Gochujang Tempeh Bibimbap
Sticky gochujang tempeh on warm rice with sesame vegetables, crunchy beansprouts and spring onion.
- Time50 min
- LevelMedium
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 767kcal
- 103gcarbs
- 19.5gof which sugars
- 25gfat
- 5.9gsaturates
- 32.8gprotein
- 15.7gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice until the water runs nearly clear. Cook it with 450 ml water in a covered pan: bring to the boil, then simmer on the lowest heat for 12 minutes and rest, covered, for 10 minutes.
12 min - 2
Stir the gochujang, soy sauce, 1 tbsp sesame oil, vinegar, maple syrup, water and ginger into a sauce.
- 3
Heat 1 tbsp sunflower oil in a large frying pan. Fry the tempeh strips for 6 to 8 minutes, turning, until golden and crisp. Pour in the sauce and cook for 2 minutes until sticky. Tip out and keep warm.
8 min - 4
Wipe the pan, add the rest of the sunflower oil and stir fry the carrot and courgette for 2 minutes, then the mushrooms and garlic for 3 minutes. Season with a pinch of salt and a few drops of the second sesame oil.
5 min - 5
Wilt the spinach in a hot pan with a splash of water for 1 minute, squeeze dry and dress with a few drops of sesame oil. Blanch the beansprouts in boiling water for 1 minute and drain.
1 min - 6
Divide the rice between 4 bowls. Arrange the vegetables, cucumber and tempeh on top in sections. Scatter with spring onion and sesame seeds and serve with extra gochujang to stir through.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
