🇰🇷 A Korean Classic, with a Personal Twist
🌱 Vegan | 🕒 Prep & Cook Time: 40 mins | 🍽 Serves: 2
There’s something magical about bibimbap—a traditional Korean dish that brings together warm rice, crispy vegetables, protein, and a punchy sauce, all in one satisfying bowl. This version is a simplified, veggie-friendly twist, using whatever you’ve got at home. No tofu? Veggie nuggets work just fine. No gochujang? Use your favourite hot sauce. The spirit of bibimbap is flexibility and flavour—and this bowl delivers both.
🛒 Ingredients
🍚 For the base:
- 120g uncooked rice (about 60g per person)
- 240ml water
- Pinch of salt
🥕 For the roasted veggies:
- 1 large carrot and 1 sweet potato (or 2 of either)
- Olive oil, salt, pepper
🍛 For the tofu (or swap for veggie nuggets):
- 1 block of firm tofu, cubed
- 1½ tbsp cornstarch
- 1 tbsp nutritional yeast
- A pinch of salt
🥒 For the green beans & cucumber mix:
- 100g green beans, halved
- ½ cucumber, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp agave syrup (or sugar/maple syrup)
- 1 tsp chilli flakes (optional)
🧄 To finish the tofu:
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 clove garlic, minced (or 1 tsp garlic powder)
🌶 For the gochujang sauce:
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp sesame oil
- 1–2 tbsp water (to thin)
- 1 tbsp agave syrup
- 1 tsp rice vinegar
- 1 tsp garlic powder
- 1 tbsp sesame seeds
🍳 Method
1. Cook the rice
Start by rinsing the rice well. Combine it with water and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and the rice is fluffy—about 10–15 minutes. ✅
2. Roast the vegetables and tofu
Preheat your oven to 200°C (392°F). Slice your carrot and sweet potato into batons. Toss with olive oil, salt, and pepper, and spread on a baking tray.
Coat tofu cubes with cornstarch, nutritional yeast, and a little salt. Spread on a tray (same or separate) and roast for 20–25 minutes until golden and crispy. (No tofu? Pop some veggie nuggets in instead. 🌱)
3. Marinate the beans and cucumber
While the oven is on, boil the green beans until just tender (5 minutes), then drain.
In a bowl, mix beans and cucumber with vinegar, soy sauce, agave, and chilli flakes if using. Let them marinate for 5–10 minutes, then briefly sauté in a pan until the liquid evaporates and the flavours concentrate. 🥒🔥
4. Finish the tofu
Toss the crispy tofu in sesame oil, soy sauce, and garlic for a bold, savoury finish. 🍽️
5. Make the sauce
Whisk all the sauce ingredients until smooth. Add more water for a thinner sauce or more gochujang for extra spice. 🌶️
🍲 Assemble Your Bowl
Scoop rice into the centre of your bowl. Arrange the roasted veg, tofu, and green bean–cucumber mix around it like a colourful wheel. Drizzle the spicy-sweet sauce over the rice. Take a photo 📸—then mix it all together before digging in!
💡 Tips & Variations
✨ Protein Swap: Try mushrooms, tempeh, or crispy chickpeas.
✨ No gochujang? Use hot sauce + miso + soy for a quick substitute.
✨ Speed it up: Use pre-cooked rice for a faster version.
Warm, vibrant, nourishing—this bowl is all about balance and flavour. Perfect for a weeknight dinner or an elevated lunch that feels like a hug in a bowl. 🥰
The Secret Street 
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