Ingredients

  • Serves 2 people
  • For the roasted miso tempeh:

    15g white miso paste (fermented soybean paste)

    8g white Goma paste (white sesame paste)

    15ml sesame oil 

    1/8 tsp chili flakes

    140g tempeh (fermented soybean cake)

     

  • For the stir-fried vegetables:

    15ml sesame oil

    1 garlic clove, peeled and minced

    ¾ tbsp gochujang paste (fermented red chili paste)

    1 tbsp soy sauce

    1 tsp honey

    80g Shiitake mushrooms, sliced

    90g beansprouts, trimmed

    90g carrot, julienned

    1/8 tsp Himalayan salt

    1/8 tsp pepper

    ½ tsp sesame seeds

    100g Edamame (whole soybeans in pods)

    1/8 tsp salt

    3-4 tbsp sliced Nori (roasted seaweed)

Vegetarian Bibimbap
In Partnership with
Fitthree

Vegetarian Bibimbap

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Going meat-free with the classic Korean Bibimbap is easy when you have chewy tempeh and mushrooms as substitutes for meat. Brimming with the well-loved spicy and sour flavors of Bibimbap, this delicious veggie bowl makes a nutritious and power-packed low-carb meal. The miso adds umami, while the gochujang imparts a tinge of spice. The only thing left is to mix it all up and dig in!
  • Easy
  • 10 min
  • 8 min
  • 10 min
  • 2 steps
  • 19 Ingredients
  • Easy
  • 2 steps
  • 19 Ingredients
  • 10 min
  • 8 min
  • 10 min

Instructions

  1. Make the Tempeh

    • Mix the white miso, Goma paste, chili flakes plus ½ the oil together and rub over the tempeh. Marinate for 24 hours.
    • After marinating, heat the remaining oil in a non-stick pan over medium heat, and fry the Tempeh until golden, about 2 minutes per side.
    • Set aside.
    Make the Tempeh


  2. Cook the Vegetables

    • In a medium frying pan, heat the sesame oil over medium heat, then sauté the garlic and mushrooms for 1 minute.
    • Add the soy sauce and gochujang paste and mix well, then add the carrots.
    • Add a tablespoon or 2 of water, followed by the honey, salt, pepper and bean sprouts and cook for another minute. Remove from heat.
    • Steam the edamame and spinach separately until bright green, then remove from heat and toss with salt
    Cook the Vegetables


Plate and Serve!

Pile the different components of the dish side by side in a bowl so that the colors are contrasting, and serve!

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • For the roasted miso tempeh:

      15g white miso paste (fermented soybean paste)

      8g white Goma paste (white sesame paste)

      15ml sesame oil 

      1/8 tsp chili flakes

      140g tempeh (fermented soybean cake)

       

    • For the stir-fried vegetables:

      15ml sesame oil

      1 garlic clove, peeled and minced

      ¾ tbsp gochujang paste (fermented red chili paste)

      1 tbsp soy sauce

      1 tsp honey

      80g Shiitake mushrooms, sliced

      90g beansprouts, trimmed

      90g carrot, julienned

      1/8 tsp Himalayan salt

      1/8 tsp pepper

      ½ tsp sesame seeds

      100g Edamame (whole soybeans in pods)

      1/8 tsp salt

      3-4 tbsp sliced Nori (roasted seaweed)

    Nutrition
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