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!
5 from 1 vote
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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