This is the best vegan barley bibimbap recipe ever! Barley bibimbap is a popular street food in Korea and they always serve the bibimbap along with some yummy Korean cabbage soup (woogeojiguk). This meal is so nutritious, healthy, and delicious. The gochujang sauce is out of this world. I hope you enjoy the recipe!
VEGAN BARLEY BIBIMBAP + KOREAN CABBAGE SOUP (Woogeojiguk)
Servings: 4 PEOPLE
Ingredients
BARLEY RICE (rice cooker method)
- 1 cup short grain white rice (190g)
- 1 cup pressed barley (140g)
- 2 cups water
BARLEY RICE (stove top method)
- 1 cup short grain white rice (190g)
- 1 cup pressed barley (140g)
- 3 cups water
GOCHUJANG SAUCE (makes 1 cup)
- 2 tablespoons toasted sesame seeds (15g)
- 1 tablespoon sugar (12g)
- 2 tablespoons rice vinegar (30g)
- 2 tablespoons toasted sesame oil (20g)
- 6 tablespoons gochujang (Korean fermented chili paste) (110g)
- 2 tablespoons doenjang (Korean soybean paste) (35g)
- 4 tablespoons water (60g)
BEAN SPROUTS NAMUL (Kongnamul)
- 2 12oz bags soybean sprouts (you can substitute with mung bean sprouts) (680g)
- 2 tablespoons toasted sesame seeds
- 1 teaspoon salt, to taste
- 2 tablespoons toasted sesame oil
SPINACH NAMUL (Sigeumchi Namul)
- 3 bunches spinach (830g)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt, to taste
- 2 tablespoons toasted sesame oil
RAW VEGGIES
- 1 bunch red leaf lettuce
- 1 bunch perilla leaves
- 1 small head savoy cabbage (regular cabbage works too)
KOREAN CABBAGE SOUP (Woogeojiguk)
- 4 cups water
- 1 teaspoon mushroom seasoning or 2 dried shiitake mushrooms
- 3 3” pieces kombu (12g)
- 2 tablespoons doenjang (Korean soybean paste)
- ½ tablespoon gochujang
- 1 bunch young cabbage (putbaechu), chopped & washed thoroughly (300g)
Instructions
BARLEY RICE (Rice cooker method)
- Rinse rice and barley 2-3 times and drain off excess water. Add into the rice cooker along with 2 cups of water. Cook in the rice cooker on white rice or turbo setting (the quickest setting on your rice cooker should be sufficient).
- Fluff up the barley rice using a fork or a rice paddle. (Note: If you want to use whole barley, cook it with short grain brown rice and cook it on the brown rice setting)
BARLEY RICE (Stove top method)
- Bring 3 cups water to boil in a pot. Rinse rice and barley 2-3 times and drain off excess water. Add rice and barley into the pot of boiling water and stir. Put the lid on and reduce heat to a gentle simmer. Simmer for about 20 minutes or until the rice and barley are tender.
- Fluff up the barley rice using a fork or a rice paddle. (Note: If you want to use whole barley, then cook it with short grain brown rice since they both have a longer cooking time of about 40-45 minutes)
GOCHUJANG SAUCE (Makes 1 cup)
- Put all ingredients into a bowl and whisk together until thoroughly combined. (Note: Keep refrigerated. As long as the sauce and the container is kept clean, this sauce can last weeks or even months in the fridge because it’s made from fermented products. I always make a double batch to use as veggie dip and salad dressing)
BEAN SPROUTS NAMUL (Kongnamul) & SPINACH NAMUL (Sigeumchi Namul)
- Bring a large pot of generously salted water to boil. Add bean sprouts and blanch for about 30 seconds. Remove from the pot and rinse with cold water, then drain off any excess water. Put in a bowl and set aside.
- In the same large pot of boiling water, add spinach and blanch for about 30 seconds. Remove spinach from the pot and rinse well with cold water. Drain off any excess water. Take handfuls of the spinach and squeeze out all the excess water. Put in a separate bowl and set aside.
- Add the remaining ingredients for bean sprouts namul and spinach namul (toasted sesame seeds, toasted sesame oil, salt to taste) into each bowl and mix thoroughly using your hands.
- Place bean sprouts namul and spinach namul into 2 separate airtight containers. These will keep in the fridge for up to 4-5 days.
RAW VEGGIES
- Chop lettuce into bite size pieces. De-stem perilla leaves and chop into bite size pieces. Combine chopped lettuce and perilla leaves. Wash and dry them thoroughly using a salad spinner. Set aside.
- Thinly slice or shred the savoy cabbage. Wash and dry them thoroughly using a salad spinner. Set aside. (You can add shredded purple cabbage or julienned carrots for some extra nutrients and color, but it’s optional.)
KOREAN CABBAGE SOUP (Woogeojiguk)
- Add water, kombu, doenjang, gochujang, and mushroom seasoning (or dried shiitake mushrooms) into a small pot. Whisk until doenjang and gochujang are completely dissolved. Bring to a gentle simmer over medium to medium low heat. Do not boil at this stage as high heat will cause the kombu to make your broth too slimy. Gently simmer for about 20 minutes, then remove kombu (and dried shiitake mushroom, if you used dried mushrooms). (Note: If you want some extra depth of flavor, you can soak the water, kombu, and dried shiitake mushrooms overnight)
- Turn up to medium high to high heat. Add chopped young cabbage and simmer until it wilts down completely and turns into a darker brownish green, about 15 minutes. Season to taste. Serve on the side with your bibimbap.
Notes
OPTIONAL BIBIMBAP TOPPINGS:
Kimchi (refer to my vegan kimchi recipe)
Sautéed mushrooms, carrots, and zucchini are great optional add-ons for bibimbap. Season them with salt and pepper to taste.
Looks amazing! I love bibimbap.
Thank you! I love bibimbap too! 😉