Easy Bibimbap with Gochujang Sauce

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Chopsticks resting on and beside bowls of homemade Korean Bibimbap with fried eggs

Any time I eat bibimbap it takes me back to the first time we visited South Korea in 2013. It was our first trip abroad and we visited friends who showed us around and taught us the way of bibimbap, which means “mixed rice” in Korean.

Let me show you my inspired take with this Easy Bibimbap with Gochujang Sauce—perfect for weeknight meals, hosting, and beyond!

Wood cutting board with brown rice, vegetables, and an egg ready to show How to Make Korean Bibimbap

What is Bibimbap?

Bibimbap is a traditional Korean dish comprised of rice, a mixture of vegetables, an egg, and sometimes meat, often served in a hot stone bowl. It’s typically served with sauce, my favorite being Gochujang.

What is Gochujang?

Gochujang is a spicy-sweet Korean sauce that’s typically made of a blend of chilies, glutinous rice, salt, and fermented soybeans. Because most brands are not gluten-free I made my own vegan Gochujang recipe and have to say it’s quite close to the real thing! Plus, it only requires 1 blender, 5 ingredients, and 5 minutes to prepare.

Platter of perfectly cooked vegetables for making Korean Bibimbap

My take on bibimbap requires just 10 ingredients to make and comes together quite quickly, especially if you’ve already cooked your brown rice and made (or purchased) your Gochujang sauce.

What vegetables are in Bibimbap?

Aside from cooked rice, bibimbap typically comes with a variety of cooked vegetables with various preparations. But to keep things simple for a weeknight meal, I simply sautéed bean sprouts, green onion, carrots, zucchini, and fresh spinach in a little sesame oil and coconut aminos (or sub tamari or sea salt), and topped with a sprinkle of sesame seeds.

Saucepan of freshly cooked fluffy brown rice for homemade Korean Bibimbap

Do you need a dolsot (hot stone bowl) for serving Bibimbap?

Traditionally, bibimbap is served in a hot stone bowl called a dolsot, which allows you to assemble the bibimbap and then heat the underside so the rice gets browned and crispy. Yum.

However, you can either skip the dolsot and use a basic serving bowl or my little hack is to stir fry your cooked rice in a little sesame oil until crispy and brown before serving so it gets some added crunch and texture.

Is Bibimbap vegetarian?

Depending on the ingredients in the Gochujang sauce and whether or not it’s served with meat, bibimbap can be vegetarian when served with an egg. We opted for a perfect fried egg, but also suggest some vegan options below that are just as delicious.

Two fried eggs in a cast-iron skillet for making Bibimbap
Bowls of homemade Korean Bibimbap with kimchi and Gochujang sauce

We hope you LOVE this inspired take on bibimbap! It’s:

Quick & easy to make
& Delicious

This would make the perfect weeknight meal or for hosting, as it’s customizable with protein and vegetable topping options. The Gochujang sauce isn’t overly spicy either, so it’s even great for guests with more sensitive palates.

Need ideas for what to serve this with? How about some Homemade Vegan Kimchi, Gochujang Stir-Fried Brussels Sprouts, or Gochujang-Spiced Cauliflower Wings?!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using chopsticks to pick up a bite of a delicious homemade Korean Bibimbap bowl

Easy Bibimbap with Gochujang Sauce

A Korean-inspired dish that’s simple, healthy, and customizable depending on the season. It’s also an affordable meal and the sauce can be made ahead of time to ensure speedy future preparations! Add some homemade (or store-bought) kimchi for the ultimate feast. Just 10 ingredients required.
Author Minimalist Baker
Chopsticks resting on a bowl of Bibimbap made with brown rice and lots of veggies
4.83 from 28 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 (Servings)
Course Entrée
Cuisine Gluten-Free, Korean-Inspired, Vegetarian
Freezer Friendly No
Does it keep? 1-2 Days



  • 3/4 cup short-grain brown or white rice, rinsed (soaking for 12-24 hours to speed cooking is optional*)
  • 1 ½ cups water (if rice was soaked, reduce water by about 1/4 cup (60 ml) as recipe is written)
  • 1 pinch sea salt


  • 2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too*)
  • 3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or spinach)
  • 1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
  • 2 stalks green onion, sliced on an angle
  • 2 cloves garlic, minced
  • 2 Tbsp coconut aminos, DIVIDED (or sub tamari to taste, or sea salt)
  • 2 large eggs* (we recommend organic, pasture-raised, and as ethically sourced as possible, such as Vital Farms)



  • Optional: If soaking rice, rinse, drain, and add to a mixing bowl and cover with cool water. Soak for 12 hours or overnight. For a quicker soak, cover in hot water for 1 hour. Then rinse and drain.
  • To a medium saucepan, add cooking water (if you soaked your rice, start with 1 ¼ cups water as recipe is written), rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Soaked rice generally takes less time to cook. Unsoaked rice can take up to 30 minutes or more. Keep covered and set aside.
  • In the meantime, prepare Gochujang sauce. Skip if using store-bought.
  • While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
  • Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of coconut aminos, tamari, or sea salt. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. We cooked the zucchini first, then carrots, green onion, bean sprouts, and spinach. Add more oil to the pan as needed between vegetables.
  • Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
  • To cook eggs (if vegan, see notes for options!), heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
  • To serve, divide desired amount of rice between serving bowls (see notes for traditional dolsot recommendations and crispy rice hacks!) and top with portions of cooked veggies and egg.
  • Serve with 1-2 Tbsp Gochujang, kimchi (optional), and a dash of sesame seeds (optional). Bibimbap means “mixed rice,” so once your egg and Gochujang sauce are added, use a spoon or your chopsticks to stir everything together and mix the flavors. Then enjoy!
  • This dish is best fresh, but leftovers can be stored in the refrigerator up to 2 days and be reheated on the stovetop over medium heat as a stir fry. Not freezer-friendly.



*Soaking rice not included in prep time.
*Sesame oil can be found at Asian markets and most grocery stores and is fairly affordable. Its flavor really works best in this recipe and either toasted or untoasted can be used. But it can be subbed with avocado or refined coconut oil for a similar result (don’t use virgin coconut oil or the dish will taste like coconut).
*If vegan, omit the egg and sub our Crispy Baked Peanut Tofu, Quick Scrambled Tofu (similar to the tofu in this recipe), or just double up on veggies!
*To keep this bowl grain-free, omit grains and double up on veggies or sub cauliflower rice!
*In this recipe we served the bibimbap in bowls, but you can purchase Korean-style dolsot bowls, which allow you to cook the bibimbap after plating to get the rice crispy on the bottom of the bowl. However, for a similar effect, simply stir fry rice in a little sesame oil in a hot pan for a few minutes, tossing occasionally, until toasty and golden brown.
*Nutrition information is a rough estimate calculated with equal amounts of carrot, zucchini, and spinach for the mixed vegetables, with lesser amounts of sesame oil and Gochujang sauce, and without optional ingredients.
*Recipe method adapted from the amazing Maangchi, and inspired by our many bowls of bibimbap while visiting South Korea!

Nutrition (1 of 2 servings)

Serving: 1 Serving Calories: 519 Carbohydrates: 73.2 g Protein: 14.9 g Fat: 22 g Saturated Fat: 3.8 g Sodium: 528 mg Potassium: 668 mg Fiber: 8.9 g Sugar: 12.5 g

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My Rating:

  1. Marnie Montgomery says

    Thank you for this wonderful recipe, or perhaps I should say strategy and concept, because with your guidelines I’m able to use what’s in the fridge to make wonderful bibimbap on very short notice. It’s become one of my favorite breakfast meals!

    Because I have to watch carb consumption, I simply make it without rice, and use extra veggies. I have occasionally spiralized zucchini which adds a little complexity to the texture.

    I’d like to add that I’m not an accomplished cook, and this is very easy to make. I go for the extra easy approach, buying premade gochujang sauce and kimchi, and the flavors are wonderful.

    Because I’m usually cooking for one, with this recipe I’m able to simply cook a few veggies at a time, layer them in my rice bowl as they come out of the pan, and top it off with gochujang, kimchi, and egg. It’s a single pan single dish meal.

  2. SB says

    I thought this recipe was really good and simple to make, with one small exception. I made the Gochujang sauce, as well. I only put in half the maple syrup called for, but it was still a little too sweet for my taste.

  3. Stacey says

    I love bibimbap, but it’s usually a pain to make because of all the different ingredients. I loved this recipe—it shortens and condenses the recipe without sacrificing flavor. Thank you!

  4. Caroline says

    This is so good! I think I may have added too much sesame oil when continuously topping up oil when stirfrying veggies, next time I’ll add less oil! Overall so yum!

  5. Mark says

    Hi Dana, your Kimchi is colorful. As someone who makes their own I’m a bit puzzled. Kimchi is typically fermented. Even with starter culture, a 1/2 gallon takes me 3 weeks to ferment. The traditional way would take months. On the flip side, fermented Kimchi will last forever in the fridge (if covered) but shouldn’t be heated or frozen if you’re interested in the probiotic angle.

  6. Pete says

    I really wouldn’t fry with sesame oil. It has a low smoke point and will burn and hydrogenate. It ain’t good for you. Very yummy as an ingredient though.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pete, our research indicates that it has a smoke point of 410 F. But feel free to sub avocado oil for an even higher smoke point.

  7. Gillian Haigh says

    I made this a few times and found it just had a really weird after taste. I’ve had bibimbap lots of times before (and granted this is a healthier version) but its not a flavour that I’ve every experienced. Not sure if it was the Gochujang sauce or something else. It was a weird uncooked bean kinda flavour and it usually was worse the next day – any ideas on what it could be?

    PS. every recipe on this blog is AMAZING – this one just seems to be an outlier for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gillian, sorry to hear this one hasn’t turned out well for you! Is it possible the bean sprouts were old? Otherwise, we’d say the sauce may be the issue. Did you make homemade or use store-bought?

  8. Aura says

    I just want to let you know I made this bibimbap today and it was AMAZING!!! I also made the Gochujang sauce from scratch.
    I added spiralized cucumber on the top and it was a refreshing complement to the spicy sauce. What an awesome way to eat veggies. I added zucchini, carrots, mushrooms, bean sprouts. Top it with two eggs 😃

  9. Anya says

    Wow. This dinner was absolutely delicious. My entire family LOVED it– including the picky eater! In fact, my parents loved it so much they said it was in the top 10 meals we’ve ever made!! :D

  10. Giada says

    Love, love , love! I just did and the entire family (including my 7 years old ) really enjoyed it. Thanks another greta recipe :)

  11. Hallie says

    This recipe is amazing!!! It is a little time consuming so I just coked all the veggies together, not as beautiful, but saved tons of time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Hallie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Kayla says

    Quick, easy and inexpensive recipe! I love Bibimbap but going to a restaurant can be expensive…around $18 for dotsol bibimbap.
    I omitted the spinach and meat because had a bad experience with spinach & no meat because lazy, lol. If you don’t have a vegetable peeler, you can use a knife to slice your veggies – Just be careful to make them thin. I should have cut more green onions, but I am a beginner chef so it’s a learning process! :)

    Overall, I loved it! My food came out good. Was easy to prep & cook.

  13. Emma says

    Hi there! I love your recipes and have been making almost every dinner using them these past weeks! I currently don’t have access to a store that carries the ingredients for the sauce. I was wondering if there was another sauce that would work for this? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, you mean you don’t have access to the ingredients? Gochujang is a very distinct flavor that’s hard to replicate.

  14. Amber says

    So good! We didn’t do coconut aminos or anything. Legit made it with rice (done in instant pot to save some time and then fried a bit in pan), squash, zucchini, green onion, carrots… egg and Gochugang sauce and a little black sesame seeds. So dang good. I’ll make this again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Inan says

    Served this for a korean chef at an upscale resturant I work at. Something he did unique I really like and encourage others to try was shiitake mushrooms in sesame oil and a little bit of quinoa mixed with the rice!

  16. AMBPHD says

    This was soooo good! I used wild rice (made the day before) instead of brown and added spinach, zucchini, mushrooms, and sunflower sprouts in mine.
    The best part: it was super fast to make and the clean up was easy.

  17. Hallie says

    I made this and it was out of this world!! I added pan fried tofu (cooked it just like the veggies) and added it on top. I got the sauce from a local Asian market. Thank you minimalist baker, I have been making your recipes for years and don’t know what I would eat without them!!

  18. Kungaa Joseph says

    I love this; made my sauce without miso- have to be on a low sodium diet! This is easy and delicious; there is a cauliflower rice in a package that resembles short grain brown rice; thank you so much for all that you do

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Kungaa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Becca says

    This was so tasty! I used all the veggies suggested in the recipe, but I subbed tamari for coconut aminos as it’s what I had on hand. I ended up opting for a store bought gochujang sauce to save time, and it was good still! A lot spicier than I expected actually, I think i’d stick to maybe 1/2-1tbsp instead of 1-2.

    I’m reheating some for my lunch tomorrow (and we only have a microwave at work) so fingers crossed it stays somewhat delicious without the fresh out of the fry-pan texture.

  20. Jackie says

    I was end of summer lazy and cooked all the veggies together (I added red cabbage and mushrooms to your suggestions) and bought vegan gochujang sauce with tofu on mine (vegan) and steak and egg on my husband’s (Not vegan) and we were both happy. Thanks for another great recipe. About to have your apple crisp for dessert!

  21. Jennifer Beth says

    This recipe was wonderful! So filling, and loved incorporating so many vegetables into my meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  22. Lexie Folkerts says

    I was so nervous to make this because of how much Korean chili goes in the sauce! I wasn’t able to find Korean chili anywhere so I ended up using mostly chili powder and some cayenne and closer to 1/4 cup because I was nervous. This recipe is so tasty!! Thank you minimalist baker for inspiring me to leave my comfort zone, I don’t think I’ve ever eaten something labeled as “Korean food” and I’m so glad I made this. Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it worked out for you! Thank so much for the lovely review and for sharing your modifications! xo

  23. Laura Pinkham says

    Hey Dana! Long time reader and first time commenter. I love your blog so much! I probably get over half of my recipes from here. I’ve been a vegetarian for eighteen years and last year I went full vegan. However, my husband and I recently found out we are expecting our first child and the pregnancy has required me to reincorporate eggs and some dairy into my diet. This recipe could not have come at a better time! Can’t wait to make it tonight. Thanks again for the great recipes! ?

  24. Elizabeth Diona says

    I am so excited to make this! I was plant based for some time and used your blog and cookbook as amazing inspiration. At the beginning of this year I began eating fish and eggs again for health reasons and personal choices and I am really jazzed to see recipes on your blog that includes these! I still used your blog before I was vegan, when I was vegan, and now as a pescatarian. Your recipes are always amazing and I have passed your blog on to all of my friends (most of my friends are non-vegans and they still love the recipes)! I think regardless of what you’re eating everyone can appreciate your 1. creativity 2. understanding of what makes food good & accessible to make 3. the plethora of plant based and gluten free recipes you have already shared with the community! You’re great and I have always been a huge fan : )

  25. Darina says

    Hey, Dana! Long time fan here since before your blog was vegan.

    Thanks for being brave enough to bring back some more non-vegan stuff! You alredy know how some vegans bully everyone on their radar for using animal products, but I think you are handling the verbal abuse very gracefully.

    As always, you are an inspiration and I will continue to recommend your blog to all my friends :)

  26. Noopur Joshi says

    I made this and this is been one of my favorite dishes from your blog so far! I added a bit of tofu to it (:

  27. Shayna Gehl says

    I cannot WAIT to make this! I love Bibimbap and often crave it and want to recreate it. I also wanted to voice support for you and your blog no matter your lifestyle. You are an insanely talented creator in the kitchen and an everyday go-to for myself AND my three children. I have too many favorites to count and SO appreciate you having put so much time and energy into sharing all your knowledge so we can all benefit. I am so grateful to be cooking delicious, healthy meals for my family very much because of you. MUCH LOVE!!!

  28. Kerry says

    Hi Dana!

    I’m a longtime reader (and frequent recipe-maker), and I just wanted to offer some more words of encouragement. I’m glad that many have voiced their support for MB, but I’ve been disappointed by the vicious comments from the peanut gallery. From my point of view, you’ve never purported to be wholly vegan, and it seems quite childish that many readers are taking your dietary choices as a personal affront. I’m glad that you’re listening to what your body needs.

    Your recipes are a wonderful boon to anyone trying to incorporate more plant-based meals into their diet, and Minimalist Baker will remain the first resource I turn to when I want to try something new, delicious, and healthful. Keep doing what you’re doing!

  29. Cassandra says

    I am dying to make this, but I am having a hard time finding miso paste. Do you have one you recommended and where you find it. Thank you so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassandra, our favorite is Miso Master Chickpea Miso. We have been able to find it at Whole Foods and at a local health food store. Hope that helps!

  30. Caterina says

    This isn’t really about the recipe (though it looks amazing!), I just wanted to show my support for your blog! You have an amazing food blog and I love seeing the creations that pop up in my inbox.

    What I love about your blog is that it does focus on simple and healthy food and doesn’t subscribe to any one belief. I consider myself “flexitarian” (haha, it sounds a bit silly when I write it down) as I eat simple, healthy food, mostly plant based but if occasions come up where animal products are on offer I will eat it that too.

    I think you should keep doing exactly what you’re doing and I hope you know you’re doing an amazing job!

    Thanks for all of your hard work and amazing recipes! :-)

  31. Lindsay says

    THANK YOU Dana for this website. I’ve been using your recipes for about 5 months with my husband and 18 month old son in an effort to go vegetarian and plant-based to help our health and our planet. Reading the other comments made me chime in because you have helped us IMMENSELY coming from a heavy meat background. We are almost totally veg now and my son LOVES your dishes- the spicier the better! So thank you for all your do, it has really helped our household and will continue to. Also this dish was great great we just finished and everyone enjoyed it!

  32. Britta says

    Another delicious, recipe! Thank you, Dana.

    I’ve read some of the other comments, and it astounds me how negative some some people are being. I’m not a vegan (I’m a pescetarian), but I love that your blog promotes easy, delicious recipes for all different kinds of diets. As someone who would find it incredibly challenging to be completely vegan from a health perspective, I admire and applaud you for doing what is best for your health.

  33. NPF says

    Hi Dana,
    I am a follow of your recipes, and admittedly was upset about the transition of this site to contain animal products. Your website and cookbook have been very helpful in my own journey as a home cook. I know this doesn’t have to do with this recipe specifically, but as someone who has been operating in and advocating for “plant based” eating for so long, why have you decided to change course? I understand that you don’t want to reveal some personal health issues, but considering your impact on the food community, a more detailed explanation would be helpful. Also can you explain what “ethically Sourced” means with regards to supporting the egg industry?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, thanks for the question. I want to clarify a few things: Minimalist Baker started first and foremost as a simple food blog, with recipes that included meat, eggs, dairy, and gluten. Then, early on I removed dairy from my diet for digestive relief, so the recipes became dairy-free. Then, I started adding gluten-free recipes as some of my friends were sensitive to gluten, and I later became sensitive myself. Then, later I became interested in plant-based recipes, primarily for health reasons, and so the recipes took a turn in that direction.

      I never shared that I was a vegan, although I did eat primarily vegan off and on for a few years and enjoyed experimenting with recipes in this realm. However, ultimately, I felt my body was asking for more nourishment and at the recommendation of several physicians, I recently decided to add animal products back into my diet.

      The recipes have never been strictly one specific diet or another, but have rather been a loose reflection of what I’m interested in / going through diet- and health-wise at the moment, which is naturally always in flux. I have to trust that the creativity that comes from what I’m interested in or going through at the moment will in some way help or inspire our audience in some way. And I also acknowledge that this audience may grow and change and be in flux itself over the years, just as I am. I know for some it was surprising to see we’d be adding eggs and meat back in, but as we see it, it’s just another season of sharing what food excites and nourishes me right now.

      I don’t care to go into any more of my personal health history on the internet. I hope you understanding that in doing so, it opens me up to a lot of scrutiny, opinions, and medical advice that aren’t helpful because no one really knows my health situation besides me and my doctors.

      As for ethically-sourced eggs, I understand that some vegans believe there is no such thing as an ethically-sourced egg, so let’s just start with acknowledging that. But for me personally, I think ethically-sourced eggs are organic, pasture-raised, non-GMO, and free-range, which is about the best you can do unless you get eggs from your own chickens or a neighbor’s chickens. I buy eggs primarily from Vital Farms.

      I hope that sheds some light and clarity on this transition.

    • Maria says

      One of my favorite recipes in months. My husband was getting a little sick of MB’s enchiladas (which are also all amazing). I left off the egg on mine, no tofu substitution necessary!
      Not to add too much to comments not related to this recipe, but I am excited about this transition. I’ve been eating vegetarian and more recently vegan for most of my life, and it’s often been difficult to find recipes traditional meat eaters will enjoy. Having so many wonderful plant-based recipes intermixed with some recipes that include egg and meat makes the blog as a whole more accessible to people who may otherwise be afraid to try out a “vegan blog.” Thank you for continuing to (freely) share such inspired creations! I will continue to buy the cookbooks and recommend you to all eaters looking for a great food blog.

  34. Rebecca says

    I made this as a quick weeknight dinner after a long day at work and it was fantastic! Such an easy and healthy meal – the repetition of cooking each of the veggies separately was almost therapeutic. Thanks, Dana, for another awesome recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Rebecca! So glad you enjoyed it! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xxoo

  35. Rachel says

    I haven’t made this yet but plan to add it to my list for the week.

    On a personal note, I just want to thank you so much for sharing your recipes. I am a huge fan and will continue to come to your website as my first stop for my weekly meal planning ideas! I anticipate all the newer recipes will be just as delicious, adaptable and easy to make. I hope you are able to continue this site and remain healthy!

    Thank you again.


  36. Maneesha says

    Such a delicious recipe! My husband and I loved it! I like that you’re expanding the blog and including different cuisines and veg/nonveg options! Keep it up!

  37. Pat says

    I love Bibimbap and this looks like a really good recipe. The tofu is a great substitute . So, everyone has opinions about this site now. I get that. Vegans have opinions. Omni’s have opinions etc. etc. As a vegan I’m disappointed but you know what? I adapt recipes from other non-vegan sites so I can do that here also if I choose. It’s dangerous to start labeling people as mean or ignorant or a traitor based on personal choices such as this. (Looking at bot “sides” here). So maybe we can all express a polite opinion if we have one and feel that we must, stop throwing stones and make our own decisions about following the site or making the recipes.

  38. Leigh says

    Gosh, some of these comments are so unkind. I’ve been essentially living on delicious meals plucked straight from your (free) blog for the past five years. I’m sorry to hear that you’ve had to change your diet due to health reasons, but diet is a very personal thing and you need to eat what works for you. I just wanted to comment and let you know that, as a vegan, your website will still be my #1 destination for great vegan recipes. Love your work, Dana!

  39. Sara H says

    I have seen these Vegan attacks on numerous websites whether they are Paleo, Vegetarian or mainstream sites. I am open to reading any recipe site and just adjust to fit my lifestyle. I never feel personally offended by the author for making personal dietary choices and wonder if these people realize that they sound like nasty trolls. Anyway, I am a new follower and wanted to tell you the Bibimbap sounds amazing-thank you for this FREE!! recipe- I will definitely be trying it.

  40. lexi glen says

    I cannot believe you have abandoned your vegan recipes to include meat and eggs. As you well know, vegan recipes can be adjusted by those who feel the need to include these heinous products, not vise versa. What a SAD day for the animals who are needlessly made to suffer horribly – and what a SAD ethical failure on your part, I cannot unsubscribe fast enough.

  41. Cassie Autumn Tran says

    Peanut tofu on top of this bibambap instead of the egg is such a great substitute! I love air-frying tempeh and tofu as well. And to be totally honest, I think kimchi is COMPLETELY necessary. It adds the best tanginess and zing of flavor to the dish! LOL!

  42. Alyssa says

    If I could give this and the gochujang recipe 6 stars, I would! Better than the Korean restaurant. Thank you so much!!!

  43. Michelle says

    Dear Dana,
    I love seeing more variety in your recipes! I was vegan for decades. However everything changes … and I found that what best supported my health was to eat a primarily plant based diet with the inclusion of good quality fish, meat, eggs, poultry. I wish you well and look forward to more!

  44. Alison says

    This recipe is awesome! I whipped it up tonight, and it was a huge hit. I didn’t have a ton of spinach on hand, so I added extra zucchini and carrot. Yum! It comes together pretty fast once you get started. Definitely prep everything beforehand.

    Protip to all the vegans: the egg is OPTIONAL! ;)

  45. Elisha says

    Dana, thanks for all the lovely recipes!
    Wanted to also give support and say thanks for making it so easy to make any of your recipes vegan or vegetarian. You are clearly still supporting others having a fully plant based diet!
    If we are honest, the reason the meat industry has turned to mass producing and related unethical practices is due to so many Americans (and certain other countries) demanding way more meat than is needed or healthy. Adding a moderate amount of meat to an also veggie filled diet is a sustainable practice. I am hoping those meat-eaters who are looking for healthier ways to cook will find your site. We each have to find what’s best for ourselves and I commend you for listening to your body. May peace be with you.

  46. Dara says

    Hi Dana! I have been an avid follower of your blog for about 3 years now, when I first went fully vegan. Your blog inspired me to try new and delicious plant-based meals, and I will forever be grateful for that. If I ever needed a new dish or a “how-to,” I would instantly come to your blog. With the recent changes being made to the site, sadly I will not be checking in as often, but you can be sure I’ll always go back to my favorite vegan recipes from you. I am sorry that you are dealing with health concerns, and I wish you and your family well!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dara – thanks for the understanding and kind words of encouragement. I totally understand you nor checking in as much, and appreciate the continued support of our vegan recipes!

  47. nicole novak says

    Wow! This looks fantastic! Can’t wait to try it out. Love your recipes and love your website. I recommend it to everyone of my foodie friends both vegans and non vegans.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      To clarify, we will continue sharing vegan-friendly, plant-based recipes, in addition to some non-vegan recipes that will include meat and eggs.

  48. Alex says

    This looks delicious! I can’t wait to make it.

    Also, so sorry you have had to deal with so much unessassary, irrelevant and manipulative negative feedback about incorporating animal products. Just wanted to say that the way you have communicated the change (and dealt with the haters) has been wonderfully thoughtful and transparent and if anything has made this vegan even more devoted to your blog. xx

  49. Kelly says

    I am super bummer that you will now be including eggs and meat in your recipes. This always felt like such a safe place to find amazing vegan recipes and share with others. I know you never claimed to be vegan, or even fully plant based, but I do have to say I am disappointed that you are now showing more support to these industries (whether local farms or factory it does not exclude the violence involved to get these products from animals nor the environmental impact), and ignoring that suffering by choosing to now include more and more animal products is disheartening.

    I’m sad to say it doesn’t feel good coming here anymore and that is, as I said, a real bummer as I had been a fan for many years.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Kelly, thanks so much for your feedback – it’s important to us. In that, we have to do what feels most authentic for us moving forward. We understand if we’re no longer a good fit.

    • Liz says

      I am very sad about this too. It seems like so many people are giving up on veganism and that reality is very disheartening. I feel sad too that Dana was sick and probably vulnerable and somehow became convinced that dead animals and eggs could help her. I hope she gets better and becomes an awesome warrior for veganism once again by showing people how great the vegan lifestyle is. You don’t need animal products, Dana! No one does. They only hurt us and the animals and the planet. :(

    • Tracy says

      Funny how people can’t figure out how to adapt a recipe for their own needs?? Simply omit the egg or meat….not hard to do. This sounds like a great recipe and I can’t wait to try it…and if you need change things in YOUR life, blog…etc than those who matter won’t mind and those who mind don’t matter!!!! Thanks for sharing.

  50. Maartje says

    Thank you for the creative substitutions in the recipe notes. As vegan couple with vegetarian kids this is a meal that works for everyone :)!

  51. Kathrine Paterson says

    I too am disappointed that you are no longer a vegan site. You have created some wonderful vegan recipes and I will miss them. I will be unsubscribing.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for your support thus far, Kathrine. We totally understand if we’re no longer a good fit. You can also update your email subscription to receive only vegan recipes if you prefer (do so at the bottom of any email from us).

  52. Maria says

    This is excellent–your version of gochujang is such a revelation. I started making the sauce when you first posted it; I love gochujang and to find a recipe that is not only simple but this wildly delicious and digestible, was a real gift. It’s great, too, with roasted vegetables. I’ve never commented on this blog before, but I’ve been visiting here for years and have used countless of your wonderful recipes. FOR FREE, I might add. I’ve printed out so many of them that I suspect they amount to a full cookbook. Thank you–utterly. Your inventiveness, and delight in food and people, shines through. I’m sorry that you’ve been treated poorly simply because of your decision to align your blog with your life. Many of the commenters who have turned away have missed an opportunity to exercise the compassion that is at the heart of being vegan (and eating in general, I would think), and the chance to learn flexibility. They’ve forgotten, too, that they have enjoyed your recipes while you have asked nothing of them. Thank you, Dana. I’ll be back, many, many times and look forward to your recipes.

  53. Karma says

    Saw the egg, came to check the comments. Thought you might get a bit whipped for it. At least there is also a lot of encouragement.

    Just surprises me that vegans like to talk about cruelty free lifestyles but they are so vicious to people. Such conditional love.

    :) hope it doesn’t get you too down.

  54. Kzell says

    Hi Dana. I know your blog is mainly for recipes but do you have a specific post about why you changed your diet?

    Thanks for sharing this recipe. Would try this soon!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do not have a post about my diet and don’t plan to. It’s a very intimate thing to share my personal health history, and I’ve decided not to share that publicly. Hope you love the bibimbap!

  55. Sophie K. says

    I so look forward to making a vegan version of this! Certainly an adaptable flavor bomb. Thank you.

    You will have my support through your transition. I admire your transparency and continued passion for plant-centered food even as you struggle with health issues. Stay strong, sister! Sending healing vibes.

  56. Artkoea says

    Thank you Dana for this recipe, I’ve always wanted to make bibimpap!
    To me you remain a role model and you’ve helped me so much through my mostly plant based diet, as I have shifted into something different too for health reasons! Although I don’t consume meat, eggs I give them a go sometimes and this Is a perfect occasion!
    Thank you again and I’m very happy that you and John made this choice and appreciate your transparency and I completely understand your choice because I’ve had health issues too especially with my physical training.
    Lots of love from one of your young long time fans xxx

  57. KB says

    Can’t wait to try this recipe, mostly because I highly recommend and love your recipe for Gochujang sauce, and look for every opportunity to incorporate it into my meals :)

    I imagine that there are challenging moments for you during MB’s shift in direction. To share a positive note, as someone who values a plant-based diet without restricting myself and the people I cook for to non plant-based foods, I am very much looking forward to seeing a greater variety of options in your delicious recipes. Thanks for what you do.

    On a separate note, I’ve been more conscious lately of the quantity of rice I consume due to the presence of arsenic. Is this something you have given any thought to?

    • KB says

      Correction*: I meant to say “…as someone who values a plant-based diet without restricting myself and the people I cook for FROM non plant-based foods…”

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the support, KB! As for the rice, I’m not familiar with brands that are specifically arsenic conscious. I would always just investigate the source whenever possible, and select organic.

  58. Nicole says

    This looks like such a yummy recipe!! its also nice to see you’re supporting an ethical company like vital farms for your eggs!

  59. Lori Ann says

    What a mouthful of goodness! I am vegan and allergic to soy so didn’t add either egg or tofu but STILL…I will be dreaming about the wonderful flavors of this dish! I also used kale instead of spinach. Just YUM!

  60. Ashling Gaughan says

    This recipe is fantastic! It was quick and super flavourful. Will definitely be making it again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Ashling! So glad you enjoyed it. Would you mind leaving a rating with your review next time? It’s super helpful for us and other readers! xo

  61. Aoife says

    Oh dear, I didn’t realize that the recipes weren’t vegan any more and have been recommending the website to friends. I must have missed a post or something. It’s disappointing for sure, as animal-based recipe websites are a dime a dozen, and it’s nice to not have to wade through those sites looking for “special” recipes or “here’s a picture of bacon, but vegans can substitute tofu!” BUT I have appreciated the recipes over the years, and even though I’m not going to be following you or buying your cookbooks any more, I sincerely hope that this pays off for you in the end (money-wise and health-wise).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We recently announced we plan to incorporate recipes that aren’t vegan, including meat and eggs. However, you can update your email subscription to receive only vegan recipes (do so at the bottom of any email we’ve sent you). And you can always access our vegan recipes here by selecting “vegan” under “special diet.” We understand if we’re no longer a good fit for you. Thanks for your support thus far!

  62. Lauren Harvey says

    Thank you for this recipe!! I love Bibimbap but there are no Korean restaurants in my area. Looking forward to making it this weekend. Couldn’t contain my excitement!!

    P.s. You provide creative, delicious and *extremely* well written recipes, no matter what issues people may have with the changes keep doing you!

  63. Teri says

    Sad to see that you are using eggs in your recipes. I am truly disappointed that you have decided to abandon your vegan recipes in favor of “plant based” with vegan options.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We understand if it’s no longer a good fit for you and your needs. Thanks for your support thus far. As a reminder, you can always access our vegan recipes here by selecting “vegan” under “special diet.”

  64. Hana says

    I feel sad.

    Firstly, I’m sad that a plant-based diet wasn’t able to support you in your health and that you’ve had to make the difficult decision to reincorporate animal products back into your diet. I wish you all the best and hope that this change is able to provide the healing that you are looking for.

    Secondly, I feel sad about the message this portrays to the world; that a plant-based diet is insufficient to maintain good health and that someone with such influence as yourself is choosing to promote animal products despite the harm to the environment, animals, and overall health.

    Thirdly, I feel sad because you are the reason that I made the change towards a plant-based diet. I found your blog a couple of years ago and have introduced all of my family and many friends to it, many of whom have also made the switch to plant-based eating. I love your recipes, your photography and your overall message of promoting health and well-being through food. I’m sad that I no longer feel the same joy that I used to because it no longer feels personal to me. I feel like I’ve lost a role model and a friend. I realise it sounds dramatic, but it was not an easy change for me to make, and you were instrumental in it. Now this just feels like any other food blog.

    Finally, I’m sad about a lot of the negative and even cruel responses you’ve received. I know that the plant-based and vegan communities are very passionate about what we believe, but that’s never an excuse to treat people poorly. I hope you can understand that most vegans are compassionate people and don’t support cruelty, emotional or otherwise.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hana, thanks for sharing your feedback and for the kind and understanding words of support. Introducing non-vegan recipes was a very thoughtfully considered and difficult decision, but we ultimately felt this was the best way to be transparent with our audience regarding my changing diet.

      Some people have been unkind in response to this transition, but we have also received a lot of support.

      Thanks for all of your support thus far. I understand if we’re not longer a good fit for you. But as a reminder, you can always access our vegan recipes here by selecting “vegan” under “special diet.”

  65. Eleanor says

    I thought you were completely vegan? why on earth would you have an egg in a recipe? I mean, I get that some people have their own hens in their back yard – and I hope they don’t send them to slaughter or kill them but just eat the eggs, but it is not good to encourage people to think that eating eggs is a) healthy and b) cruelty free. Are you vegan or not? Just wondering because if not we will give away your recipe book.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Eleanor. We aren’t a strictly vegan blog and will be incorporating some non-vegan recipes to into our content. This is primarily for health reasons on my end.

      You can update your email preferences to only receive vegan recipes (do so at the bottom of any email we sent you). And you can always access our vegan recipes here by selecting “vegan” under “special diet.”

      Thanks for your support thus far! We understand if it’s no longer a good fit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Audrey. We aren’t a strictly vegan blog and will be incorporating some non-vegan recipes to into our content. This is primarily for health reasons on my end. You can update your email preferences to only receive vegan recipes (do so at the bottom of any email we sent you). And you can always access our vegan recipes here by selecting “vegan” under “special diet.”

      Thanks for your support thus far! We understand if it’s no longer a good fit.

  66. Becky says

    I’ve noticed that several of your recent recipes have featured eggs. I know the blog has evolved over the years, but seems to have been almost exclusively GF and vegan for the last while. Is there a reason you’ve started including eggs in recipes again? Just curious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Becky, sorry for any confusion. This year we have decided to begin broadening the scope of our recipes beyond strictly plant-based not only to accommodate more people’s dietary needs, but also in order to be more transparent about the way my diet has shifted in the last year to better support my health.

      We will continue to share plenty of plant-based recipes (which can always be found here by selecting the “vegan” option under “Special Diet”). But we will also be sharing some recipes with eggs and meat. Hopefully that provides some clarity.

      • Becky says

        No worries. Thanks for clarifying. I follow food blogs (e.g. Smitten Kitchen) where many of the recipes don’t suit my diet or taste, so I don’t mind if you publish recipes that reflect what you are eating, not just what *I* eat.

        • Diane says

          Oh my! How long will these negative comments continue for? They are so repetitive. If you don’t like the recipes then don’t follow this blog. Please just stop asking why this blog has changed direction?? Read previous posts that clearly explain why and please stop judging others for their choices. Thank you Dana again for the different dietary options. I so appreciate all the time, love and effort you put into providing us these amazing recipes for “free.” Looking forward to trying this recipe with some of the alternative suggestions ?