Vegan Bibimbap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean rice bowl topped with sesame-garlic vegetables and tofu, drizzled with spicy gochujang sauce. This vegan bibimbap is restaurant-quality, satisfying, and full of bold, fiery flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup short-grain rice
- 1/4 cup gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon organic brown sugar
- 2 tablespoons water
- 1 garlic clove, (minced)
- 1 tablespoon vegetable oil
- 1 (16 ounce/454 gram) package super-firm tofu, (cut into 1/2-inch cubes)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon organic brown sugar
- 2 tablespoons vegetable oil, (divided)
- 8 ounces shiitake mushrooms, (stems removed, caps sliced)
- Salt, (to taste)
- 4 garlic cloves, (minced, divided)
- 5 teaspoons toasted sesame oil, (divided)
- 2 medium carrots, (sliced into matchsticks)
- 1 medium zucchini, (sliced lengthwise into 1 to 2 inch batons)
- 3 cups fresh spinach
- 1/2 cup bean sprouts
- 2 scallions, (chopped)
- Toasted sesame seeds
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 1232mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1112mg
- Calcium
- 224mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.