Vegetarian Bibimbap Recipe with loads of vegetables and homemade Korean-inspired bibimbap sauce that tastes savory, sweet, tangy, and little spicy! Don’t forget to add the super crispy fried egg to your bibimbap rice bowl and mix it all up into one big bowl of deliciousness! 😀
Bibimbap is one of my must-have dishes whenever I crave Korean food! It’s filled with loads of fresh vegetables and an intensely flavored Bibimbap sauce. What I love about this dish is that you can pick-and-choose any vegetables and proteins and you can make all of the components in advance! The vegetables taste EVEN BETTER when chilled. Perfect for hot summer!
Today’s vegetarian bibimbap recipe and the bibimbap sauce are inspired by two Korean restaurants that Nate and I visit frequently – Ms Ohho in Brooklyn (p.s. We love their bibimbap sauce…SO GOOD) and Gahwa in Flushing, Queens.
Easy Korean Vegetarian Recipes
Bibimbap is a Korean rice bowl dish topped with all kinds of seasoned vegetables, marinated meat (usually beef), a fried egg, and a deeply savory-sweet-spicy bibimbap sauce that’s also known as Korean chili pepper paste. Bibimbap [
I learned from this article that in Korean cooking there are various kinds of bibimbap and it turns out my favorite types fall under jeonju bibimbap (the most popular version we see in the West and the one we’re making it today) and dolsot bibimbap (cooked in hot stone pot) categories.
No matter which vegetables or toppings you choose, definitely serve your bibimbap with a big spoonful of bibimbap sauce! Mix it all up with a spoon and dig-in!
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The fun part of making your own Korean rice bowl is that you can pick-and-choose your vegetable combinations. I recommend selecting no fewer than 2 or 3 veggies and in different colors so that your homemade bibimbap bowl looks gorgeous and colorful! The ingredients are cooked separately but they share the same cooking steps and seasonings so it’s super straightforward. Tip: each component is a great side dish itself so it’s perfect for meal prep and make-ahead summer side dishes!
Because my blog is a paleo blog, all of the ingredients and seasonings I use in this recipe are also gluten-free, soy-free, and low carb friendly.
Gochujang is the essential component to make bibimbap sauce. The paste is SO GOOD that I made a Paleo gochujang for my audience! Although it’s a faux version, it’s super easy to make …just blend…and guess what? People love it! 😀 You can use the paste for kimchi fried rice or use it as a glaze for gochujang salmon. In my opinion, the paste is a must-have for Korean food lovers!
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To make paleo bibimbap sauce: simply mix my paleo/whole30 gochujang with a dash of toasted sesame oil and apple cider vinegar (or rice vinegar) to taste. It tastes sweet, little spicy, tangy, and deeply savory. Ladle a few tablespoons into your bibimbap bowl and mix it all up. Hmm…YUM!
Part of the fun is you get to pick-and-choose your own vegetable selections. I’ve simplified the steps a bit to streamline the cooking steps. Basically you –
Besides mung bean sprouts, carrots, zucchini, spinach, you can also saute fresh shiitake with some salt, toasted sesame oil, and a dash of coconut aminos to add extra umami. My Chinese broccoli in vegetarian oyster sauce is another fantastic topping, too! If you are not a vegetarian, add bulgogi beef, roasted salmon, or even smoked salmon like I did in the photos. 🙂
Healthiest Vegan Korean Foods — Aspire Fitness
Also check out some of my vegetarian recipes – Whole30 vegetarian curry , Vegetarian Oyster Sauce, , 60+ Whole30 Vegetarian Vegan recipes , and gluten-free Korean recipes!
Friends! This vegetarian bibimbap korean-inspired recipe is a great make-ahead meal. Each veggie component is a side dish itself and it tastes EVEN BETTER when chilled! Top with a super crispy sunny side up fried egg and a few big spoonfuls of bibimbap sauce, mix it all up into one big bowl of delicious mess and ENJOY!
Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is filled with vegetables that you can pick-and-choose what you want to make. They taste even better the day after and are great for side dishes, too!
Korean Doenjang Jjigae With Quorn Vegetarian Steak Strips
Serving: 1 serving , Calories: 229 kcal , Carbohydrates: 19 g , Protein: 12 g , Fat: 13 g , Saturated Fat: 3 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 2 g , Trans Fat: 1 g , Cholesterol: 186 mg , Sodium: 750 mg , Potassium: 953 mg , Fiber: 5 g , Sugar: 9 g , Vitamin A: 13395 IU , Vitamin C: 42 mg , Calcium: 142 mg , Iron: 4 mg
Short grain white rice or sushi rice is often used in Korean bibimbap dish. The rice is steamed and has a soft and fluffy texture yet little starchy and chewy.
Bibimbap is often served in large rice bowls with vegetables on top of the rice and the gochujang bibimbap sauce on the side. To eat, add the sauce to the bowl and use a spoon to mix everything up.
Vegan Cheese Tteokbokki (cheesy Korean Rice Cakes)
Bibimbap is a Korean rice bowl dish features steamed white rice with various chilled vegetables. It is served with bibimbap sauce (Korean chili paste). The toppings are varied. Bulgogi beef is a popular ingredient for bibimbap bowls.
Cooking Method Course Cuisines Dietary Gluten-free Holiday/Season Korean Main Course More than 10 grams Paleo Pescatarian Side Dishes Spring Stove Top Summer/BBQ Vegan Vegetarian Whole30Do you remember my recent post for vegan katsu curry? If you recall, it was inspired by my frustration at eating a very mediocre version of that dish while out. Well, the story behind this recipe is pretty much the same. One evening, we came across a little, independent place in the centre of town that, alongside an omni menu, promised to serve an impressive selection of vegan versions of many Asian classics.
We were excited and hoping to finally find a place were we can dine out more regularly, but as soon as the dishes arrived and we tasted them, our excitement wore off. I had a vegan bibimbap, which was so uninspiring that I almost wanted to have a cry.
Vegan Yachaejeon (korean Vegetable Pancakes)
This classic Korean dish of ‘mixed rice’ is typically packed with texture and flavour, but this was anything but. Oh well. I guess you won’t know until you try. I decided to turn a negative into a positive and to make my own.
The most surprising thing is that a bibimbap is not hard to make at all. It typically consists of several raw and cooked elements brought together by the smoky and spicy Gochujang sauce made with Korean chilli peppers. This Korean pre-cursor to a trendy ‘buddha bowl’ should really have it all. It’s filling, delicious and well balanced if done well. Traditional versions feature short grain rice (like sushi rice, for example), but I went for a more nutritious brown rice in this case.
Like other dishes made of disparate ingredients that only get unified once the sauce gets stirred through, this dish is a perfect candidate for ingredient batch prepping in advance. Handy if, like me, you get so wrapped up in work that you often lack time to think about lunch. Actually, I am lying, I work with food, so I always have time to think about lunch, but a bit of forward planning for the days when I’m photographing is a real life saver.
Korean Vegetable Pancakes (yachaejeon)
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.Here I have compiled all of my best Korean vegetarian recipes all in one place. Korean food is one of my favourite cuisines and a surprising amount of Korean dishes are vegetarian or vegan.
Although there are many meat-heavy Korean meals, such as Korean bbq or beef bulgogi, there are lots of vegetarian meals too. This includes kimchi fried rice, tteokbokki, kimchi pancakes, bibimbap or japchae noodles.
Easy & Quick Korean Side Dishes (banchan)
Whether you are vegetarian yourself or want to cook for your veggie friends you will love these recipes. Here are my best vegetarian Korean recipes…
Korean army stew is a sweet and spicy gochujang-based stew filled with noodles and vegetables. Traditional army stew contains meat such as spam and hot dogs. However, omit these meats and you have a fully vegetarian, or vegan, dish.
It is named army stew as it was first made using Korean ingredients mixed with foods, such as spam and American cheese, which were left by US soldiers after the Korean war.
Vegan Korean Recipes
This vegetarian budae jjigae contains tofu, kimchi, mushrooms, ramen noodles, Korean rice cakes (tteok). It is topped with slices of cheese for extra richness. Anchovy-based stock is usually added to army stew. I used vegetable stock instead.
Serve this dish over a portable stove and allow friends to gather round and share it from the pot whilst it bubbles away. Continue to add more stock and ingredients and enjoy as a long, social meal with
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