Have I ever had a Korean dish? Yes, I have. Actually, it was one and only Korean dish. BIBIMBAP! I didn’t have to go to Korea to try it – it happened during my holidays in the Phillippines. Guys, the vegan bibimbap was so good!
Jump to RecipePrint RecipeI was keen to try vegan bibimbap not only because I had never had any other Korean dish before but also because my boyfriend and I couldn’t find many vegan options there! And we made the right choice!
The vegan bibimbap what we were served in sunny and himd Manila was so tasty that I decided to prepare my own version back home in Adelaide in South Australia.
What surprised me the most was that vegan bibimbap is easy to make because it’s extremely versatile and you can throw in a bowl almost any kind of vegetable (even pickled) what you find in a fridge!
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MARINATED TOFU SALAD
For my vegan bibimbap, I used picked cucumber, shredded carrot, sauteéd mushrooms, spinach, crispy tofu with my homemade sauce, spring onion. All sprinkled with black and white sesame seeds and served with steamed long grain rice and a few lime wedges.
If you don’t find exactly ingredients what I used to make my bibimbap, don’t worry! You can also use shredded cabbage, lettuce, sprouts, edamame beans or pickled daikon!
Very important is to make delicious bibimbap sauce. As a base, you can use spicy Korean red hot chili pepper sauce gochujang. This Korean paste is quite spicy because it’s made of real red hot chili peppers. So be careful with the amount you put in!
Vegan Bibimbap With Crispy Tofu
Ingredients
Spicy Sauce:
- 1 pack extra-firm tofu
- 5 tbsp Korean sauce gochujang
- 1 tbsp maple syrup
- 1 tbsp white wine vinegar
- 2 tbsp gluten-free soy sauce or tamari sauce
- 1/2 tbsp sesame oil
- 2 cloves garlic peeled and grated
To make bibimbap bowl:
- 2 carrots grated
- 1 pickled or regular cucumber grated
- 1 cup mushrooms sliced
- 2 cups spinach leaves
- 1 bunch spring onions. only green parts chopped
- sesame seeds black and white
- lime wedges
To serve with:
- 2 cups long grain rice steamed
Instructions
- Drain all excess wter from tofu by using a tofu press or by putting something heavy onto tofu wrapped in paper clothes. Wait for a few minutes.
- Meanwhile, prepare sauce by whisking all the ingredients for sauce together. If you don't like your dish very spicy, add only 2-3 tbsp hot Korean sauce gochujang.
- Cut tofu in cubes and marinade it in prepared sauce for 5 minutes.
- Meanwhile, cook sliced mushrooms in a frying pan with a drop of olive oil. Remove them and in the same pan, add spinach and cook it for 1 or 2 minutes.
- Clean the pan and add marinated tofu. Cook it untill crispy and golden.
- Cook rice according to package instructions, usually about 15-20 minutes.
- Assemble your bibimbap bowl: Arrange cooked mushrooms, spinach, pickled or regular cucumber, carrot, tofu, lime wedges, and spring onion in a bowl. Sprinkle with both black and white seeds.
- Serve with steamed rice. Enjoy!
Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! 🙂
Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.