Veggie Korean Bibimbap

 

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Veggie Korean Bibimbap. A signature Korean dish, bibimbap, is a colorful rice bowl filled with stir-fried veggies and meat. This meatless version from Eat Spin Run Repeat is brimming with bok choy, mushrooms, carrots, zucchini, avocado — and. Bibimbap, in particular, is the rockstar of Korean cuisine. Korean Bibimbap is basically a dish of steamed rice, served with sautéed seasonal vegetables and meat and served with an addictive Gochujang chilli sauce.

Of course, we don’t do no meat here, so I’ve come up with a recipe for a delicious Vegan Korean Bibimbap. Vegetarian Korean Bibimbap Bowls. Yield: 4. Prep Time: 40 minutes.

Cook Time: 20 minutes. Total Time: 1 hour. Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don’t have to be a vegetarian to enjoy this recipe!Shiitake mushrooms – soak in boiling water, then slice and sauté with garlic, soy and sugar.

Fresh also ok, but dried has more intense flavour. Zucchini and carrot – cut into batons, optional to sprinkle with salt then leave for 20 minutes (I often. Bibimbap (비빔밥) is a large bowl of rice topped with an array of individually prepared vegetables and meat and served with a gochujang (고추장) sauce. Bibim means mixing, and bap means rice. The mixing usually happens at the table by the diner.

Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables.

I like to place the hot ingredients (tofu, mushrooms, and spinach) on one side, then add the cool ingredients ( kimchi, carrots, cucumber, and green onions) on. Bibimbap simply translates to “ mixed rice with meat and assorted vegetables “. You can make endless variations to this dish depending on your preference and dietary requirements (e.g. microgreens bibimbap) and also based on the dish/bowl it is served in (e.g. dolsot bibimbap and yangpun bibimbap). In Korean, bibimbap means “mixed rice” – a dish composed of cooked rice and an assortment of vegetables (and often meat or tofu and an egg), all stirred together with a dollop of hot red pepper paste just before eating.

It’s a flavorsome and. Mix sauce ingredients. Set aside. Heat oil in a pan, add veggies one by one, season with salt and pepper and saute them till done. remove to a plate.

Now fry some eggs in a pan. To serve. Take rice in a bowl, top with veggies, eggs, sauce and sesame seeds.

List of related literature:

Add the kimchi, scallion, and soy sauce.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
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Our inspiration for this dish came from a traditional Korean dish known as bibimbap, which comprises rice, a variety of vegetables, and a little meat, and is served in a bowl and topped with a fried egg.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
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Typical ingredients for Pogi Baechu Kimchi are shown in Table 11.11.

“Ethnic Fermented Foods and Alcoholic Beverages of Asia” by Jyoti Prakash Tamang
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The recipe is quite basic, a sort of mix between regular ferments and kimchi composed of bok choy, roasted wild seeds, wild radish leaves, foraged mushrooms, chili peppers/flakes, and garlic.

“Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir” by Pascal Baudar
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Vegetables are stir-fried Chinese cabbage and/or stir-fried beansprouts mixed with tofu or with tempe (fungus-fermented soyabean cake, a popular Javanese home product, which is the major source of protein and a staple food for most Javanese) (Anderson and Anderson 1977:340).

“The Globalization of Chinese Food” by David Y. H. Wu, Sidney C. H. Cheung
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Remove from the heat and add the kimchi, rice vinegar, soy sauce and sesame oil, then mix.

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Serve with steamed rice, kimchi (spicy pickled vegetables), and, if available, a spicy bean paste called gochujang.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Koreans adapted this process for their kimchi, adding chilies and garlic to the cabbage, and Indians for various chutneys.

“Encyclopedia of Jewish Food” by Gil Marks
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Houghton Mifflin Harcourt, 2010

Add drained kimchi and garlic and cook over medium heat until fragrant, about 1 minute.

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Combine the tamari, rice vinegar, sesame oil, garlic, and half of the scallion in a large zipper-lock bag.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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41 comments

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  • Hello from India:) I first had bibimbap at a korean restaurant and loved the flavors. Missing amazing korean food during quarantine, I decided to give bibimbap a shot. Your sauce is mindblowing, literally the same from that restaurant, and the recipe is so simple to put together. This meal has been the highlight of my week ����

  • i just tried your recipe and made bibimbap for my family and i, and it turned out SO DELICIOUS!!! thank you for sharing the recipe ✨

  • Hii unnie can u answer my message in insta i really want to go to South Korea umm like after 4 or 5 years i want to join university and i wanted to know how you settle down in korea.. Plz answer me…

  • I got served bimbim bap once in a peeping hot stone bowl that made the rice deliciously crunchy if you let it sit for a few minutes

  • Thank you so much for showing how to eat bibimbap,i was confused before I thought that we should eat bibimbap with chopstick one by one all vegetables…now i know that we have to mix all the vegies and rice together…감사함니다…��

  • First time I had this was in Hawaii outside of Schofield Bks. Don’t remember the name of the place but was about the best thing I ever tasted. Thanks Ben.

  • For food safety, may want to chop those no need cooking before those that you will cook when using the same knife and chopping board without washing in between

  • Your version of gochujjang sauce is DA BOMB. Just followed this recipe for fast breaking today and finally done with two bowls of bibimbap. Now am craving for some more because of that mighty gochujjang. Kamsahamnida from ����

  • What did she mix in rice first and what are all the ingredients its gud she showd how its mixed in the end she cud have mixed the soupy thing in it as well

  • I was thinking this in a bout year ago but, if you. dont have chilly paste, can I used tamato paste? �� lmaooo does anyone tried this? ��

  • That moment when I heard her singing “Tera mujhse he pehle ka naata koi, yuhi nahi dil lubhata koi” wow!!! Just yesterday I was humming this song and was thinking about imraan khan’s first movie. And how much innocent and adventurous and beautiful that love story was, also complete story book like story. ����✨

    I really wanna try sonal’s style of cooking!! Idk about you much! But seeing u went to another country and living what u love doing makes me feel proud of you! U r an inspiration! ��✨things must have been hard but u did well! Tc❤

  • i just bought a different kind of gochujang. and i just want to ask if thats okay..
    and i’m new to the this family:) when i searched ” how to make easy bibimbap” i found yours on top. and yep, the way you cooked make it so easyyyyy for me as a learner!!! thank you so muchhhhh!!!
    looking forward to have more of your easy dish, that maybe i also can try. its killing time during quarantine..
    once again, thank youuuu

  • Can you switch out the mushrooms that you used there for normal mushrooms (Paris mushrooms in my case) because where I am they are very expensive. Thanks!
    Edit: And also, do you have to put in the soy bean sprouts, since they’re also just as expensive?

  • I went to a Korean restaurant last night with a friend after work and got some extra dishes to go for my family at home. Aside from the left over side dishes from my friend’s and I meal, they gave us extra side dishes along with rice to take to go. Now I’m trying to figure out how to prepare bibimbap so the rice and side dishes don’t go to waste��

  • Hello Future Neighbor! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about rice dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page. 

    Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com

  • I have tasted Bibimbap with marinated beef as well and always assumed that it was an integral part of the dish. I felt so cheated when the restaurant where I discovered this dish just served me vegetables for the same price. I swore never to go back again.

  • Looks really tasty!!
    Do you serve it unmixed or mix it up then serve it, cooking for two people sadly my little ones are not adventurous but they’d eat the rice and some veg:) Thanks to anyone who can answer me:D

  • When I went to Seoul, bibimbap is my to go food, I can eat bibimbap everyday without getting bored of them. It is healthy and delicious!

  • My vegan girlfriend and I love your videos, Jeremy!! We are sad because we can’t make this one (we don’t know how to get a hold of the bibimbap bowl). This video is so good, simply watching it suffices. Can’t WAIT to see what you have in store for us next time ♥

  • I had bibimbap for my birthday a few days ago, which was my first time ever with Korean food. Mandu, bibimbap and Kimchi.
    I don’t think I’ll ever be able to find words to describe how wonderfully it tasted.

  • You are my inspiration di seriously I always feel proud when I see your video because you live there alone do all work by own and you are very brave and cool and bold girl i seriously love your videos and your are my inspiration because I have also dream to go Korea and when I see you living in Korea it’s inspired me that i also can go there and live life like you di love you from india

  • What a cute video! I searched vegetarian bibimbap and this came up. I just love it!

    I can’t wait to try it! Greetings from Germany!

  • Hi, u said at the beginning of the video that u was using an American cup size, can u tell me the difference between UK size and American please? X

  • U know what if u don’t like this video than shut the f up and go watch
    Other video. U are stopping people from watching this video.

  • No offense but I don’t like people who just want to go to korea for bts. You should also love korea’s culture and everything about it.

  • What a lovely dish and amazing video.
    I can’t believe some people are saying this is not authentic. ‘Bibim’ is to mix and this mixing can be done using pretty much any ingredients. The most important ingredients are the gochijung and the sesame oilrest can be flexible. This video made me smile. I love the dancing and the song as well

  • This was such a well explained video.And once you assembled it,it looked so delicious.Will definitely try to make this.Please make more such

  • Your videos are too long…one has to think thrice before watching.it might reduce the views.please make short videos so that more and more people watch.

  • I really like this but I’m allergic for the powder versions of Chili and pepper. Is there any way to make the sauce without these?

  • Okay I made Bibimbap. I was limited with ingredients cause I’ma broke hoe and no asian markets nearby.

    I used jasmine rice, one slab of ribeye steak, baby bella mushrooms, onion, spinach, siracha, salt, pepper, seasoned salt, soy sauce, and Worcestershire sauce. It’s pretty good and the rice came out amazing for my first try!

    I started the rice and beef first. Seasoning the beef with little salt and pepper, afew drops of Worcestershire sauce, letting it cook half way, then added seasoned salt. Little it cook fully. Then added a little soy sauce as I’m not big on it. After that was done I moved on to the rest of the veggies one by one although mixing the onion and mushrooms as my rice simmered and eventually I moved on to the egg and showed off to my mom and grandma. Let them have a bite before I added siracha. And now I’m loving it, I bet I’ll love it more if I had more ingredients!

  • I couldn’t make through video sorry for that…but, Please don’t put veggies in sink n wash them again n treat them like nothing happened….. My cleaning disorder is screaming inside out

  • Sonal dii reads everything written in korean
    While me: mummy mujhe bhi korean sikhni hai
    While my mom: phele hindi bolna aur likhna toh dhang se sikh jao

  • Hello Delight! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about rice dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page. 

    Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com

  • Thank you for this very helpful link, I’m a new subscriber: prepared my own bean sprout in 3 days, used shitake mushroom (in can),  sauteed fresh minced garlic, and changed tsp to TBS for the GOCHUJANG SAUCE!  Good thing we have Seoul Family Mart, Korean Store, here in Davao City! I have everything I needed.. 

    bibimbap photo: https://www.facebook.com/photo.php?fbid=10219313484322478&set=a.3976434763897&type=3&theater

    By the way, tried your Jjajangmyun as well, i added honey to make it a little bit sweeter:)

  • I’m dying to visit South Korea����… My mouth is watering watching food videos… Love South Korea and Korean foods from Northeast India���� ❤❤❤

  • This is my perfect option for vegetarian bibimbap! The secret was the sauce ��, the first time a tried this dish it had marinated beef, and it was yummy, but I wanted another version without the meat and keeping the sweet-saltyspicy flavour at the same time. Thanks really!

  • Where can I get the bowls like the one you use please? Your food always looks fantastic and you are always very entertaining as well as informative

  • Hey I have some parents who can’t handle spicy stuff.

    I was wondering. Do you have a different kind of sauce that I could use for the bibimbap other than the red chile paste?

  • Eventhough its a wrong recipe i love your videos and as I’m a Korean thank you for making our traditional dishes beautiful and tasty!! THANK YOU SO MUCH��

  • Recently my allergy developed into a crossallergy.
    Cowmilk and flesh are among the foods that trigger it and I’m in desperate need of tasty non-flesh, milkless recipes.
    Seeing you taste-test it gives me quite a lot of confidents to try this Bibimbap myself:P