Vegan Bibimbap

Bibimbap is a popular Korean mixed rice dish, 'bibim' translates to 'mixed' and 'bap' means 'cooked rice'! Bibimbap is served as a delicious bowl of warm rice, mixed vegetables, meat (or vegan meat in my case), and topped with a gochujang sauce. I have eaten it SO many times on my trips out and about and have spent a long time learning how to make my own at home, here is my recipe for a vegan bibimbap.

Vegan Bibimbap

I wanted to keep my dish as close to the traditional Korean dish as possible and spent a lot of time extensively researching what makes the perfect bowl - you can find all the links to sources I used for inspiration in my notes under the recipe! To make this dish extra special I wanted to include my vegan fried egg, as an egg is commonly used to top the dish, however to make this a quicker meal you can omit this as it will take a bit longer to prepare.

Vegan Bibimbap

Traditionally Bibimbap contains beef so I used Jack & Bry mince to make this dish vegan friendly. This mince was kindly gifted to me by the company as a sample with no obligation to post, but I am obsessed with just how good it is! The mince is packed full with flavour and has a super 'meaty' texture which I was really surprised about since it is made from jackfruit!

Vegan Bibimbap

Vegan Bibimbap


Prep time: 60 minutes

Cooking time: 15 minutes

Total time: 75 minutes

Servings: 1 bowl

Ingredients

  • 80g vegan 'meat'

  • 1 tsp sesame oil

  • 1 tbsp soy sauce

  • 1 tsp agave syrup

  • 50g carrot

  • 50g mushrooms

  • 80g bean sprouts

  • 50g spinach

  • 2 tbsp kimchi

  • 1 Vegan Fried Egg

  • 150g cooked rice

  • Toppings - Sesame seeds, spring onions

For the gochujang sauce:

  • 2 tbsp gochujang paste (adjust to spice tolerance)

  • 1 tbsp soy sauce

  • 1 tbsp agave syrup

  • 1 tsp rice vinegar

Instructions

  1. Add your choice of vegan 'meat to a bowl along with the soy sauce, sesame oil and agave syrup, set aside to marinate for 30-60 minutes.

  2. For the sauce, mix all the ingredients in a small bowl or jug until well combined. Thin with water as needed.

  3. Slice your carrots into thin matchsticks and slice your mushrooms. Heat a frying pan over a medium heat, add a little oil (or water), and saute your carrots and mushrooms until softened.

  4. Meanwhile, bring a saucepan of water to a gentle boil. Blanche your been sprouts and spinach in the water for 1 minute, then drain the water.

  5. If you are adding a vegan fried egg I recommend making it at this step, you can find the recipe here.

  6. To serve assemble all your vegetables, vegan meat, and kimchi in a large bowl with cooked rice, add your vegan fried egg, drizzle with the gochujang sauce, and top with sesame seeds and chopped spring onions.

Vegan Bibimbap

Notes

Vegan Bibimbap

Thanks for reading, I hope you enjoy these making my veganised version of korean bibimbap. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox