Ingredients
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For the Bibimbap Bowl:
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2 cups cooked brown rice
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1 cup firm tofu, cubed
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1 cup shredded carrots
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1 cup sliced cucumber
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1 cup mung bean sprouts
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1 cup baby spinach or kale
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1 cup kimchi (store-bought or homemade)
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2 green onions, chopped
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1 Sesame seeds for garnish (optional)
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For the Gochujang Sauce:
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2 tablespoons gochujang (Korean red pepper paste)
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1 tablespoon soy sauce or tamari (gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 teaspoon sesame oil (optional)
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1 clove garlic, minced
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1 teaspoon rice vinegar
Directions
Mix the ingredients together and enjoy your Vegan Korean-Inspired Bibimbap Bowl! Mix all the ingredients together to enjoy the flavors of Korea in every bite.
Feel free to customize your Bibimbap bowl with your favorite vegetables or protein sources. You can also adjust the spiciness of the gochujang sauce to suit your taste. Enjoy the delicious flavors of Korea!
Steps
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1
Done
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In a small bowl, combine all the ingredients for the gochujang sauce and mix well. Adjust the sweetness or spiciness to your liking by adding more maple syrup or gochujang. Set the sauce aside. |
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2
Done
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Heat a non-stick skillet over medium heat. Add the cubed tofu and sauté until it becomes golden and slightly crispy on all sides, about 5-7 minutes. You can optionally season it with a splash of soy sauce or tamari for extra flavor. |
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3
Done
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Assemble your Bibimbap bowls by dividing the cooked brown rice among four serving bowls. |
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4
Done
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Arrange the shredded carrots, sliced cucumber, mung bean sprouts, baby spinach or kale, and sautéed tofu on top of the rice in each bowl. |
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5
Done
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Add a spoonful of kimchi to each bowl for a spicy kick and some probiotics. |
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6
Done
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Drizzle the gochujang sauce over each bowl and garnish with chopped green onions and sesame seeds, if desired. |
