Vegan Bi Bim Bap
Experience the vibrant flavors of Korean cuisine with this Vegan Bi Bim Bap recipe—a wholesome and colorful rice bowl that’s as visually stunning as it is delicious. Packed with nutrient-dense veggies like spinach, carrots, bean sprouts, cucumber, and shiitake mushrooms, plus hearty marinated tofu as the protein centerpiece, this plant-based take on the classic dish offers a perfect balance of taste and texture. Topped with a bold and spicy gochujang sauce and garnished with crispy nori strips, toasted sesame seeds, and fresh green onions, each bite is an explosion of umami goodness. Quick to prepare in under an hour, this vegan Bi Bim Bap is ideal for healthy meal prep or a crowd-pleasing dinner. Keywords: vegan Bi Bim Bap, Korean rice bowl recipe, gochujang sauce, healthy vegan dinner, plant-based Korean food.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 3 cups cooked rice
- 1 large carrot, julienned
- 3 cups spinach, fresh
- 1 cup bean sprouts
- 1 cup shiitake mushrooms, sliced
- 0.5 small cucumber, julienned
- 1 sheet nori sheets, cut into thin strips
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon agave syrup
- 2 tablespoons sesame seeds, toasted
- 2 stalks green onions, chopped
Instructions
Start by draining the tofu and pressing it between paper towels to remove excess moisture. Cut it into 1/2-inch cubes.
In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon sesame oil, and minced garlic. Add the tofu cubes and marinate for 10-15 minutes.
Heat a non-stick skillet over medium heat and cook the marinated tofu for about 5-7 minutes on each side until golden brown. Set aside.
Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water and set aside.
In the same skillet, sauté the mushrooms for 5 minutes until tender. Set them aside.
Toss the bean sprouts in the skillet and sauté for 2-3 minutes. Set aside.
In a small bowl, mix the gochujang, remaining 1 tablespoon soy sauce, rice vinegar, and agave syrup to make the sauce.
To assemble the Bi Bim Bap, place a serving of warm rice in each bowl.
Arrange portions of tofu, spinach, carrots, mushrooms, bean sprouts, and cucumber on top of the rice.
Drizzle each bowl with the gochujang sauce.
Garnish with nori strips, toasted sesame seeds, and chopped green onions.
Serve immediately and mix everything together before eating to combine flavors.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 44.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1391 mg | 107% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5184 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
