Vegan Bibimbap

Growing up in South Korea, I had lots of bibimbap. It was never fancy but rather spontaneous. I used to take all the side dishes out from the fridge and add a bit of each to a big bowl with steamy hot rice. Then you mix everything religiously and take a heaping spoonful of bibimbap. However the combination is, it’s almost always delicious. It didn’t really need meat or egg, especially when you have it at your house. I wanted to recreate that.

Prepping each topping takes a bit of time. But it’s surely worth every second. This simple way of cooking veggies really brings out all the flavor of each ingredient and once you mix these ingredients together they become miraculously harmonious. The best part of this dish is that you can make it from anything you have on hand! Just grab some leftover veggies and cook it simply then make a bibimbap out of them.

You can check video and see how you can prepare all the ingredients.


Here are the ingredients I used for my bibimbap topping. You don’t have to use all of them or practically any of them. I recommend you to play around with different toppings and enjoy them! 🙂


Turmeric RiceTurmeric Rice for 4 people

1 Zucchini / Courgette

2 Carrots

100g Shiitake or any mushrooms

Small red cabbage

150g baby spinach

1 firm tofu

2 Tbsp toasted sesame seeds

Vegetable oil

Soy sauce

Salt and pepper




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