Sometime last year Netflix suggested a Korean-based reality show to me and I've sinced watched every season of every Korean reality show. I am not a reality TV show watcher. I'm not even much of a TV watcher, but Physical 100, Culinary Wars, and Squid Game (the reality competition) sucked me in! Those sets and challenges are i-n-c-r-e-d-i-b-l-e.
Anyway, after Bibimbap was showcased on Culinary Wars, I strolled down to K-town (Koreatown in NYC, centered on 32nd Street between 5th and 6th Aves) to look for a vegan version I could try.
I ended up at HanGawi (highly recommend for a memorable and upscale vegan dining experience) and enjoyed their kimchi Bibimbap:
As I was eating it, I realized it was something I could make at home and I have! Many, many times.
It's currently my most favorite way to "clean out the fridge" (Tofu Scramble and Vegan Quiche are other go-to options. You can put any leftovers in those!)
What is Bibimbap?
Bibimbap translates to “mixed rice” in Korean, and it beautifully embodies the concept of harmony through a variety of ingredients. Traditionally, bibimbap consists of a bowl of warm white rice topped with an assortment of sautéed and seasoned vegetables, a fried egg, and gochujang (Korean chili paste).
NOTE: I've found gochujang at TJ's and Walmart.
Bibimbap is served in a hot stone bowl (dolsot), which keeps the rice crispy, but it can also be enjoyed in a regular bowl.
What makes Bibimbap special?
Each bite combines different flavors—from savory and spicy to fresh and crunchy.
Enjoying Bibimbap the Vegan Way
Since Bibimbap is incredibly versatile by design, you can easily customize it to suit any dietary preference.
Here’s how to make vegan bibimbap:
The Base: Rice
Start with a serving of white or brown rice.
I've also used leftover quinoa and cauliflower rice for a lower-carb option when family on a keto diet was visiting).
The Veggies: A Rainbow of Choices (a.k.a. clean out your fridge!)
Sauté or steam an array of vegetables. Some classic choices include:
Spinach
Carrots (julienned)
Zucchini (spiralized)
Mushrooms (quartered)
Bean sprouts
I also like to add avocado or cucumber on top for extra freshness!
Protein Boost: Tofu or Tempeh (or none at all)
The sriracha-flavored tofu at TJ's is awesome here.
The Sauce/Spice: Gochujang
I add a little "pool" of gochujang in the center but I have also drizzled it in an artistic circle to feel fancy.
When I was serving the aforementioned keto family member, I mixed their portion of gochujang with sesame oil and soy sauce and he really loved it that way.
Toppings: Seeds and Seaweed
I love garnishing this dish with sesame seeds and crumbled nori sheets, if I have them handy. Fresh herbs like cilantro or green onions can also elevate your dish.
MIX AND ENJOY!
I've included my favorite way to make Bibimbap on this week's meal plan.
If you're curious about my interpretation, start your 7-day free trial to
Also on the meal plan this week:
Thai cauliflower soup
Red lentil ragu
Sloppy srirachies
Warm carrot salad
Cheesy bbq grits
Firecracker curry noodles
"Meatloaf" steaks
Vietnamese loaded fries
Indian "paneer" pizza
Mexican caesar salad
Coconut cauliflower curry
Spaghetti squash lasagna
Samosa taquitos
Korean bowl (bibimbap)
