Vegan Dolsot Bibimbap

by MJ

Bibimbap is a Korean rice bowl topped with individually prepared toppings and served with a gochujang (Korean red chili pepper paste ) based sauce. Bibim means mixing, and bap means rice. What I love about this dish is that you can mix the rice with any toppings or vegetables you have on hand. 

This is the perfect dish to make if you have some side dishes (banchan) in the fridge. Just get some hot rice and mix everything together! 

To make bibimbap, vegetables and tofu are sautéed separately in a pan with oil, garlic, salt and pepper.

  • Feel free to substitute with other vegetables or quantity based on preference. 
  • Add some Vegan Kimchi from my previous post.
  • For a non vegan option, add cooked meat or fried egg

If adding spinach leaves, blanch in boiling water first before mixing with the seasonings. 

Dolsot (stone pot) Bibimbap: Brush some sesame oil in the pot, add cooked rice and arrange toppings over the rice. Then heat the pot until the bottom of the rice is crispy and browned for an extra delicious option!  If you don’t have a stone pot, another option is to use a cast iron pan. 

Vegan Dolsot Bibimbap

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1/2 package of firm tofu, cut into cubes 
  • 1 bunch spinach
  • Vegetables such as: carrot, zucchini, mushrooms, etc. (sliced thinly or into matchsticks) 
  • 2-3 garlic cloves, minced, divided 
  • Cooking oil 
  • Salt
  • Pepper 
  • Sesame oil 
  • Sesame seeds 
  • Cooked rice 


  • 2 Tablespoons of Gochujang (Korean red chili pepper paste)
  • 1 Tablespoon of water
  • 1 Tablespoon of sugar
  • 1 Tablespoon of sesame oil
  • 1 teaspoon rice vinegar or apple cider vinegar 
  • 1 teaspoon toasted sesame seeds (optional) 
  • 1-2  garlic cloves, minced (optional) 


Spinach: Boil water in a pot. Blanch (cook)  the the spinach for about 30 seconds. Rinse in cold water and squeeze out the water using your hands. Place in a bowl and cut into a few pieces. Mix with with 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon sesame seeds and salt and pepper to taste.

Tofu: Pat dry the tofu with a paper towel to remove excess moisture. Pan fry in oil with some salt and pepper until all sides are browned.  Set aside on a plate. 

Vegetables: Heat a teaspoon of oil in a pan. Sauté each vegetable separately with some garlic and a pinch of salt and pepper until tender and set aside separately on plate. 

Sauce: Mix all ingredients together in a bowl. Taste and adjust seasonings to your taste .

Assemble Options: 

Serving bowl: Add hot rice to a serving bowl. Arrange each vegetable and tofu separately on top of the rice. 

For Dolsot (stone pot):  Brush some sesame oil on the bottom and sides of the pot.   Add rice and arrange each vegetable and tofu separately on top of the rice.  Cover and heat the pot on low for 2 minutes, then heat on medium until you hear it sizzling. Remove cover and continue to cook for a few minutes. 

To serve: Drizzle with bibimbap  sauce and optional sesame oil and mix together. You can also add kimchi if you have some for the perfect bite! 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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