Korean cuisine is famous for its bold flavors, vibrant colors, and health-conscious ingredients. Bibimbap, meaning "mixed rice," is one of the most popular Korean dishes. Traditionally made with white rice, assorted vegetables, a savory-sweet sauce, and a protein of choice, bibimbap is as delicious as it is nutritious.
This vegetarian Korean bibimbap recipe swaps traditional white rice for cauliflower rice, making it a low-carb, nutrient-rich, and gluten-free alternative. Perfect for a quick, healthy meal, this bowl is packed with fresh vegetables, plant-based protein, and a spicy gochujang sauce that ties everything together.
Why You'll Love This Recipe
- Low-Carb & Healthy – Cauliflower rice keeps it light yet satisfying.
- Packed with Flavor – A mix of umami-rich sauces and fresh veggies.
- Customizable – Use your favorite vegetables or add tofu for extra protein.
- Quick & Easy – Ready in under 30 minutes!
Ingredients
For the Bibimbap Bowl:
- 2 cups cauliflower rice
- 1 medium carrot, julienned
- 1 zucchini, julienned
- 1/2 cup mushrooms, sliced
- 1/2 cup bean sprouts
- 1/2 cup spinach, blanched
- 1/2 cup kimchi (optional for extra flavor)
- 1 block of firm tofu, cubed
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 fried egg (optional for vegetarians)
- 1 teaspoon sesame seeds for garnish
- Green onions, chopped (for garnish)
For the Gochujang Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon minced garlic
- 1 teaspoon water (to adjust consistency)
Instructions
Step 1: Prepare the Cauliflower Rice
- If using fresh cauliflower, pulse florets in a food processor until they resemble rice.
- In a pan, heat 1 teaspoon sesame oil and sauté the cauliflower rice for 3–4 minutes until tender. Set aside.
Step 2: Cook the Vegetables and Tofu
- In the same pan, add another teaspoon of sesame oil.
- Sauté carrots, zucchini, and mushrooms separately for 2–3 minutes each, adding a sprinkle of soy sauce.
- Sauté tofu cubes until golden brown, seasoning with garlic and ginger powder.
- Blanch spinach in hot water for 1 minute and drain.
Step 3: Make the Gochujang Sauce
- Mix all sauce ingredients in a bowl until smooth.
- Adjust consistency by adding a little water if needed.
Step 4: Assemble the Bibimbap Bowl
- Place cauliflower rice in a bowl as the base.
- Arrange cooked vegetables, bean sprouts, kimchi, and tofu on top.
- Drizzle the gochujang sauce generously over the bowl.
- Add a fried egg if desired.
- Garnish with sesame seeds and chopped green onions.
Step 5: Mix and Enjoy!
- Stir everything together before eating for the full bibimbap experience!
Conclusion
This Vegetarian Korean Bibimbap (Cauliflower Rice Bowl) is a delicious and nutritious way to enjoy Korean flavors while keeping it low-carb and plant-based. It's quick, customizable, and packed with vibrant vegetables and bold flavors. Try this easy recipe for a healthy and satisfying meal today!
FAQs
1. Can I make this recipe vegan?
Yes! Simply omit the fried egg or replace it with more tofu or avocado.
2. What can I use instead of gochujang?
You can substitute it with Sriracha mixed with a bit of miso paste for a similar umami flavor.
3. Can I prepare this ahead of time?
Absolutely! Store cooked ingredients separately and assemble fresh when ready to eat.
4. Is bibimbap served hot or cold?
Traditionally, it's served warm, but you can enjoy it at room temperature too.