Vegan Korean Bibimbap | How to make Vegan Korean Bibimbap

By Linsy Patel  |  14th Jan 2016  |  
4.5 from 2 reviews Rate It!
  • Vegan Korean Bibimbap, How to make Vegan Korean Bibimbap
Vegan Korean Bibimbapby Linsy Patel
  • Prep Time


  • Cook Time


  • Serves





About Vegan Korean Bibimbap Recipe

I just love Korean food, either it's spicy, salty kimchi or rolls, I love it because it is spicy. So whenever I get a chance to make or eat Korean food, I never let it go.

Vegan Korean Bibimbap

Ingredients to make Vegan Korean Bibimbap

  • 1 cup Brown rice / white rice, cooked
  • 1 cup mushroom,sliced
  • 2 tbsp Tamari sauce
  • 1 tsp Mirin or rice wine vinegar
  • 3 Baby carrots julienned strips
  • 1 cup Baby spinach
  • 1/2 cup Bean Sprouts
  • 1/2 cup Julienned cucumber strips
  • 1 teaspoon Tamari
  • Black and White sesame seeds to garnish
  • 1 and 1/2 teaspoons rice Vinegar
  • chilli Sauce Ingredients:
  • 2 tablespoons Chili sauce
  • 1 teaspoon Sesame oil
  • 2 teaspoons Brown sugar
  • 1/4 tsp Sesame oil
  • salt as per taste

How to make Vegan Korean Bibimbap

  1. Take a small pan, heat oil then add the mushroom, add all the sauces and cook till its done. Then take it out and keep it aside. In the same manner, cook the carrot, spinach, bean sprouts and keep it aside.
  2. Note that you do not need to cook the cucumber. For the Chilli sauce, mix everything in a bowl and keep it aside.
  3. To assemble , place rice in the middle of the bowl, and arrange all the vegetables on the side and sauce as well. Sprinkle black and white sesame seeds on top and enjoy mixing everything together.
  4. Serve and enjoy!

Reviews for Vegan Korean Bibimbap (2)

Ritu Sharma2 years ago

Wow! looks divine, cant wait to try it

Shambhavi Gupta2 years ago

This looks amazing! Have always wanted to know the recipe of this dish :D