Korean Bibimbap (Fasting Version)

Other Fast With Oil Published April 07, 2026

Bibimbap means "mixed rice," and it is one of the most visually stunning meals you can make — a bowl of rice topped with an array of separately seasoned vegetables, all arranged in neat sections, then doused with gochujang sauce and mixed together violently at the table. The fasting version skips the traditional egg and beef but loses nothing, because bibimbap was always about the vegetables and the sauce.

The key is preparing each vegetable component separately so they keep their distinct flavors and textures.

FASTING LEVEL: Fast With Oil
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

For the rice:
- 2 cups short-grain or medium-grain rice, cooked
- 1 tablespoon sesame oil

For the toppings (prepare each separately):
- 200g spinach, blanched, squeezed dry, seasoned with 1 teaspoon sesame oil and 1/2 teaspoon salt
- 2 carrots, julienned and sauteed in 1 teaspoon sesame oil with a pinch of salt
- 200g bean sprouts, blanched and seasoned with 1 teaspoon sesame oil and 1/2 teaspoon salt
- 1 zucchini, julienned and sauteed in 1 teaspoon sesame oil with a pinch of salt
- 4-5 shiitake mushrooms, sliced and sauteed in 1 teaspoon sesame oil with 1 tablespoon soy sauce
- 200g firm tofu, cubed and pan-fried until golden
- 1 cup kimchi (check label — must be vegan, no fish sauce or shrimp paste)

For the gochujang sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar

Garnish:
- Toasted sesame seeds
- Sliced green onions

METHOD

1. Cook the rice and keep warm. Prepare the gochujang sauce by whisking all sauce ingredients together. Set aside.

2. Prepare each vegetable topping separately as described in the ingredients. The spinach, bean sprouts, and carrots can be done in advance and served at room temperature.

3. Pan-fry the tofu in 1-2 tablespoons of sesame oil over medium-high heat until golden and crispy on the outside, about 3-4 minutes per side.

4. To assemble: divide rice among 4 bowls. Arrange each vegetable topping in its own neat section on top of the rice, creating a colorful wheel. Place the tofu and kimchi in the center.

5. Drizzle generously with gochujang sauce, sprinkle with sesame seeds and green onions.

6. Present the bowl intact, then mix everything together at the table. The mixing is the point.

NOTES

- For dolsot bibimbap (stone pot version): heat a stone or heavy cast-iron bowl, coat with sesame oil, add rice, and arrange toppings. The rice on the bottom will form a crispy crust (nurungji). This is the superior version.
- Gochujang varies by brand. CJ Haechandle is widely available and reliable. Check ingredients — most are naturally fasting-appropriate.
- Use whatever vegetables are in season. Fernbraken, bellflower root, and gosari (dried bracken fern) are traditional if you can find them at a Korean market.
- On fish days, top with sauteed shrimp or squid instead of tofu — both are excellent with gochujang.