Vegetarian Bibimbap with Nasoya’s Plantspired Steak

Vegetarian Bibimbap with Nasoya’s Plantspired Steak


As we eat primarily a plant-based diet, I get SO excited when new meat alternatives come out. Nasoya asked if I would like to try out their new Nasoya’s Plantspired Steak and I could not help but respond back with a resounding YES YES YES!

I received the Korean BBQ Flavored Nasoya’s Plantspired Steak to try out, so I made a vegetarian Bibimbap under the guidance of my daughter as she absolutely loves Korean food. Plantspired Steak features steak-like strips that are marinated then charcoal-grilled to perfection over an open flame giving you all the taste and texture of steak, but 100% plant-based.

With 14g of plant-based protein per serving, Nasoya’s Plantspired Steak is a great option for vegans, vegetarians, flexitarians, or anyone looking for a delicious and healthy source of protein. A tasty ready-to-enjoy protein-packed option, Plantspired Steak is a great way to make nutritious eating more accessible without compromising flavor.

Bibimbap is simply a Korean dish consisting of rice topped with sautéed vegetables, chili paste, and beef or other meat, sometimes with the addition of a raw or fried egg. I also made a Ssamjang  (Korean Barbeque Dipping Sauce) to serve with this tasty rice bowl.

 Vegetarian Bibimbap with Nasoya’s Plantspired Steak Recipe

Prep time 30 minutes: Serves 3

You Will Need 

  • 1 Package of  Nasoya’s Plantspired Steak
  • 1 Red Bell Pepper
  • 2 zucchini
  • 3 cups mushrooms
  • sesame seed oil
  • olive oil
  • sesame seeds
  • garlic powder
  • salt
  • Kimchi (any variety)
  • cooked white rice (I made 4 cups of cooked rice in my rice cooker)
  • chives or green onions (diced, for garnish)

Ssamjang Sauce (optional to serve with this bowl)

Prep time 5 minutes

  • 1/4 cup korean fermented soybean paste
  • 2 tablespoons Korean Red Chili Paste
  • 2 tablespoon honey
  • 1 tablespoon sesame oil
  • 2-3 tablespoons white vinegar
  • 2 teaspoons sesame seeds
  • 2 crushed cloves garlic

Mix sauce ingredients all together until smooth. If you have any leftover you can save in an airtight container in the refridgerator for up to a week.

How To Prepare

Make white rice in a rice cooker first so it’s ready to go.

In a large saute pan, pan fry the red bell pepper in olive oil and season with garlic powder and salt. Only cook until slightly softened. Pull from heat and set aside in a covered bowl.

Wipe pan, and cook sliced zucchini in olive oil for several minutes on medium-high heat until softened. Season with sesame seeds and salt. Pull from heat and set aside in a covered bowl.

Wipe pan, cook mushrooms in olive oil until softened. Season with salt and garlic powder. Pull from heat and set aside.

Wipe pan and add 2 tablespoons olive oil and add the Plantspired Steak. Using a spatula, cook for 2 minutes, then flip. Make sure the edges are slightly crispy. (about 5 minutes cooking total). Turn off heat.

In wide bowls, plate the rice first as a base. Then add the vegetables to the bowl, but give each type their own space (don’t combine). Leaven an open spot for the Plantspired Steak. Sprinkle some green onion chives on top.  Add a little kimchi to the bowl if desired and serve with a side of the Ssamjang sauce.



Plantspired Steak is available in retail at Albertsons, Safeway, Vons, Pavilions, Sprouts, Giant Eagle, Big Y stores and more. Check the store locator to see where to find Plantspired Steak near you!

Plantspired Steak Link: Link:

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