Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Vegan Korean Rice Bowl with Veggies and Tofu Bulgogi (Bibimbap)
HOUSE FOODS AMERICA23Ingredients
3Hours
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. tofu (House Foods, Firm)
- 1/4 cup bulgogi sauce (store bought)
- 3 Tbsp. chopped garlic
- 3 Tbsp. low sodium tamari (or shoyu)
- 2 Tbsp. maple syrup
- 3 Tbsp. Asian pear (fresh, or apple purée)
- 1 Tbsp. mirin
- 1 Tbsp. toasted sesame oil
- 3 scallions (finely chopped)
- 1 tsp. freshly ground black pepper
- 3 Tbsp. gochujang (paste)
- 1 Tbsp. maple syrup (or raw sugar)
- 2 tsp. sesame seeds
- 1 tsp. toasted sesame oil
- 2 Tbsp. water (to thin out)
- 2 Tbsp. toasted sesame oil (plus ½ teaspoon, divided)
- 1 Tbsp. sesame seeds
- 1 1/2 cups bean sprouts (blanched and squeezed to remove excess water)
- 25 cups baby spinach (blanched and squeezed to remove excess water)
- 1 medium carrot (cut into shreds or matchsticks)
- 6 mushrooms (any one or mixed, brown baby Bella or oyster or shiitake or chanterelles, any large mushrooms thinly sliced)
- 4 bok choy (small, halved, or a cup broccoli/ cauliflower broken into small floret, blanched and set aside)
- 5 cups cooked rice
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes