Korean Bibimbap

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Korean Bibimbap

Korean Bibimbap is THE mother of all bowls. The dish originates from Korea and is a classic leftover meal. Therefore there are very few restrictions on the choice of ingredients. In Korea they may use rice, spinach, bean sprouts, cucumber, radish and shiitake mushrooms.

The original dish is also prepared with beef or tofu and topped with a raw egg, which of course we omit in this vegan version. The bowl is spiced with Gochujang, the typical Korean chili paste.

Korean bibimbap with rice and tofu

I got the inspiration for this recipe from the blog Lazy Cat Kitchen. In this vegan Bibimbap bowl we combine rice, marinated tofu, mushrooms, spinach, carrots, edamame and pickled radish.

Korean bibimbap with rice and tofu

Bibimbap means „Stir Rice“

By the way: the name Bibimbap comes from “bapeul bibida”. This is Korean and means something like “stir rice”. This vegan variant is just as tasty as the non-vegan original, if not even better. With this Korean Bibimbap recipe eating leftovers will be a pleasure.

The individual components of the Korean Bibimbap are served in a bowl separately and stirred with the chopsticks before eating.

Korean bibimbap with rice and tofu

Korean bibimbap

Bibimbap is THE mother of all bowls. 
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Course: Main Dish
Cuisine: Korean
Keyword: Edamame, Mushrooms, Radish, Rice, Spinach, Tofu
Schwierigkeitsgrad: Moderate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 persons
Calories: 521kcal


For the pickled radish

  • 100 g Daikon winter radish alternatively radish
  • 60 ml rice vinegar
  • 60-120 ml water
  • 2 tbsp sugar
  • 1 tbsp salt

For the marinated tofu

  • 200 g firm tofu
  • 4 tsp soy sauce
  • 1 tsp Gochujang (Korean chilli paste)
  • 2-4 tsp oil

For the bowl

  • ½ cup rice round rice or sushi rice
  • 100 g mushrooms
  • 1 carrot
  • ½ cucumber
  • 1 spring onion
  • 50 g Edamame (soybeans)
  • 100 g leaf spinach
  • 1 clove garlic

For the chili sauce

  • 2 tbsp Gochujang (Korean chilli paste)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • 1 tbsp maple syrup
  • 1 clove garlic


  • Please Note: It is best to prepare the pickled daikon radish the day before. 
  • Cut the radish into thin slices and place the slices in a preserving jar. Mix rice vinegar, water, sugar and salt in a pot and bring to a boil. Pour the hot mixture into the preserving jar. Store in the fridge overnight. You can also eat the radish strait away, but the taste gets more intense if it soaks over night. 
  • Dice the tofu and place it in a bowl. Mix 4 teaspoons of soy sauce and 1 teaspoon of gochujang (chili paste) and pour over the tofu. If you have the time, let it soak in for 30 minutes and stir occasionally, if not you can also use it directly.
  • In the meantime cook the rice, slice the mushrooms, grate the carrot and the cucumber. Cut the spring onion into rings and cut of the 2 garlic cloves into thin slices. Boil the Edamame in hot water for 2-3 Minutes. For the sauce, press the other garlic clove into a bowl and add the other sauce ingredients. Mix well. 
  • Put the tofu in a hot pan with a little oil and sauté until all sides are evenly brown. Alternatively, you can bake the tofu at 180°C for 25-30 minutes in the oven or fry it for 10 minutes in a hot air fryer.
  • In a second pan, fry the mushrooms in a little oil until they are nice brown. Season with salt and pepper and remove from the pan. Sauté the sliced garlic in the same pan and add the leaf spinach until it has reduced it’s volume. Season with salt and pepper.
  • Distribute the rice in 2 large bowls. Add the pickled radish, tofu, cucumber, carrot, spring onion, edamame, mushrooms and spinach. Drizzle with the chili sauce and mix everything together at the table.


If you do not have some ingredients at home, that does not matter. You can vary the ingredients of the bowl at will.


Calories: 521kcal (26%) | Carbohydrates: 79g (26%) | Protein: 22g (44%) | Fat: 13g (20%) | Saturated Fat: 1g (6%) | Cholesterol: 0mg | Sodium: 4753mg (207%) | Potassium: 1064mg (30%) | Fiber: 7g (29%) | Sugar: 26g (29%) | Vitamin A: 9930IU (199%) | Vitamin C: 36.6mg (44%) | Calcium: 292mg (29%) | Iron: 5.5mg (31%)

If you liked this recipe for Korean Bibimbap you may also like one of these other Asian recipes:

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Vegan Korean Bibimbap

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