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Bachelor Bap – Lazy Vegan Recipe

April 15, 2013

bachelor bap 2

So there are quick and easy recipes and then there are lazy recipes. This is my “I’m too tired or lazy to put anything into fixing a meal” recipe. Around our house, I don’t tend to cook if I’m only cooking for myself, and Sunnie is the same way. But sometimes there is nothing in the fridge, and you have to eat. So this recipe, which I call Bachelor Bap because it’s so easy to prepare and perfect for lazy vegan guys (or girls) or a late night snack, arose out of one of my lazy episodes. At first, Sunnie would make fun of me for eating it all the time, but I started to notice that suddenly I wasn’t the only one eating it when I made and soon she was making it for herself all the time too. Now it’s become a frequent option at our dinner table, and not just because Tevyn is keeping us so busy all the time – it’s because it’s seriously yummy.

There’s not really an equivalent in Korean, but we had a request for hangul in our recipes from David on our Facebook page, so much like bachelor’s kimchi (총각 김치), bachelor bap is 총각 밥.

This is a lazy man’s bibimbap, as you just toss in the ingredients with rice and stir it up. The ingredients are really simple – sheets of kim (roasted seaweed or nori in Japanese), perilla (kkaennip) oil, and perilla (kkaennip) rice seasoning mix.

bachelor bap ingredients

Bachelor Bap (총각 밥) Lazy Vegan Recipe

Enough rice for each serving (fresh or reheated if you’re feeling particularly lazy)
2 or more sheets of roasted seaweed (kim, 김)
perilla oil (들기름) to taste
perilla rice seasoning mix, called shiso in Japanese, to taste


  1. Scoop enough rice to fill you up into a bowl (reheat if you’re too lazy to make fresh rice and there is some in the fridge).
  2. Tear sheets of kim into roughly bite sized pieces. Don’t try too hard; it’s good enough.
  3. Sprinkle perilla rice seasoning mix on top to taste (you can always add more later if it’s not strong enough).
  4. Drizzle perilla oil on top to taste (you want a decent amount, I’d say at least one and maybe a couple of tablespoons). Again, you can always add more later.
  5. Stir up until the seasoning and oil are well mixed in and the kim shrinks down.

Perilla (kkaennip) oil
This is the perilla oil that we use. Kkaennip is traditionally more of a peasant food. Sesame oil was preferred by the court and is more commonly used in bibimbap, but we definitely prefer perilla oil in bibimbap as well as bachelor bap!

perilla (kkaennip) rice seasoning
This is the perilla (called kkaennip in Korean, shiso in Japenese) rice seasoning mix that we use. It is essentially just dried and crumbled kkaennip leaves, salt, and sugar. You could probably make your own, but this is bachelor bap, and that’s too much work.

bachelor bap
Dump all the ingredients on warm rice. The rice seasoning and oil are to taste, and you can always add more later, but don’t be skimpy. This is a salty-fatty tasting dish.

bachelor bap
This is basically a lazy bibimbap, so you’re just mixing (bibim) everything up!

bachelor bap
And there you have it, bachelor bap! Despite being a lazy vegan’s dish, it is really yummy and kind of addictive. Give it a try!

36 Comments leave one →
  1. Cat Yoo permalink
    April 15, 2013 11:45 am

    Wow. I thought bibimbap was lazy enough.

    • Bill permalink*
      April 15, 2013 11:49 am

      Haha! No, we can go even lazier! 🙂

  2. April 15, 2013 4:32 pm

    No way is bibimbap lazier–if you count the prep time for the vegetables, that is. 🙂
    Bill, I think you just coined a new motto for me. 🙂

    I LOVE rice and roasted kim together, but with the kim wrapped around the rice. I never thought of mixing them together and adding seasoning. I have a nice supply of both of the main ingredients and will give this a try.

    • Bill permalink*
      April 15, 2013 4:50 pm

      Yes, we love kim and rice. We have it all the time. And the kitties always come running when they hear the kim crunching. They are all kim crazy too!

      • April 16, 2013 11:36 am

        I was wondering about your kitties the other day! They haven’t made an appearance in a long time. Is the one kitty still a vegetable lover? 🙂

      • Bill permalink*
        April 17, 2013 10:01 am

        Well, the one kitty, Pinch, is more of a food lover than a vegetable lover. We think he’s part dog as he wants to eat anything and is pushy about it but also very sociable. He even tries to befriend dogs. He just ate Tevyn’s left-over mashed peas! They are all crazy about kim though.

  3. April 15, 2013 4:48 pm

    YUM! This looks amazing and I am just about to make another batch of vegan kimchi today as well 🙂 Lazy rice with lazy kimchi and I am a vegan in heaven 🙂

    • Bill permalink*
      April 16, 2013 8:47 am

      Woo-hoo! All hail lazy vegan Korean cooking! 😉

      • April 16, 2013 2:30 pm

        After all the hard slog of making that kimchi, I think I deserve to be lazy and combine it with some delicious lazy rice for a while :). Cheers again for your fantastic site. I share your amazing recipes with my daughters who LOVE Korean food so much, they are keeping a small local Korean shopkeeper in town in business with all of their purchases :). Not much call for Korean food in Tasmania Australia BUT they are making up for the rest of the city 🙂

      • Bill permalink*
        April 17, 2013 10:02 am

        That’s fantastic! You must be a favorite of the shopkeeper. 🙂 Thanks for the kind words and visiting. Love the pics of your dogs too!

      • April 17, 2013 1:51 pm

        Cheers Bill, I love your site and your wonderful Korean vegan recipes, they certainly keep me in the loop with my daughters (who are not vegan but who cook almost exclusively Korean food these days).

      • Bill permalink*
        April 18, 2013 12:17 pm

        That’s great! We love to hear it. How did your daughters get so hooked on Korean cuisine?

      • April 18, 2013 1:23 pm

        The love the clean healthy spiciness of it and after buying a couple of cookbooks they got stuck in to trying some recipes and fell in love with it. I beat them to making kimchi though 😉

      • Bill permalink*
        April 19, 2013 12:39 pm

        Mom with the win! 🙂 That’s interesting. I was wondering as it seems a lot of our readers first became interested in Korean food because of kpop or dramas, and it’s always neat to hear how people were introduced.

      • April 19, 2013 1:05 pm

        My daughters came to Korean food through the flavour. They were fans of Japanese food and one day their favourite restaurant was closed and they tried Korean food instead (figuring that Korea was somewhat close to Japan 😉 ) and fell instantly in love with it. They now love a band called “Shiny”? and are immersing themselves in Korean culture so obviously they have fallen head over heels with Korea 🙂

      • Bill permalink*
        April 21, 2013 11:46 am

        That’s great! I first had Korean food when I was in high school, and it was so hot (and I love spicy food) that I was dripping with sweat but couldn’t stop eating it. I soon learned how to space my eating out, a bit of this banchan, a bit of that rice, to keep the heat from building so quickly and strongly. Hope you all get to visit Korea some day. I love going and am missing it as we haven’t been able to visit for a while now….

      • April 21, 2013 2:01 pm

        When the current crisis settles down my daughters have plans to visit :). They LOVE the heat and even though I love hot food, sometimes their exuberance with the Gochujang and the gochugaru is a little too much even for me ;). As a vegan I can claim “diplomatic immunity” for some of their hottest creations but their kimchi is a wonderful mix of spice and flavour and it cools everything else down a little. I agree with you…that’s what rice is for! 😉

      • Bill permalink*
        April 22, 2013 7:57 pm

        That’s fantastic. Let us know if you’re looking for any recommendations. We always get fat every time we visit Korea – so much great (& vegan) food! If you visit a temple restaurant, not only will it all be vegan, the food isn’t very spicy either.

  4. April 16, 2013 4:48 pm

    That looks really good. I need to find where I can get my hands on some nori. Thanks for sharing!

  5. April 16, 2013 6:09 pm

    Alhough kimchi-mari seems one step lazier than this: rice and kimchi mixed together!

    • Bill permalink*
      April 16, 2013 8:52 pm

      True! I’m sensing a lot of love for lazy food from everyone! 🙂

      • April 17, 2013 6:29 pm

        Bill, not only that, but I quoted you in a meeting the other day. I made a suggestion that, taken to its logical conclusion, amounted to getting someone else to do my group’s work. (That was not my original intent, though.) “We can always go lazier” got a laugh. 🙂

      • Bill permalink*
        April 18, 2013 12:16 pm

        Ha! That’s awesome! My mom would be so proud! :p

  6. Sharon permalink
    April 22, 2013 2:02 pm

    This looks so good! My Asian grocery store here in Raleigh doesn’t have the perilla oil or the rice seasoning though. Do you have any suggestions for substitutions? If not, I’ll get them online I suppose?

  7. April 26, 2013 8:11 am

    I could use your advice!
    I am a vegetarian living in Nonsan Korea, I just moved here (I had lived in korea a few years ago when I was a meat eater), I am having so much trouble eating vegetarian, I would prefer vegan. I am in a peculiar situation, in that I live in campus housing, so I don”t have cooking equipment, just a small fridge. I don’t know what to eat…. It is just rice and raw veggies…
    Do you have any suggestions about easy to find vegan foods? Like maybe things I can order in restaurants that would be vegan? or foods I could buy from home plus….
    Thank you for any advice you can give!!

    • Bill permalink*
      April 26, 2013 8:11 pm

      Hi, Mack. It somewhat depends on how well you can communicate in Korean. It’s very easy to have restaurants make dishes like bibimbap, bibim myun, and kimbap vegan by just holding the meat or eggs. Others like soon dubu (tofu) or kimchi jigae can also easily be made vegan by having them not put any meat in and not using any seafood or meat for the broth. Here’s a great video of how to order put to music:

      Seoul has tons of Loving Huts and temple food restaurants which are vegan. I’d suggest going to and seeing if anyone has added veg-friendly restaurants close to you.

      Finally, for the best advice, I’d seek out some vegans in Korea who could give you shopping and dining advice. There is a Facebook group that can help:

      Good luck!

  8. Kenny permalink
    June 18, 2013 4:59 pm

    This looks very yummy, I wonder how it would taste using brown rice

    • Bill permalink*
      June 19, 2013 5:18 pm

      Probably not nearly as unhealthy! 🙂 The flavor is a little mild, so the stronger flavor of brown rice might make it less distinct, but you should give it a try and let us know. We haven’t tried it that way yet.

  9. July 5, 2013 10:44 am

    Wow! I’ve never tried perilla oil before! I’ll have to check it out.

    • Bill permalink*
      July 5, 2013 10:45 am

      We love it and use it in our bibimbap in place of sesame oil. Hope you enjoy it and welcome!

  10. Sun permalink
    February 1, 2014 10:42 pm

    Love this recipe, and thank you for introducing me to the shiso!

    I’ve only ever had it with brown rice, both short grain and basmati, and it’s delicious either way.

    It’s also inspired various other bachelor baps – brown rice, shiso, kim, kimchi and vegenaise, anyone? Thanks again!

    • Bill permalink*
      February 2, 2014 8:41 pm

      Sounds great! Thanks for sharing!


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