Bibimbap Recipe (Korean Rice Bowl) Recipe

Ingredients

Base & Tempeh

• 2 cups cooked rice (short grain brown preferred)
• 1 batch Korean Baked Tempeh

Marinade for Tempeh

• 1.5 tablespoons korean chili paste (Gochujang)
• 1 tablespoon sesame oil
• 3 tablespoons maple syrup or brown sugar
• 1.5 tablespoons soy sauce or GF alternative
• 1 teaspoon rice wine vinegar
• 0.5 teaspoon minced garlic

Vegetables

• 1 cup steamed grated carrots
• 2 handfuls steamed spinach
• 2 ounces steamed shiitake mushrooms
• 1 whole turkish cucumber, thinly sliced
• 0.125 cup thinly sliced red onion (optional)

Bibimbap Sauce

• 1 tablespoon soy sauce or GF alternative
• 1 tablespoon sriracha or Gochujang
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup

Garnishes & Pickled Cucumbers

• 0.5 cup fresh kimchi
• 1 pinch salt
• 1 splash rice wine vinegar
• scallions (sliced)
• cilantro
• sesame seeds
• soft boiled eggs (optional)

Instructions

Preparation

1. Preheat oven to 400°F and set rice to cook if using.
2. Whisk marinade ingredients together in a small bowl and, at the same time, whisk Bibimbap sauce ingredients together in another separate small bowl.

Tempeh

1. Slice tempeh in half widthwise and place in a saucepan with 2 inches of water, a splash of soy sauce, and a teaspoon of gochujang; simmer for 8 minutes to remove bitterness.
2. Remove tempeh from water carefully and pat dry. Cut into squares, then triangles or strips.
3. Dip each piece in the marinade and place on a parchment-lined sheet pan, spooning any remaining marinade over top, and bake for 20 minutes or until crispy.
4. While the tempeh bakes, prep your veggies and garnishes. Soft boil eggs if using.

Vegetables

1. In a medium saucepan, bring ½–1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon, remove and place on a large plate.
2. To the same simmering water, add the spinach, steam just until lightly wilted (1–2 minutes), remove, drain, and place on the same plate next to the carrots.
3. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add a little more water if needed. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.
4. Cut the cucumber, place in a small bowl and season with a generous pinch of salt, a splash of rice vinegar, optional red onion, and sesame seeds.

Assembly

1. Prep any garnishes you plan to use—cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds, and hot chili paste.
2. Divide the rice and tempeh into 2–3 bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs, and sprinkle with sesame seeds.
3. Spoon the flavorful Bibimbap sauce over the top.
4. Eat with chopsticks and enjoy!

Notes

• This is a vegan version of the traditional Korean bibimbap.
• For meat-eaters, see original notes for alternatives to the tempeh.
• You can keep vegetables fresh instead of steaming them for a crunchier texture.