Miso Bibimbap

Korean Style Mixed Rice Dish

Here’s my recipe for yummy, yummy MISO BIBIMBAP! This is a great clean-out-the-fridge recipe because you can pretty much use whatever vegetables you have on hand to make this dish. I used curly kale, sweet potato, red onion, shiitake mushrooms, tofu, kimchi, and of course, rice & a fried egg on top! 

Most of the veggies were seasoned with some minced garlic and a pinch of salt, except for the mushrooms, which were flavored with a bulgogi-style marinade.

Feel free to get creative! Make this Bibimbap recipe vegetarian like I did with your fave veggies, you can add meat, or you can make this dish vegan by using vegan butter, vegan kimchi, and leaving out the egg.

The Bibimbap sauce is the star of this dish! It’s made with sesame oil, soy sauce, garlic, ginger and a touch of honey for sweetness. This miso sauce will keep in your fridge for about a week, so you can enjoy it over and over again with your Bibimbap!

This easy Bibimbap recipe is packed with nutritious veggies, so it’s a good recipe to turn to when you want healthy lunch or dinner options.

There are a lot of steps, but I’ve laid them all out for you in the tutorial below…Happy Cooking =)

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Miso Bibimbap

( 0 reviews )

Yield -4+

Author Angie Happie Lieuw

Prep time

30 Min

Cook time

20 Min

Inactive time

30 Min

Total time

1 H & 20 M

You can easily make this tasty bibimbap with any veggies you have on hand, as long as you complement it with this yummy sauce!

IngredientsUSMetric

Veggies & Protein & Rice

• 2 cups chopped kale leaves
• 2 cups of chopped sweet potato
• 1/2 sliced red onion
• 2 cups sliced shiitake mushrooms (stems removed)
• 2 cups chopped kimchi with the brine
• 16 oz. of firm tofu (1 package)
• 2 tsp of minced garlic
• 1 tbsp sesame oil
• 2 tbsp butter or vegan butter
• 4 tbsp of avocado oil
• Salt to taste
• 2 cups of cooked white or brown short grain rice (if you don't have this ready, it will take 30 mins to cook)

Miso Sauce

• 3 cloves of garlic
• 4 slices of ginger
• 1 tbsp soy sauce or tamari
• 2 tbsp of seasoned rice vinegar
• 1 tbsp of sesame oil
• 2 tbsp of honey

Instructions

Cook the Veggies & Protein

1. Over high heat, add 1 tbsp of avocado oil to a pan and the saute the chopped kale with 1 tsp of minced garlic for 2 mins, adding a pinch of salt
2. Set the kale aside on a plate, and over the same heated pan, add another 1 tbsp of avocado oil and saute your cubed sweet potato with 1 tsp of minced garlic for 2 mins, adding a pinch of salt
3. Set the sweet potato aside, next to the kale, and add 1 tbsp of avocado oil to saute your sliced red onion over the same heated pan for 2 mins, adding a pinch of salt
4. Remove your tofu from the packaging, and remove any excess moisture, even adding paper towels to the top of your tofu (you can also add extra weight on top like a baking dish to really soak out the moisture), before cubing them up into 1 inch pieces
5. Add 1 tbsp of avocado oil to the same pan, and brown the tofu on all sides (this should take about 2-3 mins), adding a pinch of salt and set aside with the other veggies
6. Mix together your mushroom marinade ingredients, and add to your sliced shiitake mushrooms over the heated pan, and saute for 2 mins. Then set aside with the other veggies
7. Then add 2 tbsp of butter or vegan butter to the pan and saute the chopped kimchi (with the brine) for 3 mins, then add 1 tbsp of sesame oil and saute for another 1 min. Set aside with other veggies
8. You should now have a plate full of cooked veggies and tofu set aside, ready to be plated!

Make the Miso Sauce

1. Add garlic, ginger, soy, seasoned rice vinegar, sesame oil and honey into your favorite blender and WHIZ it all up!

Plate the Bibimbap

1. Use a pair of tongs to plate the veggies and tofu over your bed of rice
2. Add fried egg on top if desired
3. Drizzle you miso sauce on top (a little goes a long way), mix, and ENJOY!

Recommended Products:

Miso Master Organic Traditional Red Miso - 8 oz

Whole Cabbage Kimchi (Poggi Kimchi) - 17.6oz (500g)

Marukan Organic Seasoned Rice Vinegar Dressing - 12 oz

Nutrition Facts

Calories

678.34

Fat

37.19

Sat. Fat

8.18

Carbs

72.93

Fiber

9.94

Net carbs

62.99

Sugar

19.94

Protein

20.48

Sodium

1107.11

Cholesterol

15.27

This calorie count will vary depending on how much miso sauce you put on your bibimbap.

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