Vegan Korean Bibimbap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Korean rice bowl with seasoned lentils, garlicky spinach, crisp vegetables, and umami-rich kimchi, topped with a vegan egg yolk sauce. Complex flavors balance sweet, savory, and spicy in an entirely plant-based dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cooked rice ((white or brown))
- 1 recipe Sweet Korean Lentils
- 1 recipe Vegan Toast Dipping Sauce
- 2 teaspoons sesame oil
- 6 cups fresh spinach
- 2 teaspoons soy sauce ((gluten-free if preferred) )
- 2 medium carrots, (peeled and matchsticked)
- 1/2 medium cucumber (matchsticked)
- 1/2 cup kimchi ((check to make sure it's vegan))
- 1 tablespoon sesame seeds ((optional))
- Sambal Oelek (, Sriracha, or other hot sauce (optional))
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
- 15m
- Cook
- 40m
- Sodium
- 384mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1003mg
- Calcium
- 107mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.