Tempeh Bibimbap

Serves 4



  • 1 cup tempeh, cubed
  • 1 teaspoon sesame oil
  • 2 tablespoon gochujang

Sesame Veggies

  • 2 medium carrots
  • 3 Persian cucumbers or regular cucumbers or baby zucchini
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger

Greens and Mushrooms

  • ½ cup shitake or cremini mushrooms
  • ½ cup spinach or Bok choy or Swiss chard
  • 2 glove garlic, chopped
  • 1 teaspoon sesame oil


  1. Start by laying out, washing, and measuring all ingredients. Cooking utensils include a blender, a frying pan or wok a cutting board, a plate, a chef’s knife, and a weight (a canned good works great).
  2. Julienne the carrots and set aside.
  3. Slice the cucumbers into rings and toss in a bowl with lime juice. Set aside.
  4. Toss both the carrots and cucumbers with 1 tbsp of sesame seeds and set aside.
  5. Slice the tempeh into one inch cubes.
  6. Add the tempeh and gochujang to a bowl to marinate. Set aside.
  7. Now slice the greens into 2 inch pieces. Slice the mushrooms into strips. Toss the mushrooms into the frying pan with 1 tbsp water. Add more as it evaporates top steam evenly. When the mushrooms are almost cooked through, add 1 clove of chopped garlic and the greens with the remaining 1 tsp of sesame oil.
  8. Take tempeh and put into a frying pan with the remaining oil. Fry until crisp on all sides and warm through.
  9. Serve ½ cup of all mixtures warm over ¼ cup of brown rice. Top with extra sauce or kimchi.

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