Vegan Bibimbap with Bulgogi Mince ★★★★★2 reviews

Bibimbap means “mixed rice” in Korean and is a dish traditionally made from leftover vegetables, rice, and protein with the addition of Gochujang paste - a Korean fermented red chilli paste.


Bulgogi Mince:

  • 50g plant-based mince ( I used @flexiblefoodsau original )
  • 4 Shiitake mushrooms, sliced


  • 350ml mushroom/vegetable stock
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon black pepper

Red pepper sauce:

  • 2 tablespoons Gochujang paste
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon sesame oil

To Serve:

  • Carrot, Cucumber, Kimchi, 2 cups cooked rice, sesame seeds



  1. In a small bowl, mix together all the ingredients for the bulgogi marinade.
  2. In a pan on medium heat, add the mince, mushroom and marinade
  3. Bring to a boil and then reduce down to a simmer for 6-8 minutes until the liquid has been absorbed by the mince & mushrooms
  4. In the meantime, mix together the ingredients for the Red Pepper sauce until smooth
  5. Assembly: start with a base of rice, then top with the vegetables, kimchi, mince and finally a drizzle of the sauce. Enjoy warm!

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Guest Blogger Michelle HC – run2food

A bit about me – I am an Australian food blogger, recipe developer with passion for health & fitness. See all recipes by Michelle

Leave a Rating or Comment

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  • Silvia ★★★★★
    26 August 2021

    This is a super fresh, healthy meal that’ll make you feel good from the inside. The marinade is perfect to translate to other recipes too!

  • Belle Lila ★★★★★
    19 November 2020

    Hubba hubba!