Rebecca’s Bibimbap Bowl

Name: Rebecca’s Bibimbap Bowl
Total time: 1 h
Ingredients: 5 tablespoons vegan gochujang; 4 teaspoons rice or apple cider vinegar; Pinch of black pepper; 2–3 cloves garlic; 1 tablespoon neutral oil, such as rapeseed/canola or avocado oil; 2 tablespoons dark soy sauce; 1 tablespoon neutral oil, such as rapeseed/canola or avocado oil; 1 tablespoon neutral oil, such as rapeseed/canola or avocado oil; 4 teaspoons sesame oil; Sesame seeds; 150–200 ml/5–7 fl oz/⅔ cup–scant 1 cup water; 300 g/10½ oz vegan kimchi (75 g/2¾ oz per portion, but I’m Korean, so I usually double this); 4 teaspoons rice or apple cider vinegar; 6 tablespoons sesame oil; 4 courgettes/zucchini; 4 courgettes/zucchini; 3 carrots; 400 g/1 oz/2¼ cups uncooked sushi rice; 1 tablespoon neutral oil, such as rapeseed/canola or avocado oil; Pinch of sea salt; 500 g/1 lb 2 oz/2 cups medium-firm tofu; 400 g/1 oz/2 cups bean sprouts; 800 g/1 lb 12 oz/2 cups spinach; 12 shiitake, oyster or button mushrooms; 12 shiitake, oyster or button mushrooms; 12 shiitake, oyster or button mushrooms

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Bibim means to mix and bap means rice. This dish was born out of laziness to take all the banchan, side dishes, and eat them all at once, to get rid of all the small bowls and plates. I ate this dish when I was little without calling it bibimbap. When my mom didn’t feel like cooking, she’d chuck all the banchan into a big bowl with sesame oil and gochujang

Ingredients

Side dish
Vegan
Gluten-free

Ingredients

Method