This 20-minute Korean bibimbap is amazing! It’s vegan, gluten-free and really easy to make.
Bibimbap is probably the one recipe (aside from kimchi) which non-Koreans associate Korean cuisine with. It’s a wonderful dish in that it is extremely versatile and you can adjust it to your gastronomic preferences. If you’re a vegan you can easily omit the meat and eggs, if you don’t like spinach you can’t substitute it with broccoli etc.
Bibimbap is probably one of my favorite recipes ever. I’m obsessed with Korean cuisine in general and since 4 years I’ve been crazy about the Korean-Mexican fusion. Ever since I watched Koreatown on Anthony Bourdain’s Part’s Unkown, my life has completely changed. One of the most prominent chefs, if not the founder of Korean-Mexican cuisine, was featured, Roy Choi. Roy is the founder of Kogi BBQ, which was actually the first Korean taco truck ever, and if you really want to learn about him, read his book L.A. Son. It’s actually the book that inspired me to start a food blog. Truly amazing.
This 20-minute bibimbap is tasty, spicy, and ready in a flash. If you’ve never tried Korean food before, this is the perfect recipe to start with. The only ingredient you’ll probably have to go to an Asian shop for is the gochujang (spicy red pepper paste). If you can’t eat spicy foods, top it off with soy sauce and sesame oil or doenjang (Korean soybean paste) instead. I encourage you to make that trip and explore a little bit of what this amazing cuisine has to offer.
Make this 20-minute Korean bibimbap recipe for lunch or dinner and tag #the20minutekitchen on Instagram!
20-Minute Korean Bibimbap
An amazing bowl of Korean bibimbap full of veggies and ready in 20 minutes!
- 2 cups cooked rice
- 1/2 nori sheet, cut into thin slices
- 1/2 large zucchini, julienned
- 1 carrot, julienned
- 1 cup chopped spinach
- 2 cup sliced mushrooms
- 2 tsp sesame seeds
- 2 tbsp olive oil
- sea salt & pepper to taste
- 1 tbsp gochujang
- 1 tsp sesame seeds
- 1/2 tbsp maple syrup
- 1 tsp tamari
- 1/2 tsp sesame oil
Saute each vegetable (zucchini, mushroom, carrot, and spinach) individually in a pan with a bit of olive oil.
In a small bowl, mix all the ingredients for the bibimbap sauce together and whisk.
In a separate bowl place 1 cup of rice and place the sauteed veggies and shredded nori around the rice. Top with the bibimbap sauce.