Vegan Chicken Bibimbap
Experience the vibrant flavors of Korea with this Vegan Chicken Bibimbap, a colorful and fully plant-based spin on the classic dish. Perfectly cooked long-grain rice serves as the hearty base, topped with marinated vegan chicken strips sautéed to golden perfection. A stunning medley of fresh vegetables, including spinach, carrots, zucchini, bean sprouts, shiitake mushrooms, and red bell pepper, adds texture and nutritional goodness. The signature spicy-sweet bibimbap sauce made with gochujang, rice vinegar, and a touch of sugar ties everything together in a symphony of bold flavors. Finished with scallions and a sprinkle of sesame seeds, this recipe is as visually appealing as it is deliciously wholesome. Ready in under an hour, it’s the perfect dish for those seeking a satisfying vegan meal that doesn’t compromise on authenticity or taste. Enjoy every bite of this plant-based Korean classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 300 grams vegan chicken strips
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 minced garlic clove
- 200 grams fresh spinach
- 1 thinly sliced carrot
- 1 thinly sliced zucchini
- 100 grams bean sprouts
- 100 grams shiitake mushrooms
- 1 thinly sliced red bell pepper
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 thinly sliced scallions
- 1 tablespoon sesame seeds
Instructions
Cook the white rice according to package instructions.
In a bowl, combine the vegan chicken strips with soy sauce, sesame oil, and minced garlic. Let it marinate for at least 15 minutes.
Heat a non-stick pan over medium heat and sauté the marinated vegan chicken strips until golden brown, about 5-7 minutes. Remove and set aside.
In the same pan, add a little more sesame oil if needed, and separately sauté the spinach, carrots, zucchini, bean sprouts, mushrooms, and red bell pepper until just tender. Season each vegetable lightly with a pinch of salt and set aside.
In a small bowl, mix the gochujang paste, rice vinegar, and sugar until smooth to create the bibimbap sauce.
To assemble, divide cooked rice among four bowls. Arrange the sautéed vegetables, vegan chicken strips, and scallions on top.
Drizzle each bowl with the gochujang sauce and sprinkle with sesame seeds.
Serve warm and mix thoroughly before eating for a delicious and authentic bibimbap experience.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 28.9 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 481 mg | 37% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2269 mg | 48% | |
*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.
