Vegetarian Bibimbap

Vegetarian Bibimbap

40
Lisa 1

"I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish."
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Ingredients

50 m servings 395 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 1086 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
  2. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
  3. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Reviews

40
  1. 59 Ratings

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Most helpful positive review

This was delicious and easy. I didn't bother to fry the rice, I just cooked it in my rice maker, and added soy sauce and green onions to my own plate. Reminds me of Loco Mocos in Hawaii, minus t...

Most helpful critical review

Fairly bland, the only flavor it has was from the hot sauce. I put the hot sauce on the side so I could see what it tasted it liked without the hot sauce and it wasn't that flavorful.

This was delicious and easy. I didn't bother to fry the rice, I just cooked it in my rice maker, and added soy sauce and green onions to my own plate. Reminds me of Loco Mocos in Hawaii, minus t...

Loved it. Go ahead and add more sauce if wanted! (I wanted)

I thought this was good. It reminded me of my college days. This was served like this for breakfast, with an egg on top, at the Asian places on campus. For lunch they would sub. the egg with cut...

LOVE this recipe! I have tried to recreate bibimpop, which is next to impossible in the States. This was FANTASTIC! I began the recipe by frying some tofu in the oil (wok.... 1 inch width sl...

Bibimbap is one of my favorite foods on the planet but I have never tried to make it at home before. This recipe made it both easy and delicious! I didn't bother to fry the rice -- just served...

Delicious!!! I would have preferred 2 eggs (my husband had 2 and wished he had 3) but that might be personal preference. Can't wait to make again!

So good! I wish I had double this recipe as we would love more of this as leftovers (making an egg when reheating). This is definitely something that will be going into the recipe rotation.

Yum Yum!! I had to make a few changes for what I had on hand. I didn't have bamboo shoots, but did have water chestnuts, so I used those. Also for the first time in my life I had no mushrooms...

This was super delicious! Mix up all ingredients and enjoy. The only thing I did differently is to double up on the bean sprouts instead of using bamboo shoots (not a big fan.) This only took se...