Although this is not a traditional preparation of a Korean bibimbap (which normally has animal products in it and is prepared in a clay pot), this version is SO satiating and can easily be personalized to your liking with your favorite vegetables.

Bibimbap For One [Vegan]





Cooking Time




For the Bowl:

  • White rice, sushi rice, or brown rice
  • 1 teaspoon rice wine vinegar (optional)
  • Baked or pan-fried tofu
  • Steamed kale
  • Green onions or shallots
  • Carrots
  • Broccoli
  • Corn

For the Sauce:

  • 2 tablespoons water or more
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1 tablespoon soy sauce
  • 1/2 tablespoon maple syrup or 1 tablespoon agave or sugar
  • 1/4 teaspoon sesame oil
  • 1 clove garlic
  • Sesame seeds


  1. Cook the rice as per the package’s instructions.
  2. While the rice is cooking, prep all of the remaining ingredients. You can decide to steam, fry, bake, or even leave the ingredients raw.
  3. Once the rice is cooked; you can go ahead and plate it or take an extra step and pan-fry it for a few minutes on low heat (with a little bit of sesame oil or directly on a non-stick pan). If you like the taste of rice wine vinegar in rice (like sushi rice from sushi restaurants) add it in before pan-frying the rice.
  4. While the rice is frying, whip all of the sauce ingredients together in a small mixing bowl.
  5. Layer the bowl as you want with all of the ingredients and place a big dollop of the gochujang sauce.

Nutritional Information

Total Calories: 486 | Total Carbs: 82 g | Total Fat:9 g | Total Protein: 20 g | Total Sodium: 1594 g | Total Sugar: 23 g Calculation used 1 cup of white rice, 2 ounces of baked tofu, 1/4 cup of steamed kale, 1/4 cup of steamed broccoli, 1/2 cup of carrots, and 1/4 cup of corn. Does not include sesame seeds. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.