Vegan Bibimbap: A Flavorful Korean-Inspired Dish

Yield: 2-3 servings

Introduction

Bibimbap, a traditional Korean dish, is known for its vibrant colors, varied textures, and bold flavors. This vegan version of Bibimbap replaces the typical egg and meat components with deliciously marinated tempeh and a variety of fresh, steamed vegetables. Packed with nutrients and bursting with flavor, this dish is perfect for anyone looking to enjoy a plant-based meal that’s both satisfying and healthy. The combination of sweet, spicy, and savory elements makes this Vegan Bibimbap a dish you’ll want to make again and again.

Ingredients

  • Steamed spinach: 2 cups
  • Cucumber: 1, thinly sliced
  • Kimchi: 1/2 cup (ensure it’s vegan-friendly)
  • Red onion: 1/8 cup, thinly sliced
  • Sesame seeds: For garnish
  • Cooked rice: 2 cups (white, brown, or cauliflower rice)
  • Shiitake mushrooms: 2 oz, stems removed
  • Tempeh: 8 oz, sliced

For the Tempeh Marinade:

  • Sesame oil: 1 tbsp
  • Soy sauce: 1/2 tbsp (or tamari for gluten-free)
  • Water: 1-2 tbsp
  • Rice wine vinegar: 1 tsp
  • Korean chili paste (Gochujang): 1/2 tbsp (ensure it’s vegan)
  • Maple syrup: 3 tbsp

For the Sauce:

  • Maple syrup: 1 tbsp
  • Soy sauce: 1 tbsp
  • Sriracha: 1 tbsp

Step-by-Step Instructions

1. Prepare the Tempeh Start by preheating your oven to 350°F (175°C). As the oven heats, prepare the tempeh by simmering it in a large pot with two inches of boiling water for 6-8 minutes. This step helps to remove any bitterness from the tempeh and allows it to absorb the marinade better.

2. Marinate the Tempeh While the tempeh is simmering, mix all the marinade ingredients (sesame oil, soy sauce, water, rice wine vinegar, Gochujang, and maple syrup) in a bowl. After simmering, remove the tempeh from the water and pat it dry with a paper towel. Slice the tempeh into thin pieces, then into squares or rectangles. Dip each piece into the marinade, ensuring it’s fully coated.

3. Bake the Tempeh Place the marinated tempeh on a baking sheet lined with parchment paper. Pour any remaining marinade over the tempeh. Bake in the preheated oven for 20 minutes, flipping the pieces halfway through to ensure even crisping. The tempeh should be golden brown and crispy on the edges.

4. Prepare the Vegetables While the tempeh is baking, prepare the vegetables. Begin by steaming the spinach in boiling water for 1-2 minutes until it wilts slightly. Remove the spinach from the water, drain it well, and set it aside.

5. Cook the Shiitake Mushrooms In the same boiling water, add the shiitake mushrooms. Steam them for about 4-5 minutes, flipping them halfway through, until they are tender. Once cooked, remove them from the water and set them aside with the spinach.

6. Prepare the Cucumbers Slice the cucumber thinly and transfer the slices to a small bowl. Add a pinch of salt, sesame seeds, and a splash of rice wine vinegar to the cucumbers, tossing them gently to coat. This quick pickling adds a refreshing crunch to the dish.

7. Assemble the Bibimbap Once all the components are prepared, it’s time to assemble the Bibimbap. Divide the cooked rice between two or three bowls, depending on portion size. Arrange the baked tempeh, steamed spinach, shiitake mushrooms, sliced cucumber, red onion, and kimchi around the rice in each bowl, creating a colorful and balanced presentation.

8. Add the Sauce In a small bowl, mix the maple syrup, soy sauce, and sriracha to create the Bibimbap sauce. Drizzle the sauce over the assembled bowls, adding more or less depending on your taste preference. Sprinkle sesame seeds on top for an extra layer of flavor and crunch.

9. Serve Serve the Bibimbap immediately while all the components are fresh and warm. If you like, you can add extra garnishes such as chopped green onions, shredded carrots, or even avocado slices for additional texture and flavor.

Nutritional Information (Per Serving)

  • Calories: 456 kcal
  • Carbohydrates: 65.3 g
  • Sugar: 19.5 g
  • Saturated Fat: 2.3 g
  • Fiber: 9.6 g
  • Sodium: 1066.8 mg
  • Cholesterol: 0 mg
  • Protein: 19.8 g

(Note: Nutritional information is estimated based on standard ingredient values and may vary depending on exact ingredients used and portion sizes.)

Tips for Success

  • Rice Alternatives: Feel free to substitute the rice with quinoa, cauliflower rice, or another grain of your choice for a different texture and nutritional profile.
  • Spice Level: Adjust the amount of Gochujang and sriracha to suit your heat tolerance. For a milder flavor, reduce the quantity, or omit one of the spicy components altogether.
  • Make-Ahead: The tempeh can be marinated and baked ahead of time, then stored in the refrigerator for up to 3 days. Reheat in a pan or oven before serving.

Storage and Reheating

If you have leftovers, store the components separately in airtight containers in the refrigerator. The Bibimbap is best enjoyed fresh but can be reheated by warming the rice and tempeh in the microwave or on the stove and assembling the vegetables fresh.

Vegan Bibimbap is a delightful, balanced meal that offers a perfect blend of flavors and textures. It’s not only nutritious but also visually appealing, making it a great dish for both casual dining and special occasions. The combination of marinated tempeh, fresh vegetables, and a spicy-sweet sauce ensures that every bite is packed with flavor. Enjoy this plant-based version of a Korean classic and feel free to experiment with different vegetables and toppings to make it your own!