How is the rice globe created in this bibimbap recipe?

To create the rice globe, half of the cooked medium or short grain rice is pressed gently into a small wet bowl, then inverted into a larger serving bowl.

What gives the radishes and cucumber their distinct flavor?

The radishes and cucumber are quickly pickled by sprinkling them with salt and covering them with rice vinegar, allowing them to sit and absorb the flavors.

How is the spinach prepared for this Simple Bibimbap?

The spinach is quickly wilted in boiling water, then immediately shocked in ice-cold water before being squeezed dry and seasoned with salt and minced garlic.

Can I use homemade chili sauce for this bibimbap?

Yes, the recipe specifically links to a Four-Ingredient Thai Chili Sauce, indicating homemade chili sauce is an excellent option for this dish.

How should I store leftover Simple Bibimbap?

Leftover bibimbap, with its fresh vegetables and rice, should be stored in an airtight container in the refrigerator and consumed within 1-2 days for best freshness.

10 years ago

Simple Bibimbap
[Vegan]

JM By: Jenny Mustard

Author Bio

Minimalist recipes — less is always more! I am minimalist vegan Jenny Mustard – fashion blogger,... Read More

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A vibrant Simple Vegan Bibimbap bowl featuring a central white rice globe, surrounded by colorful sections of pickled radishes, sliced cucumber, wilted spinach, sauteed carrots, mushrooms, and topped with fried tofu cubes, green onions, and sesame seeds.

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Simple Bibimbap [Vegan]

Bibimbap is a Korean dish consisting of rice mixed with seasoned sautéed vegetables and spicy chili sauce. It's typically served in a dolsot, or a stone bowl, so that the rice at the bottom becomes crispy. This simplified version combines all the flavors of bibimbap with carrots, mushrooms, radishes, and... Read More

Ingredients You Need for Simple Bibimbap [Vegan]

2 portions cooked medium grain or short grain rice
About 6-8 radishes, quartered
1/3 cucumber, thinly sliced and seeds removed
3 tablespoons rice vinegar
1/2 pound spinach
2 small carrots, thinly sliced
About 8 small mushrooms, quartered
1/4 cup chili sauce
A handful of fried tofu cubes
3 garlic cloves, minced
Salt and white pepper
1 green onion, sliced
Toasted sesame seeds, to taste

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How to Prepare Simple Bibimbap [Vegan]

Place the cucumber slices and radishes in two different bowls. Sprinkle with salt and add half of the rice vinegar to each bowl, making sure the vegetables are covered. Let sit.
Wilt the spinach in boiling water for less than a minute. Remove the hot water and cover the spinach in ice cold water straight away. When cold, squeeze to remove the excess water. Sprinkle with salt and 1/3 of the garlic. Let sit.
Sauté the carrots and mushrooms in a little bit of water, salt, and white pepper until just softened, but with still crunch left in the carrots.
In a small wet bowl, add half of the cooked rice, and press down gently with a spoon. Turn the bowl upside down in a larger bowl, creating a rice globe in the middle of the larger bowl. Repeat for the second serving.
Place the different prepared vegetables and the chili sauce around the rice globe. Add the tofu on top, and sprinkle with a generous amount of sesame seeds and green onion.
Mix and serve.