Great Autumn BiBimBap Bowl

With Gochujang Brussels Sprouts & Sesame Aioli

Bibimbap is one of the most well-known Korean dishes out there, maybe second after kimchi? If I had to guess. What’s not to like about this food? Bibimbap fits especially well into today’s “bowl food” craze!

This Autumn inspired vegan bibimbap with Gochujang Brussel Sprouts & Sesame Aoili! You’ll love this delicious bowl of Korean bibimbap with it’s awesome vegan spin!

A tasty bowl of rainbow goodness!

Autumn BiBimBap

Nicole Kearsley
Bibimbap is a traditional Korean dish, served right from the pan. It was both fun to make and to eat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Korean, Vegan
Servings 2 Servings


  • 3/4 cup Sushi Rice
  • 6 ounces Rainbow Carrots
  • 6 ounces Brussels Sprouts
  • 1 tablespoon Gochujang
  • 1 Cucumber
  • 1 Scallion
  • 1 clove Garlic
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Vegenaise
  • 6 ounces Baby Spinach
  • 1 tablespoon Sesame Seeds
  • 4 ounces Vegan Kimchi
  • 1 teaspoon Vegetable Oil
  • 1/2 teaspoon Sea Salt To taste


  • Preheat the oven to 400 °F (205 °C). Combine the sushi rice, 1 1/4 cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low and cook until the grains are tender and all water is absorbed about 15 to 18 minutes. Remove cover to allow rice to cool.
  • Peel and slice the carrots. Trim and halve the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp water to make a glaze. 
  • Transfer sprouts to a baking sheet, toss with 1 tsp vegetable oil, gochujang glaze, and a pinch of salt. Add sliced carrots to the other side of the baking sheet and toss with 1 tsp oil. Roast vegetables until tender, about 14 to 16 minutes.
  • Thinly slice the cucumber. Thinly slice the scallion. Mince the garlic clove, add it to a small bowl along with the Vegenaise, a pinch of salt, 2 tsp water, and 2 tsp sesame oil. Whisk sesame aioli to combine.
  • Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp sesame oil. Add the baby spinach and cook until just wilted about 1 to 2 minutes. Season with salt, transfer to a plate and sprinkle with a 1 tsp sesame seeds.
  • Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 5 to 7 minutes.
  • To serve the bibimbap family style, pile the roasted carrots, gochujang brussels sprouts, cucumber, sesame spinach, and kimchi directly onto the crispy rice in the skillet.
  • Drizzle with sesame aioli, sprinkle with sliced scallion and remaining sesame seeds.


MAKE IT YOUR OWN: This bibimbap recipe can be adapted to use whatever vegetables you have on hand!
*GOCHUJANG NOTE: Gochujang is just a red chili paste. Use any red chili paste(chili garlic sauce, sweet chili sauce) or Asian sauce ie; hoisin, you happen to have on hand.
Keyword plant based, vegan
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