Vegetarian Korean Bibimbap Bowls Recipe
User Reviews
4.5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Calories
595 kcal
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Course
Main Course
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Cuisine
Korean
Vegetarian Korean Bibimbap Bowls Recipe
Description
This bibimbap recipe assembles multiple components into a harmonious bowl of Korean-inspired flavors. Pickled daikon and carrot add tangy crunch, while crispy pan-fried tofu provides protein with a savory glaze. Thinly sliced cucumbers with toasted sesame oil and seeds contribute a fresh, nutty note. Sautéed brown mushrooms and garlic-seasoned baby spinach add earthiness and richness to the bowl.
The cooked jasmine rice serves as the base, topped with bean sprouts and a fried egg that adds richness and a velvety texture when mixed in. The bibimbap sauce blends gochujang, honey, sesame oil, rice vinegar, and water, offering a balanced layer of savory heat and slight sweetness adjustable to taste.
Serving the components separately stored in airtight containers preserves their textures and freshness for 2 to 3 days. Mixing the bowl at mealtime allows personalization of spiciness and ensures the fresh qualities of each ingredient shine.
Ingredients
For the Pickled Vegetables
- 1 cup daikon radish matchsticks
- 1 cup carrot matchsticks
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/3 cup rice vinegar
- 1/3 cup water warm
For the Tofu
- 1 extra firm tofu 12-ounce package, sliced into bite-sized pieces
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil divided
For the Cucumbers
- 1 cup thinly sliced English or other seedless cucumber
- 1/2 teaspoon sesame oil
- 1/8 teaspoon sesame seeds toasted
For the Mushrooms
- 4 ounces brown mushrooms sliced
- 1 tablespoon vegetable oil
For the Spinach
- 6 cups baby spinach leaves
- 2 teaspoons vegetable oil
- 1/2 teaspoon garlic finely minced
- 1/2 teaspoon sesame oil
- 1/8 teaspoon sesame seeds toasted
- 1 scallion finely minced
For the Bibimbap Sauce
- 2 tablespoons gochujang
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 2 teaspoons water
- 2 teaspoons rice vinegar
- 1 teaspoon sesame seeds toasted
For the Bibimbap Bowls
- 4 cups jasmine rice cooked
- 4 egg fried
- 1 cup bean sprout
Instructions
Pickled Vegetables:
- Prepare the pickled vegetables by combining the daikon, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle (at least 10-15 minutes).
Tofu:
- Arrange the sliced tofu between two double-layers of paper towels. Gently press the tofu to absorb excess liquid. Use a fresh paper towel to pat the exterior of the tofu dry. Combine the soy sauce and cornstarch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and cornstarch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.
Cucumbers:
- Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.
Mushrooms:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.
Spinach:
- Heat 2 teaspoons of oil in a large skillet over medium-heat. Add the spinach leaves and sauté for 1-2 minutes, until wilted. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and scallion.
Bibimbap Sauce:
- Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl.
Bibimbap Bowls:
- Place 1 cup rice into four separate serving bowls. Top with one quarter of the fried tofu and one fried egg each. Serve with prepared toppings (pickled vegetables, cucumber, mushrooms, spinach, bean sprouts, and sauce) and allow guests to build their own bowls to his or her liking.
Notes
- Store all bibimbap components separately in airtight containers to maintain freshness for 2-3 days.
- Spice level can be adjusted by varying the amount of gochujang sauce added to the bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 595kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 184mg | 61% |
| Sodium | 1337mg | 56% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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