Vegan Korean Rice Bowl with Veggies and Tofu Bulgogi (Bibimbap)

One of the most popular dishes in Korean cuisine, this bibimbap is a nutritious rice dish of steamed rice with tofu and assorted vegetables.

Servings

4 bowls
Prep Time

3 Hr
Cook Time

15 Min

Cooking Directions

To Make Tofu Bulgogi:

In a large bowl, mix together the garlic, soy sauce, maple syrup, pear or apple purée, mirin, sesame oil, scallions, and pepper and stir.
Add the tofu pieces and toss gently to coat thoroughly with the marinade. Cover and refrigerate for at least 3 hours or better overnight.
Grill or stir-fry the tofu or other proteins until caramelized on the outside, about 3 minutes per side.
Serve hot with bibimbap sauce (below) or part of the bibimbap bowl.

To Make Bibimbap Sauce:

In a small bowl, stir together the gochujang, mirin, maple syrup, sesame seeds, and sesame oil. Mix well and set aside.

To Make The Bowl and Assembly:

Warm a wok or skillet and add 2 teaspoon of oil, add the spinach, season with salt, and a ¼ teaspoon of the sesame seeds. Heat through, transfer set aside.
Add 1 teaspoon of the sesame oil to the same wok or skillet. Add the carrots and a dash of salt, and sauté 1 to 2 minutes, until the carrots are crisp-tender. Remove the carrots and set aside.
Next, add another teaspoon of sesame oil to the wok or skillet. Add the mushrooms and a little salt, and sauté the mushrooms for 1 to 2 minutes until tender. Remove the mushrooms and set aside.
Divide the cooked rice, stir fried tofu bulgogi and vegetables in 4 large bowls, arrange the vegetables neatly on top.
Place an egg on top of the vegetables and rice. (skip if vegan)
Drizzle the bibimbap sauce and ½ tablespoon sesame oil over all the vegetables and egg, and mix everything together with a spoon.

**SERVINGS SUGGESTIONS: Bibimbap is also good when topped with side dishes like Sliced cucumber, radishes, raw sprouts, chopped kimchi, and shredded Korean roasted seaweed.

**SERVING SUGGESTION: To make crispy bibimbap, brush sesame oil all over the inside of stone or earthenware bowls place the rice inside with vegetables on top, and then heat the bowls on the stove over high heat until the rice begins to crackle. Take it off the heat, and serve immediately.

This recipe was created by Nourish Deliciously.

In this Recipe

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Ingredients

Tofu Bulgogi:

1 pkg. House Foods Tofu Firm
1/4 cup store bought bulgogi sauce
3 Tbsp. chopped garlic
3 Tbsp. low sodium tamari or shoyu
2 Tbsp. maple syrup
3 Tbsp. fresh Asian pear or apple purée
1 Tbsp. mirin
1 Tbsp. toasted sesame oil
3 scallions, finely chopped
1 tsp. freshly ground black pepper

Bibimbap Sauce:

3 Tbsp. Gochujang paste
1 Tbsp. maple syrup or raw sugar
2 tsp. sesame seeds
1 teaspoon toasted sesame oil
1-2 Tbsp. water to thin out

For Rice Bowl:

2 Tbsp. plus ½ teaspoon toasted sesame oil, divided
1 Tbsp. sesame seeds
1 ½ cups bean sprouts, blanched and squeezed to remove excess water
2 ½ cups baby spinach, blanched and squeezed to remove excess water
1 medium carrot, cut into shreds or matchsticks
4-6 mushrooms, any one or mixed (brown baby Bella or oyster or shiitake or chanterelles), any large mushrooms thinly sliced
4 small bok choy halved, or a cup broccoli/ cauliflower broken into small floret, blanched and set aside
4-5 cups cooked rice