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Making bibimbap at home is super easy! This vegan bibimbap comes together pretty quickly and you can prepare most of the ingredients in advance. It’s a Korean classic that is packed with flavor and color – all in one bowl!

I absolutely LOVE Asian food and I also love trying new recipes. Coconut milk and curry paste are staples in our kitchen and we use them at least twice a week for some Asian-inspired dishes. Some of my recipe ideas I even brought home from our trips to Thailand and Bali like my pineapple-fried rice. We often had pineapple-fried rice right on the beach during our last trip to Thailand. It was so nice to feel the sand between your toes and have such a delicious meal. Oh, I should better stop talking about the beach. It’s a really cold and grey day today and I can’t wait to go on our next vacation! We’ll spend two weeks in Florida this May and I’m so looking forward to sunny beach days!

But now back to the vegan bibimbap. Bibimbap is such a great dish to use your leftover vegetables. For those of you who are not familiar with bibimbap: it’s a popular Korean dish that consists of white rice with several sautéed and fresh vegetables and gochujang, which is a chili pepper paste. It’s all served in one bowl. Some versions also call for tofu, chicken, beef, or even seafood. For my vegan bibimbap I obviously chose tofu. Besides, a raw or fried egg is a common addition. However, it’s not a problem to just leave out the egg.

Traditionally, bibimbap was eaten on the eve of the lunar new year to get rid of all the leftover food. And still today it is such a great way to clear out the leftovers in your fridge. There are so many different versions of bibimbap. I usually use whatever I have on hand.

Vegan Bibimbap – What You’ll Need:

For my recipe, you’ll need:

jasmine rice

tofu

corn starch

button mushrooms

one carrot

one cucumber

some radishes

green onions

fresh spinach

sesame seeds

soy sauce

garlic

and gochujang (a Korean chili pepper paste)

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.

I hope you guys like this vegan bibimbap as much as we do around here. Have a great week, everyone!

Sina – xx