Vegan Bibimbap with Homemade Kimchi

Vegan Bibimbap with Homemade Kimchi is a vibrant Korean-inspired dish that blends plant-based ingredients with traditional flavors. The recipe features a colorful array of fresh vegetables, savory marinated tofu, and tangy homemade kimchi, all served over a bed of fluffy rice. This balanced and wholesome meal highlights the diversity of vegan cooking, making it a flavorful choice for lunch or dinner. Whether exploring meatless options or a longtime vegan, this dish offers a delightful experience with its enticing flavors and textures.

Ingredients

• 2 cups cooked rice
• 1 block tofu, pressed and cubed
• 1 cup homemade kimchi
• 1 cup carrots, shredded
• 1 cup cucumbers, sliced
• 1 cup bean sprouts
• 1 cup spinach
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp sesame seeds, toasted
• 2 tbsp vegetable oil

Instructions

1. Mix soy sauce, sesame oil, gochujang, rice vinegar, maple syrup, garlic, and ginger in a small bowl to create a marinade.
2. Add the cubed tofu to the marinade and let it sit for 15 to 20 minutes.
3. Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook until golden brown. Set aside.
4. Divide cooked rice evenly into serving bowls. Arrange tofu, kimchi, carrots, cucumbers, bean sprouts, and spinach on top of the rice.
5. Garnish with toasted sesame seeds. Serve hot, mixing all ingredients together before eating.

Keywords: Vegan, Vegetables, Plant-Based, Kimchi, Korean

Spice Rack: Soy Sauce, Gochujang, Sesame Oil, Rice Vinegar, Garlic, Ginger

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---