Vegan Bibimbap
Try this Vegan bibimbap recipe, or contribute your own.
Try this Vegan bibimbap recipe, or contribute your own.
- 1 carrot shredded
- 1 tbsp toasted sesame oil
- 1 small garlic clove finely grated
- 200 g / 7 oz firm non-gmo (cotton not silken) tofu pressed
- 4 tsp soy sauce or tamari for gf version)
- 1 tsp gochujang (korean chilli paste) this is the one i
- 2-4 tsp oil (i used rice bran oil)
- 100 g / 3 1/2 oz mushrooms (shiitake if you can get them
- 100 g / 3 1/2 oz spinach
- 50 g / 2 oz edamame beans
- 1/2 cup rice cooked (i used brown)
- pickled daikon (see below)
- 1/2 long cucumber finely sliced
- 1 spring onion finely sliced
- 100 g / 3 1/2 oz daikon (or radishes)
- 60 ml / 1/4 cup rice wine vinegar + 60-120 ml / 1/4- 1/2
- 2 tbsp sugar adjust to taste
- 1 tsp salt adjust to taste
- 2 tbsp gochujang (korean chilli paste)
- 2 tsp rice wine vinegar
- 1 tbsp soy sauce or tamari for gf version)
- 1 tbsp maple syrup (or sugar dissolved in soy sauce)
- Carbohydrate 0.522719999957088 g
- Cholesterol 0 mg
- Fat 13.5075000273894 g
- Fiber 0.0314999985694885 g
- Protein 0.099373333326976 g
- Saturated Fat 1.91833500388929 g
- Serving Size 1 1 Serving (300g)
- Sodium 1.0496666653952 mg
- Sugar 0.4912200013876 g
- Trans Fat 0.59626500120513 g
- Calories 123 calories
Step-by-step
- Cut a pressed block of tofu into equal size cubes.
- Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through.
- If you have a non-stick pan, you can pan-fry the tofu. Heat up 2 tsp of oil on a non-stick pan. Place the marinated tofu cubes into the hot oil. Fry, turning frequently until browned on all sides. Be careful as the tofu is likely to splatter a little bit initially.
- If you don’t have a non-stick pan or want to reduce the amount of oil you consume, you can also bake the tofu. Set the oven to 180° C / 355° F and place the marinated cubes of tofu on a baking sheet. Bake for about 25-30 minutes, turning once, halfway through.
- Slice the daikon into thin slices and place in a jar.
- Bring rice vinegar, water (60-120 ml / ½-¾ cup, depending how sharp you like your pickles), sugar and salt to a gentle boil.
- Pour the hot pickling liquid over the daikon. The pickles can be eaten straight away, but they are worth making a day in advance as their flavour develops with time. Store in an airtight jar in the fridge.
- Whisk all of the dressing ingredients together in a medium size bowl.
- Heat up 2 tsp of oil in a medium non-stick pan. Throw in the mushrooms and fry them gently until they are nicely browned on all sides. Season with salt and pepper once fried so that the mushrooms don’t release too much water during frying.
- Remove the mushrooms from the pan, throw in the spinach and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. Season with salt and pepper.
- Divide all the veggies and cooked tofu between two bowls. Sprinkle with sesame seeds and top with the Gochujang dressing.
My Vibrant Vegan Bibimbap Journey: A Taste of Korea in My Kitchen
As a busy working mom, finding time to cook healthy and delicious meals can often feel like a Herculean task. But lately, I’ve discovered a real joy in exploring new cuisines, and Korean food has become a particular favorite. Bibimbap, with its colorful array of vegetables, protein, and rice, is a perfect example of a meal that's both visually stunning and surprisingly easy to make, even on a weeknight. This vegan adaptation ensures it fits perfectly into my plant-based lifestyle, and I’m excited to share my recipe and experience with you.
My journey with this dish began with a simple search for quick and healthy vegan recipes. I stumbled upon countless variations, each promising a unique twist on this Korean classic. What drew me to this particular recipe was its emphasis on fresh, seasonal vegetables and the balance of flavors. The pickled daikon, a delightful touch of tanginess, adds a surprising depth to the overall dish. I particularly enjoyed the process of marinating the tofu; it's a simple step that elevates the texture and imparts a delicious savory flavor. The vibrant colors, from the deep greens of the spinach to the bright orange of the carrot, make it a feast for the eyes as much as the stomach. It’s a perfect meal for those days when you want something satisfying and visually appealing.
The beauty of bibimbap lies in its adaptability. Feel free to experiment with different vegetables based on what's in season or what you have on hand. Add some kimchi for a spicier kick, or swap out the mushrooms for zucchini or bell peppers. The possibilities are endless! I often adjust the amount of gochujang paste depending on my spice tolerance; a little goes a long way, allowing me to tailor the heat level to my preference. This recipe easily adapts to different dietary needs. By using tamari instead of soy sauce, you can make it gluten-free. Adjusting the sugar content in the marinade allows for a sweeter or more savory result.
This vegan bibimbap has become a staple in my family's weekly meal plan. It's a dish that’s both healthy and satisfying, perfect for busy weeknights or special occasions. The vibrant colors and flavors make it a joy to prepare and share, and I find immense satisfaction in creating a delicious and nutritious meal for my family. The ease of preparation, combined with the rewarding feeling of creating something so visually appealing and tasty, makes this recipe a true winner in my kitchen. I often double the recipe and have leftovers for lunch the following day; it’s just as delicious cold! Give it a try, and I’m confident it will become a new favorite in your home too. Share your experiences and variations in the comments below; I’d love to hear how you personalize this flavorful Korean creation!
Beyond the deliciousness and ease of preparation, making this vegan bibimbap allows me to connect with my family on a deeper level. The act of cooking together, whether it’s chopping vegetables or assembling the bowls, creates a special moment of bonding. This meal has become more than just sustenance; it’s a celebration of flavors, family, and the joy of cooking. I encourage you to make it your own, experimenting with different ingredients and variations to create a truly personalized culinary experience. And remember, the most important ingredient in any recipe is love – and this dish is brimming with it.
So, gather your ingredients, put on some Korean music, and get ready to embark on a culinary adventure! Whether you’re a seasoned vegan or just starting to explore plant-based cuisine, this vegan bibimbap is a delightful and accessible recipe to add to your repertoire. Trust me, your taste buds – and your family – will thank you.
