Vegan Bibimbap

Vegan Bibimbap consists of a bowl of rice with several separately cooked vegetables on top, served with a spicy chili paste called gochujang. Naturally gluten-free.


  • 6-8 baby bok choi (or bok choy) (about 1 1/2 pounds)
  • 3 cloves garlic , chopped
  • 1 teaspoon dark sesame oil (or to taste)
  • 1 tablespoon soy sauce or gluten-free tamari
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup water
  • 1 teaspoon sugar or alternative
  • 1 tablespoon rice wine or sherry (optional)
  • sprinkling of toasted , crushed sesame seeds


  1. Prepare the bok choi by washing it well and chopping it into bite-sized pieces. Splash a little of the water into a wok or deep skillet, heat, and throw in the garlic and ginger. Sauté for about 3 minutes and then add the bok choi and the remaining water and stir. Cover and cook until the bok choi is bright green and tender-crisp, about 4-6 minutes.
  2. Remove the cover and add the sesame oil, soy sauce, sugar, and rice wine. Stir and serve, sprinkled with toasted sesame seeds.