Vegan Bibimbap

Bibimbap, the delicious Korean hot pot dish is traditionally served in a sizzling hot stone pot, cooking the ingredient with it’s heat. That’s not so easy to replicate in home cooking but we can get somewhat close with an iron cast. And of course with the right flavor profile. For me, the key ingredient here is kimchi! You can find it in stores but I make my own using the recipe I published in my recent cookbook “Power Vegan Meals” 🙂 Here is the full recipe:

#vegan #plantbased #korean #rice

Vegan Bibimbap
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Vegan
Serves: Serves 4
  • 3 tablespoon olive oil (or sesame oil)
  • 2 garlic gloves, minced
  • 2 cups crimini mushrooms, sliced
  • 2 tablespoons soy sauce
  • 3 cups white rice, cooked
  • ¾ cup red cabbage, shredded
  • 1 carrot, thin sliced (I used a peeler)
  • 1 red bell pepper, sliced
  • 3 green onions, chopped
  • 1 cucumber, sliced
  • 3 radishes, sliced
  • 1 handful ofl sprouts
  • 1 avocado, sliced
  • ½ cup yellow split peas, cooked
  • ½ cup kimchi
  • black sesame and hemps seeds
  1. Put 1 tablespoon of the olive oil in an iron cast over medium heat. Add garlic, stir and cook for a minute.
  2. Add the mushrooms and soy sauce, cook until the mushrooms release their water and the water evaporates.
  3. Take the mushrooms out of the pan and set aside.
  4. Add the remaining two tablespoons of the oil into the pan. Add the rice and stir.
  5. Flatten the rice and cook for a about five minutes, developing a crust on the bottom.
  6. Add the toppings and serve hot.


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