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]
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
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
- Cook the rice as per the package’s instructions.
- While the rice is cooking, prep all of the remaining ingredients. You can decide to steam, fry, bake, or even leave the ingredients raw.
- 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.
- While the rice is frying, whip all of the sauce ingredients together in a small mixing bowl.
- Layer the bowl as you want with all of the ingredients and place a big dollop of the gochujang sauce.