the spinach thoroughly.

Bring a pot of water to a boil and add the bean sprouts first, cooking for about 4-5 minutes without overcooking.

Use a strainer to remove the bean sprouts and shock them in cold water to stop the cooking process.

Cook the spinach for about 3 minutes, then rinse it quickly and shock it in cold water as well.

Season the bean sprouts with half a minced garlic clove, half a teaspoon of sesame oil, a sprinkle of salt, and toasted sesame seeds.

For the spinach, add the other half of the minced garlic, a little sea salt, half a teaspoon of soy sauce, and half a teaspoon of sesame oil, then mix well.

Make the gochujang sauce by combining 2 tablespoons of gochujang, 1 teaspoon of soy sauce, 2 teaspoons of sugar, 1 teaspoon of sesame oil, and optional minced garlic, then mix together.

Assemble the bibimbap by placing rice in a bowl and arranging the vegetables in a circular pattern around the rice.

Add gochujang sauce to taste, starting with a little and adding more as desired, noting that it can be quite spicy.

Optionally, add a fried egg on top for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens