I love a delicious bibimbap, a Korean dish that means “mixed rice.” Traditionally, this dish is served in individual hot bowls with rice on the bottom and a delicious hot sauce on top. The bottom layer of rice is hot and crispy, and the vegetables (meat and eggs are often used in non-vegetarian versions of this dish) are crisp-tender—and then you mix it all together at the table. This delicious classic recipe can easily be made plant-based with a few swaps. This easy Vegan Bibimbap Skillet features a variety of vegetables and tofu and is one of my favorite delicious recipes. While I’m a big fan of traditional Korean cuisine, I’m not really an expert. Check out the work of my favorite nutritionist colleague and friend Maggie Moon, an expert on this cultural cuisine.
Prepare this entire bibimbap recipe in a skillet and put it on the table for a meal made in heaven! Note: gochujang, a Korean chili paste, is the key to this recipe. This chili sauce is just right but not too spicy. You can find it in Asian specialty stores or online. Sesame oil is also key to the nutty flavor of this dish.
This recipe is super easy, as long as you’re organized. Put all the ingredients together and chop the vegetables while the rice is cooking. The last few steps only take about 10 minutes, and then you’re ready to assemble the skillet and get ready to use it!
Check out my IG live plant-based cooking classes to learn how to make easy vegan skillet meals. Follow along with me as I make this Easy Vegetable Tofu Bibimbap Skillet Recipe.
Step by step guide:
describe
This easy Korean-style Vegan Bibimbap Skillet is a dish made in heaven. This recipe builds on the classic jambalaya tradition, featuring layers of brown rice, tofu and crispy vegetables in a delicious sauce.
rice:
- 3 cups Cooked short-grain or medium-grain brown rice (according to package directions)
- 1 tablespoon sesame oil
Marinated tofu:
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili sauce, find vegetarian, gluten-free)
- 1 (15-ounce package) firm tofu, pressed and cut into approximately triangles 2–3 inches wide
vegetable:
Green vegetables:
- 1 Large bunches of vegetables (beets, cabbage, spinach), roughly chopped
- ¼ cup water
decorate:
- Start by cooking the rice according to package directions. While the rice is cooking, assemble all remaining steps (tofu, veggies, veggies) as shown below.
- Make the tofu with the marinade: Whisk together 2 tablespoons sesame oil, rice vinegar, and chili sauce to make the marinade. Place sliced tofu in a shallow microwave-safe dish, pour half of the marinade over the tofu, and marinate for 10 minutes. Microwave tofu and marinade for 4 minutes. Do not drain fluid. While the tofu is cooking, prepare the vegetables.
- Make the vegetables: Place thinly sliced carrots, zucchini, and peppers in a thin layer on a baking sheet (sprayed with nonstick cooking spray), sprinkle with garlic, and roast on top rack of oven (400 F) until crisp Tender – about 6-8 minutes. While the vegetables are roasting, prepare the skillet rice.
- Prepare skillet rice: Heat a large skillet until very hot. Brush the bottom and sides of the skillet with 1 tablespoon sesame oil. Use a spoon to press the cooked rice evenly into the bottom of the skillet. Return to medium heat, cover, and cook until rice begins to turn golden on all sides (do not stir), about 7 minutes. While the rice is cooking, prepare the vegetables.
- Cook vegetables: Place vegetables in a medium saucepan, cover with water and steam until tender, about 2-3 minutes. Drain the water.
- Assemble the veggies and tofu skillet: Remove the lid of the rice skillet and place the veggies, greens and tofu on top. Pour remaining marinade over skillet and sprinkle with sesame seeds. Immediately remove from skillet and place in a bowl.
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- category: dinner
- gourmet food: Korean
Nutrition
- Serving size: 1 serving
- Calories: Chapter 377
- sugar: 6 grams
- sodium: 159 mg
- fat: 15g
- Saturated fat: 2 grams
- carbohydrate: 46 grams
- fiber: 6 grams
- protein: 14 grams
Keywords: Vegan Korean Food, Korean Recipes, Vegan Korean Recipes, Vegan Bibimbap
For more skillet meals, check out these:
Thai Tempeh Noodle Skillet
Easy Scalloped Potato and White Bean Skillet
Rustic Vegan Corn Potato Sausage Skillet
Moroccan Chickpea Freekeh Eggplant Skillet
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