This Vegan Bibimbap is full of a variety of colors, flavors, and textures. You get spiciness from the Korean Tofu, umami from the mushrooms, sweet and sour from the pickled radish, and more! Serve over sticky rice for an amazing explosion of Korean flavors!
While the tofu and rice are cooking, prepare the other components.
Make the Quick-Pickled Radishes
Place the sliced radishes in a shallow bowl and set aside. Add 2 tbsp rice wine vinegar, 2 tbsp agave or maple syrup, 1 tbsp water, and ¼ tsp sea salt to a small saucepot. Bring to a boil, and then pour over the radish slices, making sure the radishes are all covered. Set aside.
Make the Spinach
Add 5oz of baby spinach, 1 tablespoon of water, and 1 tablespoon soy sauce to a skillet and cook over medium heat until the spinach is wilted and reduced in size (about 3 minutes). Place the spinach in a bowl and set aside.
Make the Mushrooms
In the same skillet add your sliced shiitake mushrooms along with 1 tablespoon soy sauce and 1 tablespoon granulated garlic to the same skillet. Cook over medium heat until mushrooms are cooked through but still firm (about 5 minutes). Place in a bowl and set aside.
Make the Egg Yolk Sauce
Add all of the vegan egg yolk ingredients to a small saucepot and cook over medium heat, stirring until the sauce thickens to the consistency of an egg yolk (2 to 4 minutes). Place in a small jug or gravy boat and set aside.
Assemble the Bibimbap bowls
To each bowl add ½ cup of rice. Divide each of the bibimbap vegetable and tofu components among the 4 bowls. Finally, pour a few tablespoons of the vegan egg yolk sauce to the center of each bowl. Serve right away and enjoy!