Vegetarian Bibimbap Recipe and 3 Cooking Tips
Written by MasterClass
Last updated: Apr 20, 2022 • 3 min read
Bibimbap is one of the most famous Korean foods. It often contains meat, but it doesn’t have to—vegetarian bibimbap bowls are a colorful, nutrient-dense, and endlessly customizable meal.
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What Is Vegetarian Bibimbap?
Vegetarian bibimbap is a Korean rice bowl served with an assortment of vegetables and meat-free proteins such as tofu. The word “bibim” refers to a mix of various ingredients, while “bap” refers to rice; traditionally, this mixed rice dish comes in a hot stone bowl or stone pot (dolsot bibimbap), the contents of which get mixed together before eating.
Typical Korean bibimbap recipes often include pickles and fermented products like kimchi; sigeumchi namul (Korean spinach); cooked shiitake mushrooms; leftover banchan dishes like braised lotus roots; crispy raw bean sprouts or zucchini; and a sunny-side-up fried egg or raw egg yolk. Non-vegetarian bowls typically include servings of beef bulgogi or spicy pork, while vegan bibimbap omits the egg.
3 Tips for Making Vegetarian Bibimbap
Feel free to use white rice or brown rice for bibimbap—even a combination. Here’s what else to know:
- 1. Create balance with fresh, seasonal vegetables and pantry staples. While a bibimbap’s primary appeal is that it allows you to use all the leftover odds and ends in your fridge, aim for a balance of raw, cooked, and pickled or fermented ingredients. If you’re short on items like kimchi, toss sliced veggies in a bit of vinegar and salt to make a quick pickle; try pickled carrots, cauliflower, green beans, and more.
- 2. Find a gochujang substitute. You can find gochujang—the spicy-sweet fermented red pepper paste that stars in many Korean recipes—in most grocery stores and Asian markets. If you don’t have any on hand, you can substitute with a combination of umami-rich ingredients like tomato paste or miso paste and a spicy ingredient like chili powder or harissa.
- 3. For best results, prepare each element separately. While it may be tempting to stir-fry all your ingredients together to save time, the best bibimbap showcases a range of distinct textures and flavors. Work quickly and in batches to get the most out of each ingredient.
Easy Vegetarian Bibimbap Recipe
makes
prep time
10 mintotal time
40 mincook time
30 minIngredients
- 1
Cook the rice in a rice cooker or on the stovetop according to the package directions.
- 2
Fluff the steamed rice with a fork or rice paddle, and cover until ready to use.
- 3
Rinse the block of tofu and line a sheet tray with a clean kitchen towel.
- 4
Slice the tofu block in half lengthwise, then cut it crosswise into 12 equal squares.
- 5
Place the tofu squares on one half of the prepared sheet tray and fold the towel over the tofu.
- 6
Place a second tray on top of the tofu and set it aside for at least 10 minutes.
- 7
In a small bowl, whisk together the gochujang, sesame oil, soy sauce, brown sugar, rice vinegar, sesame seeds, and the green tops of the scallions.
- 8
Taste the bibimbap sauce, adjust for seasoning and sweetness, and set it aside.
- 9
Place the pressed tofu in a large bowl and sprinkle it with half of the cornstarch. Gently toss the tofu to coat evenly.
- 10
Sprinkle the tofu with the remaining cornstarch.
- 11
In a large cast-iron skillet over medium-high heat, heat 2 tablespoons of the cooking oil.
- 12
Place the tofu in the skillet in an even layer and season with salt.
- 13
Cook the tofu, undisturbed, until golden brown on the bottom, 3–4 minutes.
- 14
Flip the tofu and repeat with the other side.
- 15
Transfer the browned tofu to a plate, and set it aside.
- 16
Add the remaining tablespoon of oil to the skillet.
- 17
Sauté garlic, ginger, and the white ends of the green onion until aromatic, about 30 seconds, then add the kale.
- 18
Season the kale with salt and pepper to taste, and cook until wilted, 1–2 minutes more.
- 19
Transfer the kale to a plate, and set it aside.
- 20
If using the eggs, heat 2 teaspoons of oil in the skillet over medium heat, and fry one egg per person to your preferred level of doneness.
- 21
In a small bowl, combine the grated carrot and sliced radish and season the mixture to taste with rice vinegar and salt.
- 22
To assemble the bibimbap, portion the cooked rice into wide serving bowls.
- 23
Arrange the tofu, kale, carrot-radish mixture, kimchi, and sprouts in neat piles around the edges of the bowl, with the egg in the center.
- 24
Drizzle the bibimbap with sauce and serve hot.
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