Bibimbap Vegan and Vegetarian – That’s How it Works

Bibimbap is a traditional Korean dish that can be made vegetarian or vegan with a few modifications. In this article, we will tell you what you need and how best to proceed when cooking.

Cooking bibimbap vegan and vegetarian – vegetarian variations

For two portions of the vegetarian version of the dish, you need 150 grams of short-grain rice, 2 small lettuce leaves, 1 small zucchini, 4 brown mushrooms, 1/4 Chinese cabbage, 1 carrot, 1/2 smoked tofu, 4 tablespoons soybean sprouts, 2 eggs, 2 tablespoons dark soy sauce, sesame oil, and salt. For the right sauce, you also need 2 teaspoons sesame seeds, 1 tablespoon sesame oil, 1 teaspoon vinegar, 2 teaspoons sugar, and 2 tablespoons chili paste.

1. First, prepare the rice according to the package instructions and set it aside.
2. Now turn to the vegetables. First wash the lettuce leaves, as well as the courgettes, mushrooms, and Chinese cabbage. Then cut the vegetables into small strips.
3. Also, wash the bean sprouts.
4. Now put a little sesame oil in a pan and heat it. Then sauté the vegetables, apart from the lettuce leaves, briefly one after the other, each with a pinch of salt.
5. Then pan fry the tofu with sesame oil and soy sauce until crispy.
6. Also, fry the eggs into fried eggs.
7. Now it’s time for the sauce: Roast the sesame seeds in the pan and then mix them with the other ingredients.
8. To serve, divide the rice into two bowls, then divide the vegetables, tofu, and two fried eggs on top.

So it becomes a vegan dish

You can also cook Korean dish vegan. For two servings of this variant, you need 200 grams of mushrooms, 1 carrot, 1/3 cucumber, 2 spring onions, 6 radishes, 600 grams of fresh spinach leaves, 1 clove of garlic, 250 grams of firm tofu, 2 tablespoons of cornstarch, 2 teaspoons of soy sauce, 150 grams of short-grain rice, sesame seeds, salt, pepper, and gojuchang.

• First, prepare the vegetables. Wash this and then grate the cucumber and carrot into small pieces. Also cut the mushrooms, radishes, and garlic clove into fine slices.
• Then cut the tofu into cubes and cover it with cornstarch.
• Now put some sesame oil in a pan and fry the tofu cubes in it until they are crispy. Then add some soy sauce and continue frying the tofu for about a minute. Then sprinkle some sesame seeds on top.
• Then fry the mushrooms and deglaze them with soy sauce.
• Now put a little water in the pan and sauté the garlic in it for about 2-3 minutes. After that, add the spinach and put the lid on the pan. When the spinach has shrunk significantly, you can season it with salt, pepper, and a little soy sauce.
• Then divide the rice into two bowls and spread the vegetables and some sesame seeds on top. Serve the dish with gojuchang.