Bibimbap Recipe (Korean Rice Bowl)
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.7

Bibimbap Recipe (Korean Rice Bowl)

NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 45%
CARBS 70G52% OF CAL
8G FIBER0G ADDED0G INTRINSIC37G OTHER25G TOTAL SUGAR
FAT 20G34% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Korean rice bowl with marinated tempeh, steamed vegetables, kimchi, and pickled cucumber in a gochujang-based sauce. A healthy, plant-based version of the traditional dish.

mainkoreanbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 2 cups cooked rice- short grain brown is my preference
  • 1 batch Korean Baked Tempeh ( meat-eaters see notes)
  • 1 cup steamed, grated or match stick carrots ( or keep fresh)
  • 2 handfuls steamed spinach (or keep fresh)
  • 2 ounces steamed shiitake mushrooms
  • 1 turkish cucumber, cut into thin disks
  • generous pinch salt and splash rice wine vinegar
  • ⅛ cup thinly sliced red onion (optional)
  • ½ cup fresh kimchi
  • Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs
  • 1 ½-2 tablespoons korean chili paste (Gochujang) – or use chili garlic paste or sriracha sauce
  • 1 tablespoons sesame oil
  • 3 tablespoons maple syrup or brown sugar
  • 1 ½ tablespoons soy sauce or GF alternative
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon minced garlic
  • 1 tablespoon soy sauce or GF alternative,
  • 1 tablespoon sriracha, or Gochujang
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
PREP
25M
SODIUM
1548MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.