Vegetarian Beef Bibimbap
Elevate your mealtime with this vibrant and wholesome Vegetarian Beef Bibimbap, a plant-based twist on the classic Korean dish. Brimming with colorful, freshly prepared vegetables like spinach, zucchini, and julienned carrots, this recipe seamlessly combines flavors and textures with protein-packed plant-based ground "beef" seasoned in soy sauce and sesame oil. Topped with a sunny-side-up egg, spicy gochujang, and garnished with sesame seeds, nori strips, kimchi, and green onions, every bowl is a masterpiece of bold umami flavors and nutrient-rich goodness. Perfect for quick dinners or satisfying lunches, this vegetarian Korean bibimbap is as delightful to eat as it is to prepare. Easily customizable, this flavorful meal serves as the ultimate comfort food for those looking to enjoy authentic Korean cuisine without the meat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked white rice
- 200 grams Plant-based ground 'beef'
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Gochujang (Korean chili paste)
- 2 cloves Garlic, minced
- 100 grams Fresh spinach
- 1 large Carrot, julienned
- 1 medium Zucchini, julienned
- 1 cup Bean sprouts
- 1 head Bibb lettuce, roughly chopped
- 2 pieces Nori sheets, cut into thin strips
- 2 Eggs
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, sliced
- 1 cup Kimchi
Instructions
Prepare all the vegetables: julienne the carrot and zucchini, rinse the spinach, and chop the Bibb lettuce.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the plant-based ground 'beef' to the skillet and stir-fry for about 5 minutes. Add soy sauce and sesame oil, mixing well. Cook until browned. Set aside.
In the same skillet, add a bit more oil if necessary, and stir-fry the carrots for 2-3 minutes until soft but still crisp, then remove and set aside.
Repeat the process with the zucchini, cooking for about 2 minutes, then remove from heat.
Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water.
Lightly sauté the bean sprouts in the same skillet with a little oil for 1 minute, then remove and set aside.
Fry the eggs sunny-side up in a clean skillet with a little oil until the whites are set but the yolks are still runny.
Assemble the bibimbap: Divide the cooked rice between two bowls.
Arrange the plant-based 'beef', carrots, zucchini, spinach, bean sprouts, and chopped lettuce in sections around the rice.
Top each bowl with a fried egg and garnish with strips of nori, sesame seeds, green onions, and a dollop of gochujang.
Serve immediately with a side of kimchi.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 20.5 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 509 mg | 39% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
