Vegetarian Bibimbap Chicken
Craving a vibrant and flavor-packed vegetarian twist on the classic Korean bibimbap? This Vegetarian Bibimbap Chicken recipe is a showstopper! Featuring soy chicken strips seasoned to perfection, a medley of colorful sautéed vegetables, and rich, umami-filled gochujang sauce, all layered over fluffy short-grain white rice, this dish serves up bold flavors and textures in every bite. Topped with a sunny-side-up egg and garnished with sesame seeds and green onions, it’s a feast for the eyes and palate. Perfect for easy weeknight dinners or impressing guests, this high-protein vegetarian dish is both satisfying and deeply nourishing. Keywords: vegetarian bibimbap recipe, Korean-inspired vegetarian bowl, soy chicken bibimbap.
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2 tablespoons vegetable oil
- 2 medium carrots, julienned
- 1 medium zucchini, julienned
- 200 grams shiitake mushrooms, sliced
- 100 grams spinach
- 250 grams soy chicken strips
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 3 cloves garlic, minced
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 100 grams bean sprouts
- 100 grams kimchi
- 4 large egg
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
Cook the white rice according to package instructions and set aside.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the julienned carrots and cook for 3 to 4 minutes until tender. Remove from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the sliced zucchini and cook for 3 minutes until slightly soft. Remove and set aside.
Add the sliced shiitake mushrooms to the pan and cook for 4 to 5 minutes until they are tender. Remove and set aside.
Blanch the spinach in boiling water for 1 minute, then remove and rinse under cold water. Squeeze out excess water and mix with 1 tablespoon of soy sauce and a teaspoon of sesame oil.
In a bowl, mix the soy chicken strips with 2 tablespoons of soy sauce, 1 tablespoon of garlic, and 1 tablespoon of sesame oil. Cook the soy chicken in the pan for about 5 minutes until heated through and slightly browned.
Mix the gochujang with 1 tablespoon of rice vinegar to create a sauce and set aside.
Lightly steam the bean sprouts for about 2 minutes.
Fry each egg sunny-side up in a nonstick pan.
To assemble: Divide the rice into four bowls. Arrange the cooked vegetables, soybean sprouts, kimchi, and soy chicken over the rice. Place a fried egg on top of each.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 983 mg | 21% | |
*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.
