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Home » Bibimbap Bowls with Vegan Eggs

Bibimbap Bowls with Vegan Eggs


This recipe was so much fun to make, it was adapted from the a classic Korean dish of ‘mixed rice.’ It’s actually similar to the very trendy ‘buddha bowl’ but with even more flavours and textures. 

I’ve spent the past few days cooking up a storm in the kitchen because we head down to the South Island on Thursday for an entire month! Yesterday especially was a huge day in the kitchen as I’m also doing a bit of catering for an office meeting tomorrow. I made this highly addicting raw bounty slice along with a new brownie recipe which I’ll share soon.

This particular recipe came about when I was watching MasterChef the other night (NZ is way behind so if you’re from Australia don’t tell me who wins) and the judges said something about a bibimbap and I realised I hadn’t made one since going vegan. Which led to me into doing A LOT of research. I found there were lots of vegetarian versions of this dish but none that I could find were completely vegan and made with a vegan egg. I wrote so many recipes for a vegan egg expecting it not to work the first time round – but surprisingly they turned out really well, while at the same time looking weirdly like a real egg. 

I’ve been wanting to make a vegan egg for so long now I was waiting patiently for my kala namak to arrive for weeks to give it a go. Kala namak is an a cooling spice in Ayurveda and is used as a laxative and digestive aid (so be sure to only add small amounts.) It’s made from a type of rock salt and was traditionally mixed with other herbs and spices. The salt has a very distinctive smell of sulphur which resembles boiled eggs. That’s why it’s the key ingredient to making these eggs.

For the Bibimbap you can use a wide range of vegetables, I chose to use carrots, mushrooms, spinach and edamame. I would have liked to use bean sprouts but didn’t have any in the fridge. The Gochujang sauce packs a punch and really brings the whole dish together. I had to add more half way through – that’s when you know it’s good one!

If you make this recipe be sure to tag me on my instagram account! @healthykelsii.

You could make this recipe without the egg as it does take a reasonable amount of time and effort. Or if you aren’t vegan feel free to use a real egg.

Serves: 2

Minutes: 50


1/2 cup Brown Rice

For the pickled carrots

¼ cup rice wine vinegar

½ cup water

2 tbsp maple syrup

Sliced carrots 

For the Tofu

150g Tofu

1 tbsp sesame oil

2 tbsp soy sauce

For the vegetables 

1 cup sliced mushrooms

1 cup spinach  

½ cup edamame 

Gochujang Sauce

2 tbsp gotchuang (Korean chilli paste)

1 tbsp miso paste

1 tbsp honey

1 tbsp sesame oil

2 tsp rice wine vinegar

Vegan egg 

For the White

3 tbsp coconut cream

1/2 cup tapioca flour

1/2 tsp kala namak  

2 tbsp water

Pinch of salt

For the Yolk

2 tbsp polenta

2 tbsp water

2 tbsp avocado oil

Juice from half a lemon

2 tbsp nutritional yeast

1/4 tsp ground turmeric

1/4 tsp garlic powder


To pickle your carrots add the water, rice vinegar and maple syrup to a pot and bring to bowl. Slice your carrots and place them in a jar, cover the carrots with your water and leave to soak. Also cook your rice in a pot or in a rice cooker and preheat your oven to 200 degrees.

Cut your tofu into cubes and add it to a lined baking tray. Coat the tofu with the soy sauce and sesame oil and place in the oven to cook for around 20 minutes until golden. While the tofu is cooking steam your edamame and spinach.

Thinly slice your mushrooms and add them to a pan with a little bit of soy sauce and cook until soft. Finely chop your cabbage and set aside.

To make the sauce – add all of the ingredients together in a bowl and mix until combined.

To make the vegan egg – for the white, add the coconut cream, tapioca flour, kala namak, water and salt to a blender and blend until smooth. Add to a bowl and set aside.

To make the yolk add the polenta, water, avocado oil, lemon juice, nutritional yeast, turmeric and garlic powder to a blender and blend until smooth. Add the mixture to a bowl and set aside – the mixture will thicken during this time.

To cook the vegan egg make sure you have a hot, non stick pan with a little bit of olive oil. Add around 1 1/2 tbsp of the white mixture to the pan and 1/2 tbsp of the yolk mixture to the middle of the white. Cover with a lid and cook for 1-2 minutes. Remove from the pan and place onto baking paper.

Once all of your ingredients are cooked add everything to a bowl and top with the sauce as well as the vegan egg.

Bibimbap recipe

Have fun and enjoy

Kelsi xx

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