Vegan Korean Bibimbap is a super easy dish to make. It’s packed full of flavour, quick to prepare and great for getting your five a day.
I adore asian food – the food is so rich in flavour and is full of variety. This dish is Korean (like my kimchi recipe).I feel the way about my local oriental supermarket that most people feel about buying new shoes. So many exotic unusual delicious ingredients under one roof. Japanese food used to my go to cuisine but Korean is quickly becoming my favourite.
What other Korean dishes are vegan?
Japchae which is a kind of Korean Sweet Potato Noodle dish, Pajeon a spring Onion pancake), Joomuk-bap also known as Seasoned Rice Balls, Hobak Juk Pumpkin Porridge, Tofu Kangjung (General Tso’s Tofu) and of course Kimchi.
Bibimbap is the perfect way to use up all those leftovers but can be made from fresh vegetables too. Bibimbap is a popular dish in Korea – it is made up of a rice base topped with several types of fresh vegetables and gochujang sauce (red chili pepper paste). The vegetables are accompanied with tofu, meat or seafood. For this healthy vegan bibimbap recipe I used fried tofu cubes.