Easy vegan bibimbap (Rice with veggies) recipe

Bibimbap is the easiest thing to make vegan in Korean cuisine (in my own, most humble opinion). It is already something that inherently has a lot of vegetables and protein (baby spinach), and switching the beef for some tofu is the easiest. The hardest part to replace in a bibimbap is the traditional sunny side up egg in the middle, but that’s nothing that a great tofu scramble cannot fix. So, here it is, my easy vegan bibimbap recipe.

La recette est en français tout en bas du post

Ingredients

So traditionally, bibimbap has the following ingredients:

  • Spinach
  • Bean Sprouts
  • Carrots
  • Zucchini
  • Cucumber
  • Green onions
  • Gosari (fernbrake)
  • Doraji (Bellflower roots)

Except for the last two, most of these things are pretty easy to find. But honestly, sometimes your fridge does not want to cooperate and you forgot to buy half of these ingredients so you just decide to wing it. And when you wing it, you just add:

  • Some green veggies (green beans, in my case)
  • Zucchini and carrots (that much is true to the traditional)
  • Soy bean sprouts (traditional too)
  • Mushrooms (Two types)

And then, for the other ingredients:

  • Tofu (it will be our main protein): firm and soft
  • Sauces: gochujang and soy sauce
  • Rice
  • Some garlic powder and some curcuma (for the “fake egg”)

How to make this easy vegan bibimbap?

This recipe takes time because you need to delicately chop and cook all the vegetables. Cut all your veggies in sticks, your firm tofu as well. For the soft tofu, mix with curcuma and garlic powder and make like a scramble.

When all of that is done, cook each vegetable separetely with a bit of olive oil. While you do that, cook your rice and once it’s done, put it in the center of a bowl. Then start placing all your ingredients except for the soft tofu around the rice in the center. Then in the middle, place the soft tofu and add a big spoon (or two, or three) of gochujang.

Craving some similar spicy recipes?

If you don’t wanna make some bibimbap but still are craving some korean recipes, you can totally check out :

Easy vegan bibimbap (Rice with veggies) recipe

Delicious, quick and easy ingredients to make this amazing vegan bibimbap.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Korean
Keyword: rice, tofu, zucchini
Servings: 2 people

Ingredients

  • 2 carrots
  • 1 zucchini
  • 1 cup soy bean sprouts
  • 6 mushrooms
  • 1 cup button mushrooms
  • 1 handful green beans
  • 250 g firm tofu
  • 200 g soft tofu
  • 1 tbsp garlic powder
  • 1 tbsp curcuma
  • 2 servings of white rice
  • 1-3 tbsp gochujang
  • 1 tbsp soy sauce
  • 1/2 tbsp sesame oil

Instructions

  • Cut all the vegetables in sticks.
  • Marinate the firm tofu with: 1/2 tbsp soy sauce and the sesame oil.
  • Prepare the "tofu scramble": Mix the soft tofu in a bowl with the curcuma and garlic powder.
  • Cook all vegetables and set aside. Cook zucchini for 5 minutes, carrots for 5-7 minutes, soy bean sprouts for a couple of minutes, green beans for 5 minutes, mushrooms for 5-7 minutes.
  • In a bowl, put the cooked rice in the middle and start placing all the vegetables around it.
  • Cook the firm tofu for 5 minutes and put on the bowl.
  • Cook the "tofu scramble" and place it in the middle of the bowl.
  • Serve with as much gochujang you want and mix well.
  • Enjoy !

Recette en français – riz avec légumes (bibimbap)

Ingrédients

  • 2 carottes
  • 1 courgette
  • 150 g pousses soja
  • 6 champignons
  • 250 g champignons buna-shimeji
  • 1 poignée de haricots verts
  • 250 g tofu ferme
  • 200 g tofu soyeux
  • 1 cuillère à soupe de semoule d’ail et une autre de curcuma
  • 2 portions de riz blanc
  • 1 à 3 cuillères à soupe de gochujang
  • 1 cuillère a soupe de sauce soja
  • 1/2 cuillère à soupe d’huile de sésame

Étapes

  • Couper les légumes en batônnets
  • Mariner le tofu “ferme” avec: 1/2 cuillère de sauce soja et l’huile de sésame.
  • Préparer les “oeufs brouillés vegan”: Mélanger le tofu soyeux avec le curcuma et la semoule d’ail.
  • Cuire tous les légumes et les mettre de côté. Cuire la courgette pendant 5 minutes, puis les carottes 5-7 minutes, puis les pousses de soja pendant 2-3 minutes, puis les haricots verts pendant 5 minutes et les champignons pendant 5-7 minutes.
  • Dans un bol, mettre le riz cuisiné et rajouter les légumes autour.
  • Cuire le tofu ferme pendant 5 minutes puis mettre dans le bol. Cuire les “oeufs brouillés vegan” et mettre au milieu du bol.
  • Servir avec autant de gochujang comme vous désirez et bien mélanger.
  • Bon appétit !

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