Gochujang Tempeh Bibimbap is a vibrant Korean-inspired dish that harmoniously blends savory, spicy, and umami flavors. Originating from Korea, bibimbap traditionally features a variety of vegetables, protein, and rice, all topped with a spicy gochujang sauce. This version uses tempeh as a hearty, protein-rich substitute for meat, making it both nutritious and satisfying. Mizuna, a peppery leafy green, adds a fresh contrast to the rich flavors of the gochujang-marinated tempeh. The dish is loved for its balance of textures and flavors, offering a delightful culinary experience with each bite. Perfect for those seeking a wholesome, plant-based meal, this bibimbap is both delicious and visually appealing.
Gochujang Tempeh Bibimbap
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
45 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
6 Grams
Sugars
18 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions and set aside to cool slightly.
Step 2
Slice the tempeh into thin pieces. Mix gochujang, soy sauce, sesame oil, and minced garlic in a bowl to create a marinade. Coat the tempeh in the marinade and let it sit for 15 minutes.
Step 3
Heat a non-stick pan over medium heat. Add the marinated tempeh and cook for 5-7 minutes on each side until golden brown.
Step 4
Julienne the carrot and cucumber.
Step 5
Slice the onion thinly.
Step 6
Arrange the cooked rice in bowls. Top with cooked tempeh, mizuna, carrot, cucumber, and onion.
Step 7
Sprinkle sesame seeds over the bibimbap. Serve with additional gochujang on the side, if desired.
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