Vegetarian & Vegan
Vegetable Bibimbap with Gochujang Sauce
★★★★½ (4.7)
Warm rice is topped with an array of separately seasoned sauteed vegetables and a spicy-sweet gochujang sauce in this vegan take on the Korean rice bowl classic, best mixed together right before eating. Each vegetable is cooked quickly on its own so every topping keeps its own distinct flavor and texture.
- Fully vegan and naturally dairy-free
- Each vegetable keeps its own distinct flavor before mixing
- Customizable with whatever vegetables are on hand
- Bring a small pot of water to a boil and blanch the spinach for 30-45 seconds until just wilted and bright green.
- Drain the spinach immediately and rinse under cold water to stop the cooking, then squeeze out excess water with your hands.
- Toss the squeezed spinach with 1 tsp sesame oil, 1 minced garlic clove, a pinch of salt, and a splash of soy sauce; set aside in a small bowl.
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat and add the julienned carrots with a pinch of salt.
- Stir-fry the carrots for 2-3 minutes until just softened but still slightly crisp, then transfer to a separate bowl.
- In the same skillet, heat another 1 tbsp oil and add the julienned zucchini with a pinch of salt; stir-fry for 2-3 minutes until tender but not mushy, then transfer to its own bowl.
- Add the remaining 1 tbsp oil to the skillet along with the sliced mushrooms and remaining minced garlic.
- Cook the mushrooms for 5-6 minutes, stirring occasionally, until deeply browned and any liquid has evaporated, then stir in the remaining soy sauce and cook 1 more minute; transfer to its own bowl.
- In a small bowl, whisk together the gochujang, rice vinegar, and honey or maple syrup until smooth to make the sauce.
- Warm the cooked rice if needed, then divide it among four bowls, spreading it in an even layer.
- Arrange the seasoned spinach, carrots, zucchini, and mushrooms in separate small piles on top of the rice in each bowl so the colors stand distinct.
- Drizzle each bowl with a spoonful of the gochujang sauce and a light drizzle of sesame oil, then sprinkle with sesame seeds.
- Serve with extra sauce on the side, and instruct diners to mix everything together thoroughly right before eating so the rice turns evenly coated and spicy.
Cook each vegetable separately in the same pan rather than all together; this keeps every topping's texture and seasoning distinct instead of everything tasting the same.
Squeeze the blanched spinach very dry before seasoning it, otherwise trapped water will dilute the sesame oil dressing and make the bowl soggy.
Nutrition (per serving)
390Calories
10gProtein
16gFat
52gCarbs
6gFiber
680mgSodium
Nutrition information is estimated and provided for convenience only.
