A nutritious and healthy dish! Savory, hot and sweet flavors all blended together perfectly! This bibimbap is topped with a fried egg, gochujang sauce and fresh veggies!

This GF and vegan bibimbap bowl recipe is the PERFECT healthy meal! Packed with rice, vegetables, and tofu smothered in a Korean sauce!

Vibrant and colourful Korean bibimbap gets a plant-based makeover in this tasty vegan version: brown rice, tofu, shiitake mushrooms, carrots, spinach, beansprouts, and edamame served with pickled vegetables and a classic bibimbap sauce.

Learn how to make this vegan Korean bibimbap which is loaded with crispy tofu and sesame vegetables. Perfect for a weekend dinner, potluck, or a weekday meal.

Bibimbap Recipe Vegetarian with bibimbap sauce, made gluten and soy-free. This Korean bibimbap rice bowl is easy to make and yummy healthy!

This sheet pan bibimbap is the easiest way to bring some serious flavor to a weeknight dinner. It’s packed with crispy tofu, fried eggs, and vibrant roasted veggies, all drizzled with those classic Korean flavors I love. Plus, it all comes together on one pan in just 35 minutes, making dinner feel a little extra without the effort!

Vegan Bibimbap or Korean mixed rice bowl contains a lot of different veggies, all coated in the really umami and spicy gochujang sauce.

Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls. Topped with seasoned vegetables, a dippy fried egg, and flavorful gochujang sauce, you don't have to be a vegetarian to enjoy this recipe!

This easy bibimbap sauce recipe combines gochujang, sesame oil, and garlic for a bold, spicy, and flavorful Korean condiment.

Shredding tofu and baking or air-frying it to draw out excess creates a unique texture that almost resembles ground meat. This shredded tofu is cooked down in a bulgogi-style sauce that’s spicy, savoury, a little sweet, and oh-so flavourful. It’s a delicious tofu recipe you can prepare to serve over rice.