Korean Inspired Bibimbap

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Korean Inspired Bibimbap

I’m all about this plant-based inspired bibimbap rice bowl – loaded up with sesame oil carrots, cucumbers, spinach, bean sprouts and mushrooms. Mix with a homemade gochujang sauce, rice and green onions + we are so good to go. Great to meal prep and save separately in the fridge for ongoing lunches, too!

Ingredients For The Bowl

    • 3 carrots shredded, heated in sesame oil
    • 3 persian cucumber, thinly sliced and mixed sesame oil and soy sauce
    • 1 cup bean sprouts, heated in sesame oil
    • 1 cup spinach, wilted
    • 2 cups white rice
    • green onions to garnish

Mushroom Marinade

    • 2 cups shiitake mushrooms, thinly sliced
    • 1 teaspoon soy sauce
    • 1 teaspoon sesame oil

The Sauce

    • 2 tablespoon gochujang
    • 1 tablespoon sesame oil
    • 1/2 tablespoon sesame seeds
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sriracha
    • 2 tablespoons soy sauce


  1. Preheat your oven to 400 degrees and add your sliced mushrooms mixed with soy sauce, coconut milk and sesame oil. Roast for 30-40 minutes.
  2. In the meantime prep your veggies by shredding your carrots, marinating your cucumbers, heating your bean sprouts and silting your spinach.
  3. Make your sauce by mixing gochujang, sesame oil, sesame seeds, rice wine vinegar, srirachaand soy sauce. Set aside.
  4. Once everything is ready: assemble by placing all your components in a bowl, stir with yoursauce and rice, and enjoy!

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