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+ servings
Duration25 mins
Cook Time15 mins
Prep Time10 mins


  • 6 cups cooked steamed Japanese or short grain rice
  • 1 cup homemade or store bought vegan kimchi
  • 1 cup sliced carrots
  • 1 cup sliced zucchini
  • 1 cup sliced mushrooms or tofu
  • 1 cup beansprouts ot beansprout salad kongnamul
  • 1 cup spinach or spinach salad sigumchinamul
  • 1/4 cup sliced onion leeks optional for topping
  • 1 tbsp sesame seeds optional for topping
  • Sesame oil for drizzling
Gochujang Sauce
  • 2 tbsp gochujang
  • 2 tbsp water
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • Sesame seeds


  • To make the gochujang sauce, mix all sauce ingredients together until smooth! Feel free to add/lessen water depending on desired consistency.
  • Sauté the veggies and mushrooms/tofu separately in a non-stick pan. Season them with some salt and sesame oil, to taste. Finish off with sesame seeds.
  • Assemble the bowls by placing the place. Top with the cooked tofu/mushrooms and veggies. Add in 1-2 tbsp gochujang sauce (feel free to adjust depending on desired spice) for each bowl and finish off with sesame seeds, drizzle of sesame oil, and chopped leeks, if using.
  • Mix everything together and enjoy!
This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here.