Vegetarian Bi Bim Bap
Savor the vibrant flavors of Korea with this Vegetarian Bibimbap, a beautifully balanced and nutritious meal perfect for any time of the day. Featuring a colorful array of sautéed vegetables like julienned carrots, zucchini, blanched spinach, and bean sprouts, this recipe is layered over a bed of tender jasmine or short-grain rice and crowned with a perfectly fried, sunny-side-up egg. Flavored with gochujang—a spicy Korean chili paste—blended with soy sauce and sesame oil, each bite offers a delightful mix of savory heat and nutty richness. Garnished with scallions, sesame seeds, and crisp nori strips, this wholesome dish is as visually appealing as it is delicious. Easily customizable and ready in under an hour, Vegetarian Bibimbap is a must-try for fans of Korean cuisine.
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Recipe Information
Ingredients
- 2 cups Jasmine rice or short-grain white rice
- 2 cups Water
- 1 bunch (about 100 grams) Spinach
- 1 medium, julienned Carrot
- 1 medium, julienned Zucchini
- 1 cup Bean sprouts
- 4 pieces, sliced Shiitake mushrooms
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 4 pieces Eggs
- 2 cloves, minced Garlic
- 2 tablespoons Gochujang (Korean chili paste)
- 2 piece, chopped Scallions
- 1 tablespoon Sesame seeds
- 1 small, thinly sliced Cucumber
- 1 sheet, cut into strips Nori sheets
- To taste Salt
Instructions
1. Rinse the rice under cold water until the water runs clear. Combine 2 cups of rice with 2 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
2. Meanwhile, bring a pot of water to a boil and blanch the spinach for 30 seconds. Remove with tongs and rinse under cold water to stop the cooking process. Squeeze out excess water and set aside.
3. Heat 1 tablespoon of sesame oil in a pan over medium heat. Add minced garlic and sauté mushrooms until they are tender. Add a splash of soy sauce, stir, and remove from the pan.
4. In the same pan, add a little more oil if needed and sauté the carrots, zucchini, and bean sprouts separately for about 2-3 minutes each or until each vegetable is tender-crisp. Season each with a pinch of salt.
5. In another pan, heat 1 tablespoon of vegetable oil and fry the eggs sunny side up, leaving the yolk a bit runny.
6. For the sauce, mix the gochujang with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce. Adjust the levels of heat and flavor according to preference.
7. To assemble, divide the cooked rice among 4 bowls. Arrange the spinach, carrots, zucchini, bean sprouts, sautéed mushrooms, cucumber slices, and nori strips on top of the rice. Place a fried egg in the center of each bowl.
8. Drizzle the sauce over the contents of each bowl, garnish with chopped scallions and sesame seeds, and serve immediately. Mix all the ingredients in the bowl before eating to enjoy the full flavors of the Bibimbap.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6619 mg | 288% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 29.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2290 mg | 49% | |
*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.
