Vegan Bibimbap Bites Recipe

Bibimbap is my favorite excuse to eat copious amounts of gochujang. As much as I love piles of perfectly seasoned vegetables atop a mountain of crispy rice, it’s the tasty firestorm I crave.

This recipe was inspired by my recent visit to Hangawi in NYC. I think these vegan Bibimbap bites would be perfect for parties or served up during your next K-drama marathon.

Vegan Bibimbap Bites Recipe
Prep time
Cook time
Total time
A bite sized version of a classic Korean dish. Perfectly seasoned veggies and crispy rice topped with a tasty firestorm of gochujang
Cuisine: Korean
Serves: 6
  • 4 cups cooked rice
  • ¼ cup dried shiitake slices
  • 1 cup hot water + ¼ cup water
  • ½ a carrot, cut into matchsticks
  • ½ zucchini, cut into matchsticks
  • 1 cup mung bean sprouts
  • 1 small bunch choy sum,spinach or kale
  • 3T soy sauce or coconut aminos
  • 2T vegan oyster sauce
  • 3T sesame oil
  • 3T minced garlic
  • 2T coconut sugar
  • salt & pepper
  • gochujang
  • sesame seeds
  1. The Vegetables
  2. Mushrooms- Soak dried shiitakes in 1 cup hot water for 10 minutes. Drain and squeeze excess liquid from the mushrooms. Mix ¼ cup water, vegan oyster sauce and coconut sugar in a small pot and add shiitakes. Simmer for 15 minutes, until mushrooms are tender.
  3. Greens- Boil just until greens are wilted. Drain and rinse with cold water to keep the color bright. Squeeze out excess liquid. Chop and place in a small bowl. Season with 1 tsp. soy sauce, 1 tsp. sesame oil and 1 tsp. garlic
  4. Carrots- Cut into matchsticks and boil for 2 minutes. Drain. I leave the carrots naked but season if you prefer.
  5. Zucchini- Cut into matchsticks and sprinkle with 1 tsp. salt. Stir-fry for one minute with 1 tsp. sesame oil and 1 tsp. garlic.
  6. Mung bean sprouts- Boil for 2 minutes. Drain and rinse with cold water. Season with 1 tsp. soy sauce, 1 tsp. sesame oil and 1 tsp. garlic
  7. The Rice
  8. Preheat oven to 4ooF degrees.
  9. Grease a muffin tin.
  10. Moisten your fingers with water to prevent sticking before you press the cooked rice into the muffin cups.
  11. Create a space in the middle (about the size of a golf ball) where your veggies will rest.
  12. Bake for 20 minutes or until the sides of the rice cups start to crisp up.
  13. This dish tastes best when the rice cups are hot out of the oven.
  14. Add the prepared veggies and top with gochujang and sesame seeds.

© 2013 – 2014, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post


  1. this is so cute and pretty ! what a wonderful idea !

  2. Rebecca M says:

    These look adorable and tasty! I cant wait to try them 🙂

  3. cindy vuong*op[;'] says:

    good job jokes c

Leave a Reply