Most of the ingredients for this vegan bibimbap may be made in advance and it comes together rapidly. It’s a traditional Korean dish that has both flavor and color in every bowl. It’s wonderful to use leftover vegetables in bibimbap. It is the ideal weeknight dinner because it only takes 30 minutes to prepare. Yummy, simple, and healthy!
Prepare your rice first! When done, transfer your cooked rice to a large serving bowl!
Next, chop your tofu and veggies! Slice your vegetables and chop your tofu finely in Julian cut.
Heat a frying pan over a moderate flame, add the oil, and then add the tofu and salt. Allowing the tofu to cook for a few minutes will give it a light golden color. On a dish or bowl, set aside.
Cook carrots in a pan with a little oil for a few minutes or until they start to soften. After that, add all the vegetables—zucchini, mushrooms, bean sprouts, and a little salt—and simmer everything until the vegetables are tender
To the skillet of cooked veggies, add spinach, rice, gochujang, and toasted sesame oil.
Stir until the spinach wilts and the sauce is fully combined.
Appreciate your vegan bibimbap! It's an incredibly quick and simple lunch
- Amount Per Serving
- Calories 540
- % Daily Value *
- Total Fat 21g33%
- Sodium 688mg29%
- Total Carbohydrate 71g24%
- Dietary Fiber 6g24%
- Sugars 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.