Author: This vegan bibimbap is loaded with flavor and texture, featuring sweet and savory Korean-inspired lentils, sautéed spinach, crunchy vegetables, spicy kimchi, and a rich vegan egg yolk-style sauce, all served over a bed of fluffy rice. It's colorful, satisfying, and perfect for meal prep or an easy weeknight dinner.
Bibimbap will always make me think of my college roommate Ashley. During my time at CalArts in Los Angeles, we had a favorite little Korean restaurant we would visit whenever we needed some serious comfort food. Ashley always ordered a sweet and savory soup, while I went straight for the bibimbap every single time. Now, of course, this dish isn't actually traditionally Korean, but I've used my Sweet Korean Lentils and Vegan Egg Yolk (which is like an egg yolk) for a similar vibe. Then just sauté up some spinach, grab a jar of vegan-friendly kimchi and pair it all on a bed of rice with some fresh carrots and cucumbers. Delish!
Why This Vegan Bibimbap Is Worth Adding to Your Menu
- Loaded with texture: Tender lentils, fluffy rice, crunchy vegetables, and silky sauce make every bite interesting.
- Perfect balance of flavors: Sweet, savory, tangy, spicy, and rich all in one bowl.
- Great for meal prep: Most of the components can be prepared ahead of time.
- Make it your own: Add extra vegetables, adjust the spice level, or make other changes to put your own spin on this recipe.
Ingredients for Vegan Bibimbap
- Cooked Rice: White rice is traditional, but brown rice also works.
- Sweet Korean Lentils: These add hearty texture and sweet-savory Korean-inspired flavor.
- Vegan Egg Yolk Sauce: Instead of the usually jammy egg yolk.
- Sautéed Spinach: You'll need sesame oil, fresh spinach, and soy sauce for this.
- Toppings: Carrots, cucumber, vegan kimchi, sesame seeds, and sambal oelek.
How to Make Vegan Bibimbap
- Make the Korean Lentils: Follow the instructions for that recipe as written.
- Make the Vegan Egg Yolk: Follow the instructions as written.
- Make the Rice: Make sure it's nice and fluffy, not soggy!
- Sauté the Spinach and Assemble: Heat the sesame oil in a skillet over medium heat. Add the spinach and soy sauce and cook for 1 to 2 minutes, just until wilted. Divide the components into bowls and top with the vegan egg yolk.
What to Serve with Vegan Bibimbap
This bowl is a complete meal on its own, but it also pairs nicely with:
Storage and Meal Prep
- Refrigerator: Store the individual vegan bibimbap components separately in airtight containers for up to 4 days. Assemble fresh bowls throughout the week using the prepared ingredients.
- Reheating: Warm the rice, lentils, and spinach before assembling. The fresh vegetables and sauce are best added just before serving.
If you try this vegan bibimbap, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Vegan Korean Bibimbap
Servings:
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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 Oelek, , Sriracha, or other hot sauce (optional)
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.
Susan says
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 !
Susan says
I meant tvp but was autocorrected, so much for editing !
Steph Attwood says
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.
Sam Turnbull says
Amazing! Thrilled you enjoyed it so much, Steph 🙂
Katie says
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!
Sam Turnbull says
Amazing!! So happy you loved it, Katie 🙂
tajhizyar laboratory equipment says
Thanks for your useful info !
N says
It seems hot for food its watching you...
Sam Turnbull says
Haha, yeah... it wouldn't be the first time.
Adri says
Turned out amazingly, as your recipes always do!
Sam Turnbull says
Awww shucks, thank you!!
Beryl says
I love Korean food! I tried the recipe and it was fantastic. Thanks for motivating me in the kitchen!
Sam Turnbull says
Thrilled you enjoyed it so much, Beryl 🙂
Deb Zak says
Looks terrific. How'd you make the :egg: look round and hold it's shape?
Rustle says
I am wondering that, too!
Sam Turnbull says
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!
Bethery says
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!
Sam Turnbull says
Haha! Awesome!! I hope you enjoy my version, Bethery 🙂
Jenn Brown says
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!
Sam Turnbull says
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!
Danielle says
Wow! This looks legit!
Sam Turnbull says
Thank you!