Vegan Bibimbap with Gochujang
This vibrant and nutritious vegan bibimbap features a colorful array of seasoned vegetables, savory marinated tofu, and a spicy gochujang sauce, all served over warm rice. It's a satisfying and customizable meal that offers a delightful balance of flavors and textures in every bite.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 533 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
for the rice
- 1.5 cupshort grain rice, uncooked
for the tofu
- 400 gextra firm tofu, pressed and sliced
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 1 clovegarlic, minced
for the vegetables
- 200 gspinach
- 2 pcscarrot, julienned
- 1 pcszucchini, julienned
- 100 gshiitake mushroom, sliced
- 0.5 pcsyellow onion, thinly sliced
- 2 tbsptoasted sesame oil, divided
- 1 tbspsoy sauce
- 2 clovegarlic, minced
for the sauce
- 3 tbspgochujang
- 1 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tbspmaple syrup
- 1 tsptoasted sesame oil
garnish
- 1 tspsesame seed, toasted(optional)
Equipment
bowls · wok · large skillet · pot · knife · whisk
The method
Step by step
- 1
Rinse the short grain rice thoroughly until the water runs clear. Cook the rice according to package directions, then set aside.
About 25 min
- 2
While the rice cooks, prepare the tofu marinade by combining the soy sauce, sesame oil, and minced garlic in a shallow dish.
About 5 min
- 3
Add the sliced extra firm tofu to the marinade, ensuring it's well coated. Let it marinate for at least 15 minutes.
About 15 min
- 4
For the spinach, blanch it in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.
About 5 min
- 5
Heat half of the toasted sesame oil in a large skillet or wok over medium-high heat. Add the julienned carrot and sauté for 3-4 minutes until slightly tender-crisp. Transfer to a separate bowl.
About 5 min
- 6
Add a little more toasted sesame oil to the skillet if needed. Sauté the julienned zucchini for 3-4 minutes until tender-crisp. Transfer to a separate bowl.
About 5 min
- 7
Add the remaining toasted sesame oil to the skillet. Sauté the sliced shiitake mushroom and thinly sliced yellow onion for 5-7 minutes until softened and lightly browned.
About 7 min
- 8
Stir in the soy sauce and minced garlic with the mushrooms and onions, cooking for another minute. Transfer to a separate bowl.
About 1 min
- 9
In the same skillet, cook the marinated tofu slices over medium heat for 3-4 minutes per side, until golden brown and slightly crispy. Set aside.
About 8 min
Cook’s note: Avoid overcrowding the pan; cook the tofu in batches if necessary.
- 10
Prepare the gochujang sauce by whisking together the gochujang, soy sauce, rice vinegar, maple syrup, and toasted sesame oil in a small bowl.
About 2 min
Cook’s note: Adjust the maple syrup to your preferred level of sweetness.
- 11
To assemble, spoon a portion of cooked short grain rice into individual serving bowls. Arrange the cooked vegetables and tofu artistically over the rice.
About 3 min
- 12
Drizzle generously with the gochujang sauce and sprinkle with toasted sesame seed if desired. Serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 533kcal
- Protein
- 17.8g
- Carbs
- 77g
- Fat
- 18.6g
- Fibre
- 5.3g
- Sugar
- 10.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover bibimbap components separately in airtight containers in the refrigerator.
Reheat rice and vegetables gently in a microwave or on the stovetop until warmed through. Tofu can be reheated in a pan for best texture.
More recipes
All recipesdessert
Pastel de Nata
These iconic Portuguese custard tarts feature a rich, creamy egg custard baked in a crisp, flaky puff pastry shell. A hint of lemon and cinnamon elevates the sweet, caramelized top. Perfect as a sweet treat with coffee.
2 hr 55 min 262 kcallunch
Classic Chicken Gatsby
This iconic South African sandwich is a hearty meal, featuring crispy fried chicken, hot chips, and a tangy sauce, all piled high on a fresh long roll. It's perfect for sharing and a true taste of Cape Town.
50 min 686 kcalsnack
Krompiruša
A traditional Balkan savory pie made with flaky phyllo dough and a simple, flavorful filling of grated potatoes and onions. This recipe forms the dough into a characteristic spiral shape, perfect for a hearty snack or a light meal served with yogurt.
1 hr 25 min 622 kcalbreakfast
Bacon and Egg Cups
These savory bacon and egg cups are a perfect low-carb breakfast. Crispy bacon forms a delicious cup, holding a baked egg seasoned with cheese and chives. Easy to make ahead for quick mornings.
25 min 174 kcallunch
Paleo Chicken and Vegetable Soup
This comforting chicken and vegetable soup is packed with lean protein and a colorful array of fresh vegetables. It's a simple, wholesome meal perfect for a chilly evening or a light lunch.
1 hr 337 kcalmain course
Luzerner Chügelipastete
This traditional Swiss dish features a tender puff pastry shell filled with a creamy ragout of veal, mushrooms, and meatballs. It's a rich and comforting meal perfect for a special occasion or a hearty dinner.
1 hr 45 min 1,193 kcalside dish
Keto Coconut Flour Bread
This simple and satisfying keto bread uses coconut flour for a gluten-free and low-carb option. It's perfect for sandwiches, toast, or as a side with your favorite meal. The texture is soft and slightly dense, with a subtle coconut flavor.
1 hr 10 min 179 kcal