Vegan Bibimbap (Faux) Recipe

...& can you believe it, I held the fried egg?!? 😆 That's right folks, a bibimbap recipe, with no fried egg! I'll be the first to tell anyone, if I like a thing, I do the thing. So to not overdo the thing, I withheld the egg and labeled this as a vegan recipe. Hmph.

Pre- COVID-19, I would often be found perusing my local Asian Market for groceries, but moreover, to buy my fave 5 lb carton of fresh kimchi for just $8! I'd eat it straight out of the carton too or turn my kitchen into a Korean BBQ joint and top it over my homemade bibimbap.

So, what is bibimbap (pronounced: "BEE-bim-bap"), you might be asking? Here's a definition from the net: "Bibimbap is a Korean dish, that literally means "mixed rice". The term "bibim" means mixing various ingredients, while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating."

As you can see, I am missing some key ingredients, which is why I also labeled this as "faux", but besides the white rice (I used brown), kimchi, fried egg and meat, I would say this definitely satisfied my taste buds! Peep the recipe below...

  • Tofu, extra firm
  • Broccolini (or broccoli)
  • 10 Mushrooms, sliced
  • 1 Red Pepper, sliced
  • 1/2 yellow onion, sliced
  • 6 Garlic Cloves, minced
  • 1 Ginger nub, minced
  • 1 cup Brown Rice
  • Sriracha
  • 1 tbsp Gochujang 
  • Bragg Liquid Aminos (or Soy Sauce, if you don't have Aminos)
  • Sesame Seed Oil
  • Olive Oil
  • 2 tbsp honey
  • 2 tbsp cilantro, chopped
  • 2 tbsp lemon juice
  • Seasonings: sesame seeds, Himalayan Pink Salt, Black Pepper, Ground Ginger, 
Preparation for Tofu:
  • Drain tofu. About 30 minutes prior to cooking, I place my tofu in a large bowl, cover it with a napkin and place my heavy marble mortar on top and allow it to sit. This process allows for all of the water to drain from the tofu, which makes it easier to prepare and cook.
  • Once drained, cut tofu into tiny squares. Toss in and coat with the following ingredients: 
    • Gochujang, sesame seed oil, sesame seeds, salt, pepper and ground ginger.
    • Remember, season to taste.
  • Put the tofu in a plastic bag and place in the freezer, while you prepare your vegetables (about 30 minutes).
  • Chop whatever veggies you chose for your dish. I chose broccolini, red bell peppers and mushrooms, as they were all that I had on hand.
  • Sprinkle all of your seasonings, olive oil, minced garlic and toss. 
  • Place into an oven-safe dish and broil for about 15 minutes.
Cooking Tofu:
  • In a cast iron skillet, add olive oil and tofu. Brown tofu for about 10 minutes on each side. Be certain to keep an eye on the skillet, adding oil when necessary.
  • Once tofu is brown, add in onions, cilantro and sauté.
  • Add soy sauce, honey, sesame seeds, lemon juice, minced garlic and minced ginger to the skillet, tossing the tofu quickly, to not burn the skillet.
  • Remove from heat.
Brown Rice:
  • Follow cooking instructions from the rice you're using.
I like to layer my bowl, starting with brown rice, vegetables, tofu and then drizzle the top with Sriracha.