Easy to Make Vegan Bibimbap Recipe

Vegan, Gluten free, Refined Sugar Free, High Fibre Dish

The Korean Bibimbap is one of the most loved dishes. Bibimbap means mixed rice. Traditionally, this dish is served in a hot stone bowl which gives the bottom layer of rice a nice crunch. The star of this dish is definitely the “gochujang“, hot pepper sauce.

We’ve perfected this Bibimbap sauce without using sugar. Not only that, it’s a super healthy dish with low calories and tons of fibre! Gochujang is also known for having healthful properties such as reducing fat, cleansing, antibacterial effects etc. This dish is so versatile, you can personalize it by using vegetables of your choice! Vegan or not, guaranteed you’ll love it!

Prep and Cook time: 40 minutes

Makes 4 servings

Ingredients for Bibimbap

*Please feel free to omit, add, substitute any of the toppings to truly make it a dish you’ll love

• 3c Cooked short grain Brown rice
• 2 Zucchinis (small)
• 1 Bunch Spinach
• 2 Carrots (medium)
• 16 oz pkg Bean sprouts (mung or soy)
• 1 1/2c Fernbrake
• 1/2 large Daikon radish (1 medium)
• 1/4c Dried Wakame (sea kelp)
• 4 tsp Minced Garlic
• 6 tsp Sesame Oil
• 1 tbsp Tamari Soy Sauce (Shoyu)
• Salt and Pepper to taste

Directions

1. Cook brown rice
2. Wakame: Soak dried wakame in water until soft (15minutes). Squeeze water out, Set aside.
3. Daikon Radish: Julienne or use slicer. Boil in water briefly. (1-2minutes) Drain and run cold water through so it stops the cooking process. Toss with 1tsp sesame oil and 1tsp minced garlic. Salt and pepper to taste. Set aside.
4. Carrots: Julienne or use slicer. Boil in water for about 1-2 minutes. Drain and run through cold water. Toss with 1tsp sesame oil and 1tsp minced garlic. Salt and pepper to taste. Set aside.
5. Bean sprouts: Boil in water for about 3-4 minutes, not too long, you still want the crunch! Drain and run through cold water to stop cooking. Toss with 1tsp minced garlic, 1tsp sesame oil, dash salt and pepper. Set aside.
6. Spinach: wash and trim, blanch in boiling water 15 seconds or until it becomes a nice green color. Drain and run through cold water to stop cooking. Squeeze liquid out. Toss with 1 tsp minced garlic, 1tsp sesame oil and salt and pepper to taste. Set aside.
7. Zucchinis: Cut to size preferred. Sauté in a skillet with 1 tsp sesame oil until liquid is gone (2 minutes on med heat) Toss in a bowl with 1tsp minced garlic and salt and pepper to taste. Set aside.
8. Fernbrake: Boil if dried. After boiled, sauté in skillet with 1tsp sesame oil, 1tsp minced garlic, 1 tbsp Tamari shoyu, sauté for 5 minutes, set aside.
9. Drain any excess water from all toppings before serving.

*Some other great toppings are: pan fried shiitake or any type of mushroom, cucumbers, tofu, etc.
*For those who want less garlic and or salt and pepper, please adjust accordingly

Tip: If you don’t want to boil water for different vegetables, you can use the same water and just scoop your vegetables out. Also, make sure you start with the lighter vegetables so you don’t stain them.

Bibimbap Sauce Ingredients

• 4 tbsp Gochujang (hot pepper paste)
• 2 tbsp Brown rice syrup
• 2 tbsp Sesame Oil
• 2 tsp Rice vinegar
• 2 tsp Water
• 1 tsp crushed garlic
• 1 tsp ground Sesame seeds

*please note some hot pepper pastes have wheat flour in it so be sure to get the pure gochujang if you’d like to keep the recipe gluten free

Directions for Bibimbap Sauce

1. Mix all ingredients together!

Assembly

1. Place a serving of rice in a bowl.
2. For best presentation place toppings on nicely (eg. Put similar colored toppings on opposite sides to make color pop)
3. Garnish as you wish (Gochujang sauce, Korean peppers, green onion etc)
4. Mix and Enjoy!

*if you are using a hot stone bowl, place on medium heat until super hot and drizzle sesame oil before putting rice in.

Other Korean inspired recipes: Vegan Kimchi