vegetarian korean bibimbap recipe

Written ByJenny Smyth Posted on
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The Best vegetarian korean bibimbap recipe

I’m so excited to share this vegetarian Korean bibimbap recipe with you. As a busy mom of three, I’m always on the lookout for healthy and delicious meals that my family will love. This recipe has become a staple in our household, and for good reason – it’s easy to make, packed with nutrients, and tastes amazing.

I first discovered bibimbap while traveling in Seoul, where it was served as a simple yet flavorful street food. Since then, I’ve experimented with various versions of the dish, adapting it to suit my family’s tastes and dietary needs. The name ‘bibimbap’ literally means ‘mixed rice,’ which refers to the colorful medley of vegetables and meat (or in this case, vegetarian alternatives) that are carefully arranged on top of a bed of steaming hot rice.

The dish is often served with a fried egg on top, which adds a rich and creamy texture. But don’t worry if you’re not an egg fan – it’s totally optional! One of the things I love most about bibimbap is the way it combines the best of Korean cuisine: bold flavors, crunchy textures, and a vibrant mix of colors.

It’s like a party in your mouth! And the best part? It’s incredibly easy to make at home.

In this recipe, I’ll show you how to create a mouthwatering vegetarian version of bibimbap using a variety of colorful vegetables and some clever cooking techniques. So grab your apron, get ready to cook up some fun, and let’s get started!

Vegetarian Korean Bibimbap

4.8 from 1170 votes

A flavorful and healthy vegetarian version of the classic Korean dish, Bibimbap. This recipe features a variety of colorful vegetables, mushrooms, and a spicy gochujang sauce, served over fluffy rice.

Prep Time25 mins
Cook Time25 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rice

2 cups short-grain rice
2 cups water

For the Vegetables

1 cup bean sprouts
1 cup spinach
1 cup shredded carrots
1 cup shiitake mushrooms (sliced)
1 cup zucchini (sliced)
1 cup cabbage (thinly sliced)

For the Sauce

3 tbsp gochujang
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp grated ginger
1 clove garlic (minced)

For the Toppings

2 tbsp vegetable oil
2 tbsp sesame seeds
2 fried eggs (optional)

👨‍🍳Directions

1Rinse the rice thoroughly under cold water until the water runs clear.
2Add the rice and water to a rice cooker or a pot with a tight-fitting lid.
3Cook according to package instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
4Remove from heat and let it rest, covered, for an additional 10 minutes.
5While the rice is cooking, prepare the vegetables.
6Blanch the bean sprouts in boiling water for 30 seconds, then shock in ice water.
Set aside.
7Blanch the spinach for 1 minute, then shock in ice water.
8Squeeze out excess water and set aside.
9In a pan, stir-fry the shredded carrots over medium-high heat for 2-3 minutes until they begin to soften.
10Remove from pan and set aside.
11In the same pan, stir-fry the sliced mushrooms for 3-4 minutes until they release their moisture and begin to brown.
12Remove from pan and set aside.
13In the same pan, stir-fry the sliced zucchini for 2-3 minutes until it begins to soften.
14Remove from pan and set aside.
15In the same pan, stir-fry the sliced cabbage for 3-4 minutes until it begins to wilt and turn translucent.
16Remove from pan and set aside.
17In a medium mixing bowl, combine gochujang, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
18Mix well until smooth and set aside.
19To assemble the bibimbap, divide the cooked rice among four bowls.
20Arrange the blanched bean sprouts and spinach, and stir-fried vegetables on top of the rice in separate sections.
21Drizzle the gochujang sauce over the vegetables and rice.
22Top with sesame seeds and a fried egg, if desired.
Serve immediately.

🔧Equipment

Rice cooker or pot with lid
Large mixing bowl
Medium mixing bowl
Spatula
Pan
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 10g

📝Notes

Tips: For a spicier bibimbap, add more gochujang to the sauce. You can also add other vegetables like bell peppers or broccoli to make it more colorful. To make it vegan, omit the fried egg or use a vegan alternative.

This vegetarian Korean Bibimbap recipe is always a good idea for any occasion. It’s a versatile dish that can be customized to suit everyone’s tastes, and it’s easy to make in large quantities. Plus, it’s a healthy and delicious meal option that everyone will enjoy. It’s a great dish to make for family gatherings or when you have friends over. It’s a crowd-pleaser and always a hit with both kids and adults. Bibimbap is a dish that brings people together, and I love that it’s a great way to introduce kids to new vegetables and flavors.

It’s a win-win situation for everyone. This dish is a perfect example of how healthy eating can be enjoyable and satisfying. It’s a great way to incorporate more vegetables into your diet and enjoy a delicious and satisfying meal at the same time. I love that this dish is not only tasty but also good for you. It’s a perfect example of how healthy eating can be enjoyable and satisfying. Plus, it’s a great dish to make in advance, as the flavors only get better with time.

I usually store it in the fridge and reheat it in the microwave or on the stovetop when we’re ready to eat. It’s a convenient and tasty meal option that fits well with our busy lifestyle. I love that this dish is a great way to use up leftover vegetables from the week. It’s a win-win situation for me, as it helps me reduce food waste and also saves me time in the kitchen. Plus, it’s a healthy and delicious meal that my family loves. I often make this dish for family gatherings or when we have friends over.

It’s a crowd-pleaser and always a hit with both kids and adults. It’s a great dish to make in advance, as the flavors only get better with time. I usually store it in the fridge and reheat it in the microwave or on the stovetop when we’re ready to eat. It’s a convenient and tasty meal option that fits well with our busy lifestyle.

❓ Frequently Asked Questions About Vegetarian Korean Bibimbap

Q: What is bibimbap?

Bibimbap is a traditional Korean rice bowl dish that consists of an assortment of vegetables and sometimes meat (or in this case, vegetarian alternatives) served over a bed of steaming hot rice.

Q: What type of vegetables are used in bibimbap?

Common ingredients include bean sprouts, shredded carrots, diced cucumbers, sliced zucchini, and shredded cabbage.

Q: Can I customize the ingredients to suit my family’s tastes?

Of course! Feel free to add or substitute your favorite vegetables or protein sources.

Q: How do I prepare the vegetables for bibimbap?

Slice or chop the vegetables into bite-sized pieces and cook them separately until they’re tender but still crisp.

Q: Can I make bibimbap ahead of time?

You can prepare the individual components up to 24 hours in advance, but assemble the final dish just before serving for optimal flavor and texture.

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