Vegetarian Korean Bowls

A delicious fusion of flavors and textures inspired by traditional Korean bibimbap, packed with mixed Asian vegetables, savory vegetarian crumbles, and a flavorful sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Korean

Calories: 350

Ingredients Method Notes

Ingredients

Vegetables and Sauce Ingredients

3 cups mixed Asian vegetables (bell peppers, snap peas, carrots—fresh or frozen) Opt for fresh vegetables for better crunch, frozen works in a pinch.
1 cup shelled edamame
2 tbsp water Add more if needed to avoid sticking.
1/4 cup reduced sodium soy sauce Low-sodium is preferable for better health.
2 tbsp brown sugar Light or dark brown sugar will work—dark gives a deeper flavor.
2 tsp sesame oil
1 tsp Asian garlic chili paste Adjust based on your spice preference.
2 cloves garlic, minced
1 tbsp ginger, minced
1 lb vegetarian crumbles (like Beyond Meat or MorningStar Farms) Choose brands known for their realistic texture.

Method

Preparation

Heat a pan over medium-high heat. Add the mixed Asian vegetables and water. Cover and let cook for 3-4 minutes until they’re tender-crisp.
Remove the vegetables and add the vegetarian crumbles to the same pan. Cook for about 4-5 minutes, breaking them apart as you go.

Making the Sauce

In a small bowl, combine the soy sauce, brown sugar, sesame oil, garlic, ginger, and chili paste. Pour this mixture into the crumbles and bring it to a simmer.
Cook for another 3-4 minutes until slightly thickened, stirring occasionally.

Assembly and Serving

Stir in the sautéed vegetables or serve them on the side for presentation. Drizzle extra sauce over the top before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of water if needed. To save time, prepare the crumbles and sauce ahead of time.