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Food Monster - Recipes

Cast-Iron Skillet Bibimbap [Vegan]

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Bibimbap is traditional Korean dish which consists of cooked rice and varied toppings, traditionally served in a hot stone pot called a dolsot. This version is made with carrots, red cabbage, mung bean sprouts, cucumbers, pan-fried mushrooms, and spicy tofu. A cast-iron skillet is used in place of a dolsot, making the rice crispy.

Cast-Iron Skillet Bibimbap [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

For the Bibimbap:

  • Cooked rice, cold
  • Generous handful mung bean sprouts
  • 1 cup broccoli florets, steamed
  • Scallions, minced
  • Sesame seeds, toasted

For the Cucumber:

  • 1 medium cucumber, cut to half moons
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar

For the Sesame Red Cabbage:

  • Chunk of red cabbage, cut to thin strips
  • Neutral tasting vegetable oil, for frying
  • A couple of drops toasted sesame oil
  • A pinch of salt

For the Carrots:

  • 2-3 carrots, julienned
  • Neutral-tasting vegetable oil, for frying
  • A couple of drops toasted sesame oil

For the Pan-Fried Mushrooms:

  • 1 cup button mushrooms, quartered
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon mirin

For the Tofu and Sauce:

  • 1 tablespoon sugar
  • 3 tablespoon soy sauce
  • 5 tablespoon water
  • 2 tablespoon gochujang
  • 1 teaspoon corn starch
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon mirin
  •  8.81 ounces tofu
  • Neutral-tasting vegetable oil, for frying
  • 2 teaspoons fresh ginger, minced
  • 1 garlic clove, minced

Preparation

To Make the Cucumber:

  1. Combine vinegar and sugar. Add cucumber slices and let them marinate.

To Make the Sesame Red Cabbage:

  1. Cut cabbage to thin strips. Fry over high heat for 2 minutes. Add salt and sesame oil. Set aside.

To Make the Carrots:

  1. Julienne carrots. Fry over high heat for 2 minutes. Add sesame oil. Set aside.

To Make the Pan-Fried Mushrooms:

  1. Quarter mushrooms. Fry mushrooms on hot and dry pan until they have shrunk. Set heat to medium-low. Add soy sauce and mirin and continue frying until all liquid has evaporated. Set aside.

To Make the Tofu and Sauce:

  1. Make the sauce by mixing first seven ingredients together.
  2. Mince ginger and garlic and cut tofu to cubes. Heat a splash of oil on frying pan and fry tofu cubes couple of minutes each side until they are crispy and golden brown. Set heat to medium-low and add half of the sauce to pan. Stir until all tofu cubes are coated with sauce.
  3. Pour remaining sauce to small pot and set it over heat. Bring sauce to boil and set it aside when it has thickened.

To Assemble:

  1. Prepare cucumber, red cabbage, carrots, tofu and sauce according to instructions. Steam broccoli, mince scallions and toast sesame seeds.
  2. Brush bottom and sides of cast iron skillet with oil. Preheat skillet on the stove. When skillet is hot add cold rice. Press the rice to firm layer with back of the spoon. Cover the skillet with a lid or piece of foil. Fry the rice over middle heat for 7 minutes or until it’s golden brown and crispy.
  3. Arrange prepared vegetables and tofu on top of the rice. Drizzle them with sauce and garnish with sesame seeds and scallions. Mix rice and vegetables just before serving and serve with remaining sauce.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


RiceSesame Seeds

 

AUTHOR & RECIPE DETAILS


photo

Hi, I'm Maikki Vasala, a Finnish foodie and food blogger who writes in English and Finnish. I love green tea, fresh bread, sunny mornings and peonies. I like to cook with colorful, fresh ingredients; in my cooking, I mix and match recipes from around the world. While I often find my inspiration in Asian and Middle Eastern cuisines, there's also time for the occasional Finnish specialty. Visit my bilingual blog Maikin Mokomin to find out more!


 

 



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40 comments on “Cast-Iron Skillet Bibimbap [Vegan]”

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Mayra García
8 Months Ago

Andre PositiveEnergy Ennis


Reply
Mitchell Brown
8 Months Ago

Connar Nicol


Reply
Youssra Wahbi
8 Months Ago

Rogina Rentz ! :D


Reply
Rogina Rentz
21 Jan 2016

My favorite!!!

Kristine May Pangandian Magno
8 Months Ago

Jim Magno


Reply
Christine Spinelli
8 Months Ago

Rebecca Ritchie


Reply
Lizzy Kate
8 Months Ago

Randall Purkis


Reply
Vaishali Joglekar
8 Months Ago

I love bibimbap!!! Thanks for this...


Reply
Sarah Pigou
8 Months Ago

Jono Ridler?


Reply
Julie Schwartz
8 Months Ago

For Brittany Raplee because this is grade A Korean food


Reply
Aly Rob
8 Months Ago

Sarah Steiner nom.


Reply
Sarah Steiner
20 Jan 2016

I can make this! Lol one of the very few things I can actually cook. Let's do a dinner and wine night soon and grub on yummy Korean food!

Aly Rob
21 Jan 2016

Sarah Steiner omg yassss! I will cry if you make this! Ive been craving korean food! let's have a dinner and wine night soon pleaseeee ahhhh!!



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