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Vegan Bibimbap with Spicy Tempeh

Enjoy this classic Korean rice dish with a plant-based twist! No eggs or meat necessary but still comforting and delicious like the original.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Korean, Vegan
Servings: 3

Ingredients

Spicy Tempeh

  • 8 oz tempeh cubed
  • 1 tbsp gochujang*
  • 1 tbsp soy sauce
  • ½ tbsp Japanese Worcestershire sauce**
  • ½ tsp rice vinegar or apple cider vinegar
  • 1 tsp toasted sesame oil*
  • 1 small garlic clove minced

Carrots

  • 2 small carrots julienned
  • ¼ tsp salt
  • 1 tsp cooking oil

Mushrooms

  • 4 oz shiitake mushrooms (or other mushrooms of choice) sliced
  • 1 tsp soy sauce
  • 1 tsp cooking oil

Zucchini

  • 2 small zucchini juilenned
  • ¼ tsp salt
  • 1 tsp cooking oil

Other toppings

  • 1 thin cucumber (such as Japanese or Persian cucumber) julienned or thinly sliced
  • bean sprout salad can omit gochugaru
  • 2-3 cups steamed rice

Sauce

Instructions

  • Prep tempeh: You can do this the day before and let the tempeh marinate overnight, so you can throw together the bibimbap in about 30 minutes. Add tempeh to a saucepan filled with 1-2 inches of water. Bring to a simmer and cook for 10 minutes.
  • Make tempeh marinade: In a shallow dish or ziplock bag, mix together gochujang, soy sauce, Worcestershire sauce, vinegar, sesame oil, and garlic. Add tempeh and marinate at least 30 minutes, or overnight.
  • Bake tempeh: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place tempeh cubes on parchment paper (shake off excess marinade), keeping some space between the tempeh so they crisp up. Brush the tops with marinade. Bake 10 min, flip tempeh over and brush with marinade. Bake for another 10-15 minutes or until golden and crispy.
  • While the tempeh is baking, prepare the bibimbap toppings: Cook carrots, mushrooms, and zucchini separately (technically you can cook them all together, but the presentation of your bibimbap won't be as nice). Heat oil in a pan, then add veggie and salt/soy sauce. Cook until tender.
  • Make sauce: Mix together gochujang, Japanese Worcestershire sauce (or sugar), sesame oil, and vinegar. Taste and adjust seasonings as desired.
  • Build bibimbap bowls: Place steamed rice on the bottom of your bowls. Top with cucumbers, bean sprout salad, carrots, mushrooms, zucchini, and tempeh. Drizzle with sauce, mix, and dig in! You can also garnish with some toasted sesame seeds.

Notes

JAPANESE WORCESTERSHIRE SAUCE: Or sub sweetener of choice.
GLUTEN-FREE: Some gochujang contain wheat, so check the ingredients. I like this gluten-free gochujang.