A healthy, plant-based rendition of the classic Korean Bibimbap, featuring savory gochujang-baked tempeh, an assortment of steamed vegetables, tangy kimchi, and refreshing quick-pickled cucumbers served over fluffy rice.
Vegan Bibimbap: Seoul Bowl Delight
A healthy, plant-based rendition of the classic Korean Bibimbap, featuring savory gochujang-baked tempeh, an assortment of steamed vegetables, tangy kimchi, and refreshing quick-pickled cucumbers served over fluffy rice.
Ingredients
- 1 cup short-grain rice uncooked
- 1 block tempeh 8 oz
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil divided
- 1 tbsp maple syrup or agave
- 1 tsp rice vinegar for tempeh marinade
- 1 clove garlic minced
- 1 medium carrot julienned
- 1 cup spinach fresh
- 0.5 cup shiitake mushrooms sliced
- 1 cup kimchi vegan
- 1 medium cucumber sliced thinly
- 0.25 cup rice vinegar for pickling
- 1 tbsp sugar for pickling
- 0.5 tsp salt for pickling
- 2 tbsp sesame seeds for garnish
- 1 sheet nori shredded
Instructions
- Cook rice according to package directions. While rice cooks, prepare pickled cucumbers: In a small bowl, combine thinly sliced cucumber with 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Stir well and let sit for at least 15 minutes.
- In another bowl, whisk together gochujang, soy sauce, 1/2 tbsp sesame oil, maple syrup, 1 tsp rice vinegar, and minced garlic. Add tempeh strips and toss to coat evenly. Let marinate for 10-15 minutes.
- Preheat oven to 400°F (200°C). Spread marinated tempeh on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway, until slightly crispy and caramelized.
- Heat remaining 1/2 tbsp sesame oil in a pan over medium heat. Quickly sauté or steam julienned carrots, spinach, and sliced shiitake mushrooms separately until tender-crisp. Season lightly with salt if desired.
- To assemble the bowls, divide cooked rice among serving bowls. Artfully arrange the baked tempeh, steamed carrots, spinach, mushrooms, vegan kimchi, and quick-pickled cucumbers over the rice. Sprinkle with sesame seeds and shredded nori before serving.
Notes
Feel free to customize your Seoul Bowl with your favorite vegetables like zucchini, bean sprouts, or bell peppers. For extra protein, you can also pan-fry tofu instead of baking tempeh. Adjust the gochujang amount to your preferred spice level. A drizzle of extra sesame oil or a sprinkle of toasted nori strips makes a great garnish!
