Ingredients
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For the Bibimbap Bowl:
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2 cups cooked brown rice
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1 cup canned or cooked lentils
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1 cup shredded carrots
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1 cup sliced cucumber
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1 cup baby spinach leaves
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1 cup bean sprouts
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1 cup sliced mushrooms (shiitake or cremini)
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1 cup kimchi
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1 tablespoon toasted sesame seeds
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2 tablespoons chopped green onions (for garnish)
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2 tablespoons vegetable oil (for sautéing)
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1 Salt and pepper to taste
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For the Gochujang Sauce (Spicy Sauce):
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2 tablespoons gochujang paste (Korean red pepper paste)
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup (or any sweetener of choice)
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1 tablespoon rice vinegar
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1 clove garlic, minced
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1 teaspoon sesame oil
Directions
Serve your Vegan Korean Bibimbap Bowls hot, and mix everything together before eating to enjoy the flavors of Korea in every bite!
Feel free to customize your Bibimbap Bowl with your favorite vegetables or protein sources. Traditional Bibimbap often includes a fried egg on top, but for a vegan version, omit the egg or use a vegan egg substitute if desired.
Steps
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1
Done
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In a small bowl, mix together all the ingredients for the gochujang sauce (spicy sauce). Adjust the sweetness and spiciness to your liking by adding more or less sweetener and gochujang paste. Set aside. |
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2
Done
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Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté until they are cooked and slightly browned. Season with salt and pepper. Remove from heat and set aside. |
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3
Done
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In the same skillet, quickly sauté the shredded carrots, bean sprouts, and baby spinach leaves separately for a few minutes until they are slightly softened. Season each with a pinch of salt. |
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4
Done
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Assemble your Bibimbap Bowl by dividing the cooked brown rice among serving bowls. Arrange the lentils, sautéed vegetables, sliced cucumber, and kimchi on top of the rice. |
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5
Done
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Drizzle the gochujang sauce over the ingredients in each bowl. Garnish with toasted sesame seeds and chopped green onions. |
