Vegan Korean Bibimbap Style Bowl

I love Korean food! I even have a Korean food truck! This recipe for vegan Korean bibimbap is a perfect healthy alternative to heavier meat and sugar laden recipes that are normal Korean fare. This is the perfect recipe for your Veganuary resolution!

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Vegan Korean Bibimbap Style Bowl

Course Main Course, Salad
Cuisine Korean
Keyword Bibimbap, bowl, buddha, buddha bowl, how to cook tempeh, Korean, korean bibimbap, vegan, vegan bowl
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2
Calories 595kcal


  • 2 cups cooked rice- short grain brown is my preference
  • 1 batch Korean Baked Tempeh meat-eaters see notes
  • 1 cup match stick carrots
  • 2 handfuls spinach steamed or keep fresh
  • 2 ounces shiitake mushrooms steamed
  • 1 turkish cucumber cut into thin disks
  • salt generous pinch
  • splash rice wine vinegar
  • cup red onion thinly sliced & optional
  • ½ cup fresh kimchi


  • scallions sesame seeds, soft boiled eggs
  • cilantro
  • gochujang

The Sauce

  • 1 tablespoon soy sauce or GF alternative
  • 1 tablespoon Gochujang or sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon rice syrup can sub agave nectar or honey


  • Preheat oven to 400F
  • Set rice to cook and start the tempeh.
  • Soft boil your eggs if using.
  • 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.
  • 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.
  • 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.
  • Once the rice and tempeh are done, assemble the bowls.
  • 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.
  • Spoon the flavorful Seoul Sauce over top.
  • Eat with chop sticks and enjoy!


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!


Calories: 595kcal | Carbohydrates: 117g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 831mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9075IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 4mg

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