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Vegan Bibimbap
Bibimbap (비빔밥) means "mixed rice" in Korean, and that's exactly what it is: a colourful, flavour-packed bowl of rice topped with an array of sautéed veggies, protein, and a bold gochujang sauce. This beloved dish was originally enjoyed as a way to use up leftover banchan (side dishes). Today, it's a staple of Korean cuisine. This vegan bibimbap recipe might seem intimidating with its long ingredient list but don’t worry, many of the ingredients are repeats! Authentic bibimbap is traditionally eaten at room temperature or just slightly warm, so no stress if your veggies cool down while prepping. It’ll still be delicious!Servings
Total
55 minPrep
30 minCook
25 minContains
soy
sesame
Free from
peanut
tree nut
gluten
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I only made the carrots and the sauce as I was using up leftover rice and veggies. Oh my gosh!! The sauce has just enough kick - it made my largely leftovers taste amazing! Looking forward to making the entire recipe. Thank you!!
I love Bibimbap so so much!!! Finally here :) I highly recommend it 😍
This was so tasty, just as good as in restaurants and less oily. I used brown rice instead of white and had to leave out the beansprouts because my jar was over two years out of date 🫢.
The portion size may be a bit on the small side for some. I made double veggies and 2/3rds sauce for ours but kept the rice as suggested.