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

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

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

 
Sep 27, 2012

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

 
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.

 
Apr 26, 2013

The wonderful thing about bibimbap is that you can make it with whatever is in the house. It's as common as a hamburger in South Korea, and everyone makes it differently (I lived in South Korea for a year). We've used peppers, kale and tofu. To me the most important ingredients for a bibimbap is the gochuchang (spicy pepper sauce), sesame oil, egg, and the rice.

 
Apr 19, 2013

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 the veggies over some hot, freshly-cooked basmati. A generous squeeze of Sriracha on top of my egg, and I was a very happy camper indeed. I'll definitely make this recipe again.

 
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.

 
Apr 29, 2013

Fantastic! Didn't change a thing.

 
Apr 25, 2013

Even though my daughter didn't like this at all, I am giving it 5 stars because I like it enough for both of us!I made it with brown rice to increase the nutritional value. This is simple to make, healthy, and open to many variations and adjustments. I will be making this many times in the future. Thanks so much!

 

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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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