Vegetable Bibimbap

Bibimbap
This dish will make your heart go bi-bim-bap!  Did you know that "bibim" means mixing and "bap" means rice in Korean?  This vegetarian bibimbap includes spinach, mushrooms, carrots, red cabbage, baby corn, tofu and jalapeños over a bed of rice.  It is served with soy sauce, gochujang, kimchi, and fresh cucumbers. 
Feel free to share questions or comments below.  We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
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Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 6 people
Menu Entré
Diet Gluten-Free, Vegan, Vegetarian

Ingredients
  

  • 3 cups spinach, coarsely chopped
  • 2 cups mushrooms, sliced
  • 2 cups carrots, shredded
  • 2 cups red cabbage, shredded
  • 2 cups baby corn, coarsely chopped
  • 1 14 oz. block of tofu
  • 2 Tbsp toasted sesame oil
  • 2 cloves garlic (optional)
  • Cooked white or brown jasmine rice to serve
  • Soy sauce, gochujang sauce*, kimchi, and sliced cucumbers to serve
  • *Highly recommend Mother-In-Law’s Gochujang Fermented Chili Paste
  • Scallions, sliced jalapeños, toasted sesame seeds to garnish (optional)

For Tofu Marinade

  • 2 Tbsp tahini
  • 2 Tbsp fresh ginger, very finely grated
  • 4 Tbsp water

Miso Glaze for Spinach and Mushroom

  • 4 Tbsp tamari sauce (may be substituted with soy sauce)
  • 2 Tbsp fresh ginger, grated
  • 1 Tbsp white miso paste
  • 1-2 tsp Sambal Oelek chili or chili-garlic paste (per desired spice level)

Korean BBQ Sauce for Carrots and Red Cabbage

  • ½ cup tamari sauce (may be substituted with soy sauce)
  • ¼ cup brown sugar
  • 1 ½ tsp rice vinegar
  • 1 ½ tsp Sambal Oelek chili or chili-garlic paste
  • 1 ½ tsp cornstarch
  • 1 ½ tsp water
  • ½ tsp fresh ginger, grated
  • ½ tsp toasted sesame oil
  • ¼ tsp ground black pepper

Instructions
 

Tofu Preparation

  • Drain and cube tofu. (Highly recommend using the Yarkor Tofu Press for this. Check out “Priyanka’s Favorite Things” for review and product details.)
  • Wisk together tahini, ginger, and water.  Pour over cubed tofu and gently mix until all surfaces of tofu are well coated. Marinade for at least 30 minutes (overnight preferred). 
  • Preheat oven to 400oF.  Line a baking sheet with parchment paper.  Place marinated tofu onto baking sheet, ensuring cubes do not touch each other. Bake at 400oF for 25 – 30 minutes or until golden brown.

Spinach and Mushroom Preparation

  • Wisk together tamari, miso, ginger, and chili paste.  Set aside.
  • Heat 1 Tbsp. sesame oil in wok on medium heat. Add garlic (optional).  Add spinach and sauté for 1-2 minutes or until limp (do not overcook!).  Add half of the tamari mixture, stir, and remove from heat.
  • Heat 1 Tbsp. sesame oil in wok on medium heat.  Add garlic (optional).  Add mushroom and sauté for 2-3 minutes.  Add the other half of the tamari mixture, stir, and remove from heat.

Carrots and Red Cabbage Preparation

  • Mix water and cornstarch in a small mixing bowl.  Set aside.
  • Stir together tamari, brown sugar, rice vinegar, chili paste, ginger, sesame oil, and black pepper in a saucepan and bring to a boil.  Add water and cornstarch mixture.  Cook for 3 – 5 minutes, stirring frequently, until Korean BBQ sauce thickens.
  • Heat wok on medium heat.  Add carrots and blanch for 2-3 minutes.  Add some Korean BBQ sauce mixture, stir, and remove from heat.
  • Heat wok on medium heat.  Add red cabbage and blanch for ~1 minute (do not overcook as red cabbage loses its color very quickly).  Add some Korean BBQ sauce mixture, stir, and remove from heat.

Assembly

  • Lay a bed of rice within an individual serving dish such as a Korean hot stone bowl or broad rice bowl.  Place spinach, mushrooms, carrots, red cabbage, baby corn, and tofu as shown in photo.  Garish with scallions, jalapeños, and toasted sesame (optional).
  • Serve with the following sauces / toppings on the side: soy sauce, gochujang sauce, kimchi, and sliced cucumbers.
Keyword gluten-free, vegan, vegetarian