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Korean-Style Seoul Bowl ( Bibimbap!) with Gochujang baked Tempeh, steamed veggies, kimchi and pickled cucumber- a healthy vegan version of Bibimbap!

Bibimbap Recipe (Korean Rice Bowl)

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Description

This Bibimbap recipe is made with gochujang-baked Tempeh, steamed veggies, kimchi and quick pickled cucumbers- a healthy vegan version of Bibimbap!


Ingredients

Units
  • 2 cups cooked rice- short grain brown is my preference
  • 1 batch Korean Baked Tempeh ( meat-eaters see notes)
  • 1 cup steamed, grated or match stick carrots ( or keep fresh)
  • 2 handfuls steamed spinach (or keep fresh)
  • 2 ounces steamed shiitake mushrooms
  • 1 turkish cucumber, cut into thin disks
  • generous pinch salt and splash rice wine vinegar
  • 1/8 cup thinly sliced red onion (optional)
  • 1/2 cup fresh kimchi
  • Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs

Korean Baked Tempeh:

8 ounce package tempeh

Tempeh Marinade:

Bibimbap Sauce: ( The Dressing)


Instructions

  1. Preheat oven to 400F and set rice to cook if using.
  2. Prep the tempeh. Slice tempeh in half widthwise (see photo) 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.
  3. Whisk marinade ingredients together in a small bowl and at the same time, whisk Bibinbap sauce ingredients together in another separate small bowl.
  4. Bake the tempeh. Remove tempeh from water carefully and pat dry.  Cut into squares, then triangles or strips. Toss with the marinade and place on a parchment- lined sheet-pan, in a single layer spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.
  5. Soft boil eggs if using.
  6. Make the cucumber salad. Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.
  7. Steam the veggies. 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. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain,  place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.
  8. Prep any garnishes you plan to use– cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste – getting the bowls ready to assemble.
  9. Once the rice and tempeh are done, assemble the bowls. 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.Spoon the flavorful Bibimpap sauce over the top.
  10. idthwise (see photo) 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.
  11. Whisk marinade ingredients together in a small bowl and at the same time, whisk Bibinbap sauce ingredients together in another separate small bowl.
  12. Remove tempeh from water carefully and pat dry.  Cut into squares, then triangles or strips. 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.
  13. While the tempeh bakes, prep your veggies and garnishes. Soft boil eggs if using.
  14. Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.
  15. In a medium sauce pan, 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. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain,  place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.
  16. Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste – getting the bowls ready to assemble.
  17. Once the rice and tempeh are done, assemble the bowls.
  18. Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs and sprinkle with sesame seeds.
  19. Spoon the flavorful Bibimpap sauce over top.
  20. Eat with chopsticks and enjoy!

Notes

If you don’t want to use tempeh, free free to sub tofu, salmon or chicken using the same marinade. You may need to adjust the cooking time.  If you have a beef lover amongst you, Traders Joe’s Bulgogi Beef is a nice option, especially when grilled. You can cook both tempeh and meat ( like chicken for example) on the same sheet pan, in separate corners for more options if you have vegans and meat eaters in the same house. Very adaptable!

Nutrition

  • Serving Size: 3 bowls without the egg.
  • Calories: 456
  • Sugar: 19.5 g
  • Sodium: 1066.8 mg
  • Fat: 13.7 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 65.3 g
  • Fiber: 9.6 g
  • Protein: 19.8 g
  • Cholesterol: 0 mg