Vegan Korean Bibimbap Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Tofu · vegetarian, vegan

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Ingredients

• 1 cup Cooked white rice
• 1 large Carrots
• 1 medium Zucchini
• 2 cups Spinach
• 1/2 cup Mushrooms (shiitake or button)
• 7 oz Tofu (firm)
• 1 1/2 tbsp Gochujang (Korean chili paste) - vegan
• 1 tbsp Sesame oil
• 1 tbsp Soy sauce or tamari
• 1/2 tbsp Sesame seeds
• 1 tbsp Vegetable oil
• 1 stalks Green onions
• 2 cloves Garlic

Method (tap to check — screen stays awake)

1. Cook the rice according to package instructions and set aside.
2. Prepare the vegetables: julienne carrots, zucchini, and slice mushrooms. Blanch spinach briefly and set aside.
3. Cut tofu into small cubes. In a pan, heat vegetable oil and pan-fry tofu until golden brown. Remove and set aside.
4. In the same pan, add a little sesame oil, sauté garlic until fragrant, then add carrots, zucchini, and mushrooms. Cook until tender.
5. Mix gochujang, soy sauce, and sesame oil to make a sauce. Adjust to taste.
6. Assemble the bowls: start with a base of rice, arrange cooked vegetables and tofu on top, and add spinach.
7. Drizzle with the spicy sauce, sprinkle with sesame seeds and chopped green onions.
8. Serve immediately for a hearty, flavorful vegan bibimbap.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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