Vegetarian Bibimbap Recipe - Allrecipes.com
Vegetarian Bibimbap Recipe
  • READY IN 50 mins

Vegetarian Bibimbap

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2012

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

 
Most Helpful Critical Review
Oct 09, 2014

If I could do 0 I would. So so SO bland! I was going to feed this to my kids so the hot sauce is out. Maybe that was the problem.

 
Jan 17, 2013

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 the salsbury steak, and with veggies. LOL

 
Aug 30, 2012

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 up chicken or beef. It was pretty quick to make, because I had leftover rice yesterday from the rice cooker. I just heated the rice, green onion, and soy sauce in the microwave to save on pans. I had the green onion, carrots, and zucchini and not the other vegetables and it was fine. I don't remember this having more than like 2 or 3 vegetables. I just made 1 serving and everything fit in one small pot and one tiny frying pan for the egg. It's a little salty, but I have that experience with most recipes that contain soy sauce. I did use low sodium. I would definitely have the chili sauce on hand. I used sirachi. Although, it is hot. So, I just put a few drops here and there. It's all that it needed.

 
Mar 31, 2014

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 slices. Key is to not touch the slices for 7 minutes until you flip!) as my rice was cooking (in the rice cooker). Then, I followed the recipe as written, but threw in some thawed freezer veggies as well (broccoli and spinach) with the shoots, sprouts, and shrooms. I mixed the rice, soy sauce, and onions in a separate bowl, and we each served our own since I will kill people with gochu chung or siracha. I give this 10 stars. I have been searching for a good bibimpop recipe, and this reminded me of Korea as much as the ingredients could allow!!! Loved the addition of the mushrooms. I will make this over and over. THANK YOU! Perfect!

 
Jul 12, 2014

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.

 
Feb 26, 2014

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 several minutes to assemble and turned out to be absolutely delicious.

 
Jun 20, 2013

Easy, healthy, and delicious! I've always been a big bibimbap fan, and this is a good recipe to use as a base. I didn't cook the rice the way instructed in the recipe, but I've always used plain old cooked rice as the base for bibimbap and it was still very tasty.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 1086 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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