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    Home » Recipes » Recipes

    July 15, 2018 22 Comments

    Vegan Korean Bibimbap

    2.4K shares
    Jump to Recipe

    Bibimbap will always remind me of Ashley, (who was my roommate from college), hangovers, and California. You see I did my Masters of Fine Art at the California Institute of the Arts (CalArts), in LA, where I lived with Ashley for 3 years. It became a routine that when we had our typical beer pong type hangovers we would go to this tiny little Korean restaurant where Ashley would order a sweet and savoury soup, and I always opted for bibimbap. So it was due time I bring this dish back into my life and make Vegan Korean Bibimbap.

    Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. #itdoesnttastelikechicken #bibimbap #veganrecipes #koreanrecipe

    Now, of course, this dish isn't actually traditionally Korean as lentils aren't used in Korean cooking, but I've used all of the same flavours to get that amazing Korean vibe. I use my recipe for Sweet Korean Lentils, and my Vegan Toast Dipping Sauce (which is like an egg yolk). Then just sauté up some spinach, grab a jar of vegan-friendly kimchi and pair it all together on a bed of rice with some fresh carrots and cucumbers. Let's just say I polished off this giant bowl of deliciousness in record time.

    Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. #itdoesnttastelikechicken #bibimbap #veganrecipes #koreanrecipe

    I'm so happy to bring back bibimbap comfort into my life again (hopefully enjoyed without the hangover). The sweet and savoury lentils, spicy and tangy kimchi, and the rich egg yolk sauce make this dish total mouth heaven!

    Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. #itdoesnttastelikechicken #bibimbap #veganrecipes #koreanrecipe

    To make Vegan Korean Bibimbap: prepare the Sweet Korean Lentils and Vegan Toast Dipping Sauce according to the directions. These two dishes along with the rice can be prepared ahead of time and reheated before serving if desired.

    Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. #itdoesnttastelikechicken #bibimbap #veganrecipes #koreanrecipe

    To make the spinach, add the sesame oil to a skillet or frying pan and put over medium heat. When hot add the spinach and soy sauce. Stir and cook for 1 - 2 minutes just to wilt the leaves, don't overcook. Remove from heat.

    To assemble the bowls, divide the rice evenly among the bowls. Follow the rice with the Sweet Korean Lentils, cooked spinach, carrots, cucumber, kimchi, and the drizzle the Vegan Toast Dipping Sauce in the middle of the bowl (or anywhere that you want it, omnomnom). Garnish with sesame seeds and hot sauce if desired.

    Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. #itdoesnttastelikechicken #bibimbap #veganrecipes #koreanrecipe

    Print Recipe
    5 from 9 votes

    Vegan Korean Bibimbap

    Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Korean
    Servings: 4
    Calories: 571kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 4 cups cooked rice (white or brown)
    • 1 recipe Sweet Korean Lentils
    • 1 recipe Vegan Toast Dipping Sauce

    For the sautéed spinach:

    • 2 teaspoons sesame oil
    • 6 cups fresh spinach
    • 2 teaspoons soy sauce (gluten-free if preferred)

    For the toppings:

    • 2 medium carrots, peeled and matchsticked
    • ½ medium cucumber, matchsticked
    • ½ cup kimchi (check to make sure it's vegan)
    • 1 tablespoon sesame seeds (optional)
    • Sambal , Sriracha, or other hot sauce (optional)
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    Instructions

    • Prepare the Sweet Korean Lentils and Vegan Toast Dipping Sauce according to the directions. These two dishes along with the rice can be prepared ahead of time and reheated before serving if desired. 
    • To make the spinach, add the sesame oil to a skillet or frying pan and put over medium heat. When hot add the spinach and soy sauce. Stir and cook for 1 - 2 minutes just to wilt the leaves, don't overcook. Remove from heat.
    • To assemble the bowls, divide the rice evenly among the bowls. Follow with the Sweet Korean Lentils, cooked spinach, carrots, cucumber, kimchi, and the drizzle the Vegan Toast Dipping Sauce in the middle of the bowl. Garnish with sesame seeds and hot sauce if desired.

    Nutrition

    Calories: 571kcal | Carbohydrates: 86g | Protein: 20g | Fat: 15g | Saturated Fat: 1g | Sodium: 1492mg | Potassium: 981mg | Fiber: 17g | Sugar: 10g | Vitamin A: 9495IU | Vitamin C: 20.2mg | Calcium: 142mg | Iron: 6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

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    Reader Interactions

    Comments

    1. Susan says

      April 09, 2021 at 10:57 pm

      5 stars
      My omnivore husband enjoyed this as well as I did and I like it better than the tofu and top versions I’ve tried. We used sautéed zucchini and red bell pepper instead of spinach. Loved it! The next day we had it with steamed and sautéed broccoli and both days with spicy kimchi. The egg was a great addition !

      Reply
      • Susan says

        April 09, 2021 at 10:59 pm

        I meant tvp but was autocorrected, so much for editing !

        Reply
    2. Steph Attwood says

      November 12, 2020 at 3:12 am

      5 stars
      OMG I made this last night for my vegan friends. I love bim bap it’s one of my favourite dishes and this was excellent. Those lentils yum. I also used a slice of silken tofu for the egg white.

      Reply
      • Sam Turnbull says

        November 13, 2020 at 12:52 pm

        Amazing! Thrilled you enjoyed it so much, Steph 🙂

        Reply
    3. Katie says

      May 07, 2020 at 2:13 pm

      5 stars
      This turned out incredible! So healthy and so delicious. I lived in Korea for a while and miss the food so thank you for this. I was surprised by how ‘beefy’ the lentils were. Will be making again for sure!

      Reply
      • Sam Turnbull says

        May 13, 2020 at 3:27 pm

        Amazing!! So happy you loved it, Katie 🙂

        Reply
    4. tajhizyar laboratory equipment says

      January 14, 2020 at 12:17 am

      5 stars
      Thanks for your useful info !

      Reply
    5. N says

      October 05, 2018 at 11:02 pm

      5 stars
      It seems hot for food its watching you...

      Reply
      • Sam Turnbull says

        October 06, 2018 at 11:25 am

        Haha, yeah... it wouldn't be the first time.

        Reply
    6. Adri says

      August 08, 2018 at 11:47 am

      5 stars
      Turned out amazingly, as your recipes always do!

      Reply
      • Sam Turnbull says

        August 09, 2018 at 10:35 am

        Awww shucks, thank you!!

        Reply
    7. Beryl says

      July 25, 2018 at 9:19 pm

      5 stars
      I love Korean food! I tried the recipe and it was fantastic. Thanks for motivating me in the kitchen!

      Reply
      • Sam Turnbull says

        July 26, 2018 at 9:48 am

        Thrilled you enjoyed it so much, Beryl 🙂

        Reply
    8. Deb Zak says

      July 15, 2018 at 12:19 pm

      Looks terrific. How'd you make the :egg: look round and hold it's shape?

      Reply
      • Rustle says

        July 16, 2018 at 7:45 am

        I am wondering that, too!

        Reply
      • Sam Turnbull says

        July 16, 2018 at 9:42 am

        When I was setting up for photography the egg yolk sauce cooled down a bit and when I spooned it on it just kinda did that!

        Reply
    9. Bethery says

      July 15, 2018 at 12:10 pm

      My sister married a Korean in 1975! So, I've been eating Korean food since then, and Bi Bim Bap has always been a favorite. And Jap chae, and sahm, and.....Can't wait to try it with the dipping sauce. For me, the egg yolk was always an important part. I'm so glad Korean food is so au courant right now!

      Reply
      • Sam Turnbull says

        July 16, 2018 at 9:41 am

        Haha! Awesome!! I hope you enjoy my version, Bethery 🙂

        Reply
    10. Jenn Brown says

      July 15, 2018 at 11:59 am

      I can't wait to try this! I have been craving Bi Bim Bap, and I'm excited to try the vegan egg yolk! I have the black salt in my amazon cart. Could I marinate the carrots and cucumber with some rice vinegar or other flavors to soften them up a bit? I love the lentil addition for protein. Thanks Sam!

      Reply
      • Sam Turnbull says

        July 16, 2018 at 9:40 am

        Hi Jenn, absolutely! I liked having the break of a fresh veggie as all of the other flavours are pretty strong, but if you want more of a pickled vegetable, then by all means, go for it!

        Reply
    11. Danielle says

      July 15, 2018 at 11:11 am

      Wow! This looks legit!

      Reply
      • Sam Turnbull says

        July 16, 2018 at 9:39 am

        Thank you!

        Reply

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