Quick Bibimbap Bowl

Serves 4

10 Minute Prep Time

By Morgan Shupe on March 31, 2016 , categorized in Dinner, Lunch

bibimbap bowl

Want a flavorful meal that will be ready in minutes? Try our plant-based take on Korean Bibimbap Bowl.

If you own oven-safe stone bowls, heat them in the oven until very hot. Add sesame oil and build Bibimbap in the heated bowl. The hot bowl will make the rice crispy and golden.


  • 4 cups cooked rice (white or brown)
  • Sesame oil

  • Sesame seeds

  • Korean chili paste
  • Bibimbap Toppings (choose at least 4)
  • Pickled Carrots, Cucumbers or Daikon
  • Julienned cucumbers

  • Shredded carrots

  • Julienned peppers

  • Sautéed zucchini

  • Sautéed shiitake mushrooms with garlic
  • Steamed spinach

  • Diced tofu

  • Shredded lettuce

  • Bean sprouts

  • Green onion (diced)


  1. Prepare ingredients (chop, dice and sauté as desired).

  2. In 4 bowls, divide rice and top with piles of vegetables and tofu. Top with sesame oil and sesame seeds.

  3. Serve with Korean chili paste.

  4. To eat, mix in Korean chili paste and stir everything together.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.