How to make vegan bibimbap–a quick and simple plant-based take on an authentic Korean mixed rice dish! It’s an easy meal perfect for weeknight dinners with fluffy rice, sautéed vegetables, and a delicious gochujang bibimbap sauce.

a bowl filled with cooked veggies, rice and tofu and garnished with green onions.

What is Bibimbap?

Korean Bibimbap (비빔밥) translates to “mixed rice” in Korean. It’s a hearty dish made up of a base of fluffy white rice, and a variety of seasoned vegetables and often topped with beef, and a fried egg. The rice bowl is served with a spicy gochujang bibimbap sauce so you can add it to your liking and mix it into the rice. 

You’ll often find this dish on the menu at Korean restaurants, including Korean barbecue restaurants. It’s such a popular Korean food and for good reason!

What Makes This Recipe Great

I personally love this dish because it’s easy to order vegan bibimbap by removing any meat and/or egg and substituting it with tofu. Vegan bibimbap and bibimbap sauce are both incredibly easy to make at home and are great for a quick and nutritious meal. 

The ingredients used to make bibimbap tend to vary as there are a few different variations of the dish. Region and season will also impact the ingredients used and I’ve also found that each family’s bibimbap recipe varies too! 

It’s an easily customizable recipe so it all comes down to personal preference and what you have available. Together with a delicious Korean bibimbap sauce, this vegan bibimbap rice bowl is absolute perfection! 

Ingredient Notes

Most standard bibimbap recipes will include a base of steamed, short-grain white rice and a variety of common vegetables. Some of the vegetables are blanched and seasoned, and others are sautéed or quickly pickled. Common additions also include radish, burdock root, fiddlehead fern, and bellflower root.

ingredients to make this vegan bibimbap recipe

Vegan Bibimbap

  • Carrot: Adds nice color and some crunch to the dish. 
  • Zucchini: One of my personal favourite vegetables, it gets lightly sautéed and seasoned.
  • Soybean Sprouts: You can also use mung bean sprouts but soybean sprouts have extra crunch and are most commonly used in Korean cooking.
  • Spinach: Blanched and seasoned.
  • Mushrooms: Shiitake mushrooms are great for this vegan bibimbap bowl!

Bibimbap Sauce 

Bibimbap sauce requires a few simple ingredients whisked together and adjusted to taste. It’s that easy!

ingredients to make homemade bibimbap sauce
  • Gochujang: If you want, try my amazing homemade, gluten-free gochujang recipe
  • Toasted sesame oil
  • Rice Vinegar
  • Tamari: This is a gluten-free soy sauce substitute. 
  • Sweetener: I use coconut sugar
  • Garlic: Freshly minced garlic or a jar of minced garlic will work.

How to Make Bibimbap Sauce

  1. Perhaps the easiest part of bibimbap sauce is just whisking together all of your ingredients together in one bowl. 
  2. Adjust to taste, especially if you’re not a fan of spice, and set aside. 
  3. The gochujang, or Korean red pepper paste, has such a complex flavor and is the base for many spicy Korean dishes like Bibim Guksu, spicy cold noodles. It is what contributes to a lot of the spice, so feel free to use less if you find it to be quite spicy. 
  4. You can also try my homemade gochujang sauce which allows you to customize the flavors even more.
a small bowl of bibimbap sauce mixed together

How to Make Vegan Bibimbap

This vegan bibimbap recipe is incredibly easy to make and tastes as if it came from a restaurant. Traditionally, all of the ingredients are individually prepared and then combined to create the final dish. 

Step-by-Step Instructions

Cooking the Rice

The rice should be cooked so that it’s fluffy, delicious, and not too gummy. Korean dishes are served with short-grain rice and it is best made in a rice cooker versus a stovetop.

  1. To start, you’ll want to cook white rice. I like to use a Zojirushi rice cooker because it allows a hands-off cooking experience and gives me time to prepare other elements of the dish while it cooks. 
  2. Be sure to wash your rice before cooking. This not only helps remove any debris and dirt but also excess starch. I recommend rinsing in cool water and draining off excess water 3-4 times until the water runs fairly clear. 
  3. Always use the rice measuring cup and water lines to make sure you’re cooking the rice precisely. Zojirushi’s rice cookers come with a rice measuring cup and have clear marks on the inside of the cooking pot to indicate how much water should be added for each variety of rice.
  4. Finally, make sure you’re using the correct rice cooker setting! The Micom Rice Cooker has various settings and you’ll want to use the Quick setting or the regular White setting to make perfect short-grain rice. 
a silver rice cooker next to a measuring cup and rice spoon

Preparing the Vegetables and Tofu

  1. While the rice is cooking, you can blanch and sauté your vegetables. The spinach and soybean sprouts will both be blanched and seasoned. 
  2. To blanch, bring a pot of water to a boil, toss the vegetables in for a few seconds until slightly wilted, then remove and shock in a bowl of ice water to stop the cooking process. 
  3. Using your hands, squeeze out as much water as possible and then season.
  4. The carrots, zucchini, and mushrooms will each be sautéed with neutral oil and an optional touch of sesame oil, garlic, salt, and pepper. 
  5. For the pickled element, I love to use cabbage and I’ll create a “quick pickle” by seasoning it with rice wine vinegar, freshly grated garlic, salt, and pepper. You can also add in a little sesame oil if you’d like. Alternatively, the carrots could also serve as your pickled element! 
  6. I like to quickly pan-fry extra firm or high-protein tofu. These varieties are firmer in texture which makes for a great topping and I simply season with salt and pepper because the bibimbap sauce adds so much flavor. If you like crispy tofu, make sure to cook it until it’s golden brown. 
a small white bowl filled with shredded cabbage

Serve and Enjoy!

  1. To assemble, start with a base of rice, then arrange each of the seasoned elements around the perimeter of the bowl. 
  2. Top with any garnish desired like shredded seaweed, toasted sesame seeds, scallions, and as much bibimbap sauce as you’d like, then mix it up and enjoy.

Expert Tips

  • How to Make it Gluten-Free: The only substitutions you’ll need to make gluten-free bibimbap include soy sauce, which I would recommend replacing with tamari or coconut aminos and possibly the gochujang. There are several gluten-free gochujang pastes available so just do a quick scan of the ingredients to check that it is gluten-free.
  • Sourcing Ingredients: Most bibimbap ingredients are commonly found at any grocery store and I focused on including more of the common vegetables as toppings to make it even simpler.
    • If you have trouble finding shiitake mushrooms, gochujang, rice wine vinegar, or seaweed, I recommend checking your local Asian market or Korean grocery store if you have one accessible to you. 
    • Otherwise, you can also find these ingredients online. Tip: Trader Joe’s recently started selling gochujang if there’s one near you!
    • Short-grain rice is sometimes labeled “sushi rice” or “sticky rice” at conventional grocery stores.
a bowl filled with began bibimbap and sauce with a silver spoon resting on the side.

Substitutions

  • I encourage making ingredient substitutions where you need to, especially with regard to the vegetables. 
  • Making my homemade gochujang will help you adjust the spice level of your bibimbap sauce.
  • This vegan bibimbap can be a great fridge cleanout meal to make with leftover vegetables and you can even swap out rice for another cooked grain or carb like quinoa, buckwheat, millet, and more! 

Meal Prep & Storage Tips

  • Vegan bibimbap is a great recipe for meal prep! I often make rice in larger batches and store leftovers in the fridge to eat throughout the week. 
  • If you’d like to meal prep, simply make enough rice for each meal and multiply the recipe to make enough sauce and vegetables for each meal.
  • You can store each of the vegetable elements separately or in a large airtight container and keep it in the fridge. 
  • I recommend adding the bibimbap sauce just before you enjoy it and storing that separately in the fridge as well. 
  • Store leftovers in the refrigerator for up to 3-4 days. Reheat before enjoying.

Serving Tips

  • I like to top my vegan bibimbap with fresh green scallions, toasted white sesame seeds, seaweed, and sometimes kimchi or pickled yellow radish. 
  • I recommend adding scallions and seaweed just before consuming. To save time, don’t feel bad about mixing it all together and serving it like fried rice!
  • If you’re entertaining or making this recipe for a family, consider serving all of the elements in separate bowls and creating a bibimbap bar so that everyone can customize their rice bowl. Make sure to have plenty of bibimbap sauce!
an overhead shot of veggies, rice, and tofu in a bowl

Variations

  • If you like this vegan bibimbap recipe, you might also like a few of the other varieties like Jeonju Bibimbap, which originated in Western South Korea.
  • Yeolmu Kimchi Bibimbap which is a great one for any kimchi lovers out there or Jinju Bibimbap which features raw meat. 
  • There are also seafood and fish-based varieties like Andong Bibimbap served with a sauce that omits the spice. 
  • Hoedeobap is my mum’s favorite variety, has raw fish, and can be served as a salad instead of a rice bowl. 
  • My dad’s favorite is the wild vegetable variety, also called Sanchae Bibimbap. This one is less commonly seen on restaurant menus but is a treat if you ever come across it.
  • Dolsot Bibimbap is the most popular variety. It is served in a sizzling hot stone pot. The heat from the stone pot grills the bottom of the rice dish and at the end of the meal, you end up with crispy bits of rice-perhaps the best part of the meal! 

More Vegan Korean Recipes to Try!

Korean Vegetable Pancakes

Vegan Tteokbokki

Korean Sweet Cinnamon Pancakes | Hotteok

Vegan Japchae

Spicy Cold Korean Noodles

If you try this vegan bibimbap with homemade bibimbap sauce recipe, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

an overhead shot of veggies, rice, and tofu in a bowl

Vegan Bibimbap 비빔밥 | Korean Mixed Rice (with Bibimbap Sauce Recipe)

How to make vegan bibimbap–a quick and simple plant-based take on an authentic Korean mixed rice dish! It’s an easy meal perfect for weeknight dinners with fluffy rice, sautéed vegetables, and a delicious gochujang bibimbap sauce.
4.98 from 81 votes
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Korean
Servings 2 people

Equipment

  • rice cooker
  • frying pan
  • serving bowls

Ingredients
  

  • 2 servings cooked short grain white rice I usually use about a cup of cooked rice per serving

Vegetables

  • 2-3 cups spinach
  • 2 carrots peeled and julienned
  • 2 cups cabbage finely shredded
  • 1 zucchini large, julienned
  • 1-2 cups soybean sprouts
  • 1 1/2 cup shiitake mushrooms sliced
  • 6 oz high protein tofu cubed
  • 4 cloves garlic minced
  • salt and pepper to taste
  • 4.5 tsp toasted sesame oil
  • 1 clove garlic grated or finely minced
  • 1/4 tsp coconut sugar or sugar of choice
  • 2 tsp rice wine vinegar

Bibimbap Sauce

  • 1/4 cup gochujang
  • 1 tbsp toasted sesame oil
  • 1/2 tsp coconut sugar optional
  • 1-2 tsp tamari to taste
  • 2 tsp rice wine vinegar
  • 1 clove garlic finely grated
  • water as needed, to thin

Garnish

  • toasted white sesame seeds
  • sliced green onion
  • shredded roasted seaweed
  • kimchi

Instructions
 

Vegan Bibimbap Recipe

    Spinach

    • Bring a small pot of water to a boil and quickly blanch the spinach by submerging in water for about 30 seconds to a minute. Immediately remove the spinach from the pot and shock by placing in a bowl of cold water, or rinsing under cool water.
    • Use your hands to squeeze out any excess water, then toss spinach with seasoning ingredients, to taste.

    Zucchini

    • Heat a little neutral oil in a pan over medium heat and add zucchini. Sauté for 2-3 minutes until lightly golden on the edges then add garlic and cook for another minute. Season with salt, to taste.

    Carrots

    • Heat a little neutral oil in a pan over medium heat and add carrots. Sauté for 2-3 minutes until vibrant in colour and slightly tender then season with salt and pepper, to taste.

    Cabbage

    • Add shaved cabbage to a mixing bowl along with all seasoning ingredients and toss using tongs or your hands, to coat. Make sure seasoning covers all of the cabbage and then let sit. Drain off any excess liquid at the bottom of the bowl.

    Soybean Sprouts

    • Bring a small pot of water to a boil and quickly blanch the soybean sprouts by submerging in water for about a minute or two. Immediately remove the soybeans sprouts from the pot and shock by placing in a bowl of cold water, or rinsing under cool water.
    • Toss blanched soybean sprouts with seasoning ingredients, to taste.

    Tofu

    • Heat a little neutral oil in a pan over medium heat and add tofu. Sauté for 3-5 minutes until lightly golden brown and then season with salt and pepper, to taste.

    Mushrooms

    • Heat a little neutral oil in a pan over medium heat and add mushrooms. Sauté for 3-5 minutes until tender and slightly shrunken, then add toasted sesame oil and salt and pepper, to taste.

    Making the Rice

    • Be sure to wash your rice before cooking. This not only helps remove any debris and dirt but also excess starch. I recommend rinsing in cool water and draining off excess water 3-4 times until the water runs fairly clear. 
    • Always use the rice measuring cup and water lines to make sure you’re cooking the rice precisely. Zojirushi’s rice cookers come with a rice measuring cup and have clear marks on the inside of the cooking pot to indicate how much water should be added for each variety of rice.
    • Finally, make sure you’re using the correct rice cooker setting! The Micom Rice Cooker has various settings and you’ll want to use the Quick setting or the regular White setting to make perfect short-grain rice. 

    Bibimbap Sauce

    • Whisk together all sauce ingredients, adjusting to taste. You can start with half of the gochujang and add more as you go if you're sensitive to spice.

    Assembling the Vegan Bibimbap

    • Start with a base of rice in a bowl for each serving (if using a dolsot, make sure the dolsot is preheated and ripping hot). Arrange each of the ingredients around the perimeter of the bowl in little piles then garnish with desired topping of choice. Serve with sauce on the side, and add to taste.

    Notes

    Expert Tips

      • How to Make it Gluten-Free: The only substitutions you’ll need to make gluten-free and vegan bibimbap include soy sauce, which I would recommend replacing with tamari or coconut aminos and possibly the gochujang. There are several gluten-free gochujang pastes available so just do a quick scan of the ingredients to check that it is gluten-free.
      • Where to Find the Ingredients: Most vegan bibimbap ingredients are commonly found at any grocery store and I opted to focus on including more of the common vegetables as toppings to make it even simpler.
          • If you have trouble finding shiitake mushrooms, gochujang, rice wine vinegar, or seaweed, I recommend checking your local Asian market or Korean grocery store if you have one accessible to you. 
          • Otherwise, you can also find these ingredients online. Tip: Trader Joe’s recently started selling gochujang if there’s one near you!
          • If you’re looking for short-grain rice, it is sometimes labeled “sushi rice” or “sticky rice” at conventional grocery stores.

    Substitutions

      • I encourage making ingredient substitutions where you need to, especially with regard to the vegetables. 
      • This vegan bibimbap can be a great fridge cleanout meal to make with leftover vegetables and you can even swap out rice for another cooked grain or carb like quinoa, buckwheat, millet, and more! 

    Meal Prep & Storage Tips

      • Vegan bibimbap is a great recipe for meal prep! I often make rice in larger batches and store leftovers in the fridge to eat throughout the week. 
      • If you’d like to meal prep, simply make enough rice for each meal and multiply the recipe to make enough sauce and vegetables for each meal.
      • You can store each of the vegetable elements separately or in a large airtight container and keep it in the fridge. 
      • I recommend adding the bibimbap sauce just before you enjoy it and storing that separately in the fridge as well. 
      • Leftovers should last 3-4 days in the refrigerator and should be reheated before enjoying.

    Serving Tips

      • I like to top my vegan bibimbap with fresh green scallions, toasted white sesame seeds, seaweed, and sometimes kimchi or pickled yellow radish. 
      • I recommend adding scallions and seaweed just before consuming and although arranging the toppings on the rice is traditionally how it is served if you’d like to save time, don’t feel bad about mixing it all together and serving it like fried rice!
      • If you’re entertaining or making this recipe for a family, consider serving all of the elements in separate bowls and creating a bibimbap bar so that everyone can customize their rice bowl. Make sure to have plenty of bibimbap sauce!
    Keyword bibimbap, gochujang, korean, korean food, mixed rice, rice, vegan korean food
    Tried this recipe?Let us know how it was!

    *The sweepstakes has officially ended–congraulations to Anne! 

    48

    Filed under: Eat, Gluten Free, Main Dishes, Sauces and Dressings

    share this post:

    BY Remy • June 18, 2019

    Vegan Bibimbap 비빔밥 | Korean Mixed Rice (with Bibimbap Sauce Recipe)

    an overhead shot of veggies, rice, and tofu in a bowl

    leave a comment

    Tags:

    1. Lindsey says:
      This looks amazing! Can’t wait to try!
    2. Anne says:
      I love bibimbap and excited to try this for my meatless Mondays!
    3. Stephanie says:
      This looks divineeee — can’t wait to try! 😍

      5 stars

    4. Song says:
      Perfectly cooked rice is critical!

      5 stars

    5. Sydney Williamson says:
      This looks so good! Definitely excited to try!
    6. Natalie says:
      Yum! Bibimbap is always a fave but I usually only get it from restaurants! This recipe was super easy to follow to make at home and just as delicious :)
    7. Irene says:
      Amazing and fresh, as always! Thank you!

      5 stars

    8. HELEN says:
      dolsot bibumbap is the best! the sizzle is so satisfying!
    9. Gagan says:
      I love that this recipe is vegan and lists gluten free options as it can accommodate various diets. Can’t wait to try it out. 😊
    10. Robin Chin says:
      Bibimbap is one of my favorite Korean dishes!!
      • Isabel Bruns says:
        bibimbap is the best thing to make when you have a lot of veggies you need to use up in the fridge ! def a go to ! i appreciate your cooking tips esp with timing :)
    11. Karen says:
      This looks so Divine. And the variations really have my brain working.
    12. Jessica Ruzol says:
      I absolutely love bibimbap! This recipe looks so yummy, I cannot wait to try it!
    13. Jess Ngo says:
      This is the best vegan recipe !

      5 stars

    14. Holly Chavez says:
      I love bibimbap 😍😍😍 my boyfriends mom made it for my bday and I was in heaven 😭 the rice cooker looks awesome!!!! Thanks so much

      5 stars

    15. Ashbea says:
      Sounds tasty! I love the idea of having a bibimbap bar at a big gathering!

      5 stars

    16. Stephanie L says:
      Hi Remy! Love your blog and your IG. Your aesthetic is so calming. I’m not vegan but still appreciate all your recipes. The zojurishi is a dream rice cooker! Thanks for all your thoughtful posts and also being so nice thru DMs about the SMEG milk frother! Love your content.

      5 stars

    17. Allie says:
      So excited to make this! Such a simple way to enjoy fresh veggies.
    18. Betsy says:
      Love bibimbap and will try making it with your recipe. That rice looks so fluffy and good!
    19. Priscilla Cheng says:
      what a great holiday gift! love your blog and your reels on IG! AND I currently do not own a rice cooker so would love to win ! Thank you and Merry Christmas!

      5 stars

    20. Caitlin says:
      I’m a new vegan. Love this idea, especially for company! Look forward to making it soon.
    21. Catie says:
      looks so good, im excited to try it!
    22. Iman says:
      Bibimbap is so nutritious and delicious ! I'm talking part in the giveaway to win the rice cooker so I can have perfect rice every time.
    23. Nina says:
      Easy-to-follow recipe with very helpful visuals!

      5 stars

    24. Mackenzie Bills says:
      Such a simple dish to make yet so flavorful! Most of us have these ingredients in the fridge on hand, so why not. 👀 thank you for sharing!

      5 stars

    25. Danielle Nichol Magnuson says:
      Bibimbap is one of my favorite things to order when it's on the menu but I hadn't thought to make it at home! Thanks for the recipe, cannot wait to try!!
    26. Carolyn H says:
      Can’t wait to try this recipe! I’ve been craving some Korean food so this should hit the spot :)
    27. Jamie says:
      Bibimbap is one of my favorite Korean dishes and I've never thought about making it at home. This recipe makes it seem so easy - excited to try it!
    28. mc says:
      GOING TO INHALE THIS ON A WEEKLY BASIS!!!

      5 stars

    29. Sam says:
      I’ve only had Bibimbap once prior to going vegan, so I’m excited to try it again with this recipe!
    30. Kha says:
      This is amazing!!! Cant wait to make rhis more often!
    31. Juliana says:
      I’m excited to try this recipe with my friends! We usually make kimbap, but this seems easier - no rolls can fall apart this way!
    32. Emily J says:
      So excited to try this recipe!
    33. Brenda Ross says:
      Recipe looks yummy. Will try the rice in my instant pot.
    34. Kristi Xie says:
      I’m so glad that bibimbap is a veggie option at restaurants. Excited to make this at home!
    35. Kristina says:
      I love BIBIMBAP! Need to get a stone bowl and make this DOLSOT style!

      5 stars

    36. Grace says:
      Everything you make looks pretty, tasty, and easy to make. I can’t wait to turn this recipe into another family favorite. 😊
    37. Pooja Chopra says:
      I am really excited to try this one out! This seems like a nice way to get a bunch of veggies in, especially in this cold weather.
    38. Stefanie H. says:
      This looks so good! I’m going to make this for lunch next week!! :)

      5 stars

    39. Audrey says:
      Wooow, it's beautiful! Bibimbap is also one of my vegan go-tos, but I'm from a smaller city and there's no place to order it! Will definitely be making this. 🤩

      5 stars

    40. Molly says:
      I always just order bibimbap for take out, didn’t think about how easy it is to make at home. Thanks for the recipe!!
    41. Justina says:
      Can’t wait to add this to my recipe book!! Thank you for sharing :)
    42. Deborah H says:
      I love how nutritious and delicious this recipe is. Thank you, as always, for all that you do and create!

      5 stars

    43. Kelly says:
      Yummm love bibimbap but never made it myself, can’t wait to try!
    44. Courtney F. says:
      Yum, such an easy option when ordering out but now I’ll have to try making it myself ☺️
    45. Gina C. says:
      The level of detail is amazing. Your instructions give me hope that I can actually do this. Thank you.

      5 stars

    46. Glory Busic says:
      This looks delicious! So excited to try!
    47. Arielle says:
      Sounds delicious!!
    48. Lacey Haight says:
      I can’t wait to try this recipe, it looks so beautiful!! Thank you for all the mealtime inspiration, Remy!
    49. Shawn says:
      Bibimbap is my go to vegan meal with the best flavor. I am gluten free and can easily Anne this gf too.

      5 stars

    50. Sara says:
      Looove bibimbap 🥰. My mom has been using the same Zojirushi rice cooker for as long as I can remember, it’s an absolute unit 🫡
    51. Biota Macdonald says:
      I can't believe how many of my friends don't have a rice cooker, it was one of the first appliances I got! Excited to try this bibimbap recipe, thanks Remy!

      5 stars

    52. Cheryl Ritarita says:
      Can’t wait to try this recipe, bibimbap is one of my favorite Korean dish.
    53. Ahtziri Leon says:
      Loooove bibimbap can't wait to try 😍🤤
    54. Lei C says:
      Can’t wait to try this!

      5 stars

    55. Vicky Fong says:
      Bibimbap is the most comforting dish! Can’t wait to try the recipe :)
    56. Emma Donahue says:
      The sauce looks so amazing! I am going to try this recipe this tomorrow!
    57. vicki says:
      i can't wait to try this recipe!
    58. Anne Wiltzer says:
      Your bibimbap looks so good! Hoping to level up my cooking with this recipe!

      5 stars

    59. Aubrey says:
      I've recently been connecting with my ancestors through cooking and I am so looking forward to recreating this one! Thank you for the time and effort you put into every recipe!
    60. Annie Fine says:
      Can’t wait to try this! My friend made me a sheet pan Bibimbap last weekend, so now I get to make some for her! 💚💚💚
    61. MaryAnn says:
      omigosh I was craving someone fresh and this just looks divine! looks like i know what I'm making tomorrow!

      5 stars

    62. Aly says:
      Looks delightful! Can’t wait to try the recipe!
    63. Lauren says:
      Rice Cooker for the win! What’s better than not watching water boil over? Slicing veggies instead. I so appreciate this recipe and post. Running now to start chopping!
    64. Wendy Taherian says:
      Bibimbap is definitely one of my go tos for a weekend treat. Sooo yummy!!

      5 stars

    65. Lynn says:
      So excited to try this recipe that’s full of nutrients and clean ingredients ❤️

      5 stars

    66. Wendy Taherian says:
      Bibimbap is definitely one of my go tos for a weekend treat. Sooo yummy!! 💕

      5 stars

    67. Yvonne says:
      Yummy! Great recipe!

      4 stars

    68. Vincenza says:
      I absolutely love bibimbap, so excited to try this 😍
    69. Anjali Bidani says:
      Bibimbap is one of my go to takeaway orders, because I never seem to have all the ingredients when I’m craving it. But meal prepping a week of bibimbap sounds amazing at the moment - I’m adding all the veggies to my shopping list now. I have a 25 year old Zojirushi rice cooker that has been used at least twice a week in those years - such a solid and valuable machine!
    70. Leigh Smith says:
      This looks super delicious and I especially love how special care is taken for each vegetable! Can’t wait to try.

      5 stars

    71. Jenn says:
      This looks great!! Excited to try the recipe, and I might try to make it for my family over the holidays! Thanks Remy!! :)

      5 stars

    72. Elaina Bliss says:
      Looks amazing and so wholesome! Can’t wait to try it 😊

      5 stars

    73. Mia says:
      Bibimbap was the meal my mom always made when I had people coming over because you can accommodate different dietary needs so easily. I miss eating her food all the time and your blog makes me one step closer to being as good of a chef as she (I am very far off).

      5 stars

    74. Winyan says:
      love bibimbap!! lovely array of veggies too!
    75. Avocadyn says:
      Looks amazingly delish & love your photos. Agree, rice is very important to any dish that needs it. Have an ancient rice cooker, I’d love to replace with the best technology. Thank you 🙏 🍚

      5 stars

    76. Shannon McKay says:
      Ohhh good to know we can order bibimbap vegan! That rice cooker looks amazing - I can never get rice on the stove quite right.

      5 stars

    77. Mio says:
      I love bibimbap! I can’t wait to try your version.

      5 stars

    78. Diana N says:
      Delicious! I love bibimbap especially dolsot bibimbap bc the rice gets nice and crispy on the bottom YUM! Thanks so much for sharing <3

      5 stars

    79. Maraha Dickens says:
      Can’t wait to try!
    80. Adrienna Yan says:
      Bibimbap is my faveeee. I love how versatile it is and the crispy rice at the bottom is the best part!

      5 stars

    81. Meliza says:
      This is such a great meal prep idea! I’ve been looking for more ways to add some veggies in my everyday meals.

      5 stars

    82. Harriet Hu says:
      Love bimbimbap, excited to try it vegan!

      5 stars

    83. Madelyn Louipenn says:
      So yummy!!! I’ve been using the same old rice cooker for 8 years. Time for an upgrade!

      5 stars

    84. Shivaani Strand says:
      Looks AMAZING! Want to make this ASAP
    85. This looks delicious! I hope I can win the rice cooker so I can make some yummy food like this too!!! ♥️♥️♥️

      5 stars

    86. Joan says:
      I never added tofu in my bibimbap before, but I’m excited to try this!!

      5 stars

    87. Renee says:
      Going to try asap! All the recipes I’ve tried of yours have been great !

      5 stars

    88. Annie says:
      I’ve always been a big fan of the Zojirushi rice cooker since I got when I first moved out for college…Others just don’t compare to how consistent and fluffy the rice comes out every time. My mom’s rice cooker is near its end and a new rice cooker for her would be the best gift. Excited to try this bibimbap recipe with her!
    89. Allison Pineo says:
      Can’t go wrong with a Bibimbap! Looks so good! 😍
    90. Maja F says:
      Making this tomorrow night! Thanks for the vegan version!!

      5 stars

    91. Fanny Liang says:
      I love bibimbap! great way to clean out veggie scraps and get in a variety of foods, and perfect for meal prepping which is perfect for me :) will definitely try this recipe soon, the sauce sounds so yummy ahh
    92. Lizelle Bungcayao says:
      I love bibimbap and can’t wait to try this vegetarian version. YUM!
    93. Nunu says:
      I love your recipes always! :) this looks AMAZING

      5 stars

    94. Rani says:
      This looks so perfect - can’t wait to try it !
    95. Meli Barahona says:
      Bibimbap is one of my favorite Korean dishes. Thanks for sharing!!

      5 stars

    96. Marissa says:
      I can’t wait to try this, it looks amazing. Thank you!

      5 stars

    97. Katelin Louise Layman says:
      This recipe looks so good, can’t wait to try it!

      5 stars

    98. Marc says:
      Looks like one I’ll add to my rotation. Yum!
    99. Dani says:
      Can’t wait to try this recipe 🤍 Love Bibimbap!

      5 stars

    100. Chrystina says:
      Yummm! Love all the color. Cant wait to try it!!

      5 stars

    101. Ashlyn Vokt says:
      🤤so excited to try this!
    102. Yvette Colon says:
      I’m a special needs mom that totally wants to be revamped my eating habits. I would love to try this recipe with this easy to use rice cooker. Thank you for sharing your recipe

      5 stars

    103. Larry D says:
      Yum! The most comforting dish. Must have to perfect this dish as she said - perfectly cooked rice!

      5 stars

    104. Traci Jones says:
      Agree…the perfect rice is everythingggg! Can’t wait to try this recipe!

      5 stars

    105. Kenneth says:
      This is excellent! Another hit. Thank you for sharing this and I can’t wait to make rice in my rice cooker now!! #SeeWhatIDidThere

      5 stars

    106. Alex B says:
      Love it! So excited to try it for dinner tonight!

      5 stars

    107. Brandy Golembiewski says:
      I have been looking for recipes that are relatively quick, easy, and can use up leftovers out of the fridge. I can't wait to try this out!
    108. Nancy Maehara says:
      Wow! Absolutely looks amazing!! I love how versatile tofu, esp used in bibimbap that is traditionally made with bulgogi. I cannot wait to try this recipe!! :D

      5 stars

    109. Bridget Re says:
      Super excited to try this recipe!

      5 stars

    110. Jessica Lee says:
      I’ve always wanted to give bibimbap a try. I love how endlessly customizable a dish it is!

      5 stars

    111. Alyssa Curzio says:
      My go to vegan meal!!!! Can’t wait to try this recipe!!! Xx

      5 stars

    112. Carolina Godoy says:
      Love a good bimbimbap! Never made it at home, excited to try this out!
    113. Alice says:
      Looks delicious! Can’t wait to try 🍚

      5 stars

    114. Summer says:
      Love bibimbap! Can’t wait to try this recipe out
    115. Hannah Bowick says:
      This recipe is so good! Just tried it with my husband for something lighter :) thank you Remi!!!

      5 stars

    116. Hannah Bowick says:
      This recipe is so good! Just tried it with my husband for something lighter :) thank you Remi!

      5 stars

    117. Vanessa Martinez says:
      Really excited to try more meatless recipes, this looks great!
    118. Grace Yang says:
      So delicious! Can’t wait to try 😍

      5 stars

    119. Haley says:
      Love any recipe that’s flexible! Looking forward to making this tonight with what I have in my fridge as we’re getting a huge blizzard where I am. 🙂

      5 stars

    120. Georgiana Yasumura says:
      Honestly bibimbap was my entry way to Korean dishes! It is so versatile in both presentation and nutrition. I like how you mentioned that the rice is the key star of bubimbap as it is not just a side but the backbone to the rest of the colorful veggies/toppings.

      5 stars

    121. Michelle says:
      So excited to try this recipe out!
    122. This looks so good! Can’t wait to try out my own version at home
    123. Valerie says:
      I've always wanted to try it! There's no where to buy Korean food near me, but this looks like an accessible recipe to make myself (:
    124. Fanny Chen says:
      Love bibimbap. Can’t wait to try making it myself.
    125. Katie T says:
      I love bibimbap, and this vegan version looks bomb too!! Thank you for sharing this recipe! And I would love to have a zojirushi rice cooker in my life :)))
    126. Olivia says:
      Classic comfort food! Love the suggestions for different variations!

      4 stars

    127. Tina Teng says:
      Bibimbap is one of my go to dishes, the perfectly balance dish that is so delicious it encourages me to eat a high variety of veggies. It also easily customizable. I personally love in a hot stone bowl to hear it sizzle as I mix it all together..

      5 stars

    128. Florence says:
      Just tried this recipe tonight and it’s absolutely delish! Can’t go wrong with bibimbap :) My mom also uses this rice cooker and I would love to have one of my own since rice is pretty much a staple in my everyday meals!

      5 stars

    129. Shirley Yeung says:
      Can’t wait to try it! Feels so good for the winter
    130. Jen L says:
      I love the rich and vibrant presentation
    131. Kelly D says:
      This looks delicious. I love how all the ingredients look so fresh.
    132. Paige says:
      I can’t wait to try this! I’ve seen recipes for this, but this one seems less intimidating and still delicious!
    133. Ann Persaud says:
      This looks so good and refreshing when you want to get a rainbow of vegetables!

      5 stars

    134. Leslie says:
      I remember when I was 15 and was vegetarian and a teacher of mine introduced this dish to me. We were at a local Korean restaurant/grocery store in Manhattan next to a Broadway show. I can never forget the taste of it it was too delicious. I am so happy that I have encountered it again with this recipe. I will be trying it for a holiday meal! Thank you so much for this! It brought back beautiful memories of my high school New York City human self.

      5 stars

    135. Sarah Smith says:
      When you use the elephant brand rice cooker, that’s how you know it’ll slap 🐘🥵🔥

      5 stars

    136. Jennaaa says:
      Absolutely delicious! Love bibimbap and looking forward to making this recipe on the regular. Thanks, Remy! Zojirushi Rice cookers remind me of my grandma, too!

      5 stars

    137. Catherine W says:
      Bibimbap makes it so easy to eat veggies ^_^

      5 stars

    138. Kendall Crookston says:
      Looks great! I’ll need to try this recipe!
    139. Yaneth Tirado says:
      Can’t wait to try!!!🤩
    140. lucy says:
      looks so good! i’ll definitely be trying this this week :)

      5 stars

    141. aly h says:
      one of my favs even when i wasnt vegan :p

      5 stars

    142. Sumer R says:
      I can’t wait to try this it looks so good!
    143. Stephanie Borud says:
      Love bibimbop! Don’t usually make it at home but almost always order it when I’m out!! Yumm!
    144. Jennifer Singh says:
      This looks amazing! My daughter is vegan and I’m always looking for new recipes. Bibimbap is one of our faves so I’m excited to make this. I love seeing your videos..always a beautiful presentation. Thank you!

      5 stars

    145. Emily Moreno says:
      This looks so good! I’ve never tried this dish before, I’m sure it will turn out amazing!

      5 stars

    146. Jenny Ham says:
      Yum looks wonderful I would love to give that a try.

      5 stars

    147. Olivia Muir says:
      Amazing!!! Can’t wait to try
    148. Amanda says:
      I love bibimbap but had never made it at home! Thanks so much for laying the steps out—it was delicious and easy to follow.

      5 stars

    149. Cassandra D says:
      The dish looks absolutely delicious.

      5 stars

    150. tdchinges says:
      I am a lover of South Korea food and I am so excited to see this recipe, I have read your Vegan Bibimbap 비빔밥 recipe carefully, including all the preparation process, thank you very much!

      5 stars

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    read more —>

    Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

    meet remy

    Some brands I’ve had the pleasure of working with…

    follow along
    @veggiekins

    COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

    COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories