Easy Vegan Korean Bibimbap Bowl

There’s something almost meditative about building a bibimbap bowl — each vegetable gets its own moment in the pan, each color tells a story on the plate. I first fell in love with Korean cuisine at a tiny restaurant near my yoga studio in North Park, and I’ve been recreating plant-based versions at home ever since. This stovetop bibimbap is my go-to weeknight bowl when I want something nourishing, beautiful, and absolutely packed with flavor. The crispy tofu and spicy gochujang sauce tie everything together in the most satisfying way.

aka The Seoul Bowl

Ingredients

• For the Rice:
• 1 cup white rice (yields ~2 cups cooked)
• 2 cups water
• For the Tofu:
• 14 oz firm tofu, drained and cubed
• 1 tablespoon avocado oil
• 1 tablespoon coconut aminos
• For the Vegetables:
• 1 tablespoon sesame oil
• 4 cups fresh spinach
• 2 medium carrots, julienned
• 1 medium zucchini, sliced into half-moons
• 8 oz mushrooms, sliced
• 1 cup bean sprouts
• For the Gochujang Sauce:
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon coconut aminos
• 1 teaspoon maple syrup
• 1 teaspoon rice vinegar
• Toppings:
• Sesame seeds
• 2 green onions, sliced
• Vegan kimchi (optional)

Instructions

1. Cook the rice: Rinse rice under cold water. Combine rice and 2 cups water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Fluff with a fork and set aside.
2. Press and fry the tofu: Press tofu for 5 minutes to remove excess moisture, then cut into cubes. Heat avocado oil in a large skillet over medium-high heat. Add tofu and cook 8-10 minutes, turning occasionally, until golden and crispy on all sides. Drizzle with coconut aminos in the last minute. Transfer to a plate.
3. Sauté the vegetables: In the same skillet, heat sesame oil over medium heat. Cook carrots for 3 minutes, then add mushrooms and zucchini and cook another 3-4 minutes until tender. Add spinach and bean sprouts and cook 1-2 minutes until spinach wilts. Season with a splash of coconut aminos if desired.
4. Mix the sauce: Whisk together gochujang, sesame oil, coconut aminos, maple syrup, and rice vinegar in a small bowl until smooth.
5. Assemble the bowls: Divide rice among 4 bowls. Arrange vegetables and crispy tofu on top in sections. Drizzle generously with gochujang sauce, sprinkle with sesame seeds and green onions, and serve with kimchi on the side.

Tips

• For extra crispy tofu, toss cubes in a light coating of cornstarch before frying.
• Make it a crispy rice bowl by pressing the rice into the hot skillet with a bit of sesame oil until the bottom gets golden and crunchy.
• Prep all your vegetables before you start cooking — bibimbap is all about the assembly.
• Store leftover sauce in the fridge for up to a week. It’s incredible on everything.
• Swap any vegetables based on what’s in season — sweet potato, kale, or bell peppers all work beautifully.