Vegetarian Chicken Bibimbap
Dive into the vibrant world of Korean cuisine with this hearty and flavorful Vegetarian Chicken Bibimbap—a plant-powered spin on the classic dish! Featuring protein-packed plant-based chicken strips, an array of colorful vegetables like julienned carrots, zucchini, sautéed mushrooms, and blanched spinach, this recipe offers a nutritious and satisfying meal in every bite. The dish is anchored by a bed of fluffy rice and tied together with a spicy-sweet gochujang sauce for that iconic bibimbap flavor. Topped with optional fried eggs, sesame seeds, and green onions, it’s a visually stunning and wholesome bowl that’s perfect for vegetarians and fans of meatless meals. Ready in under an hour and brimming with Korean-inspired goodness, this customizable recipe is a great way to bring bold flavors to your table.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 2 cups White or brown rice
- 1 large Carrot, julienned
- 1 medium Zucchini, julienned
- 200 grams Spinach
- 150 grams Mushrooms, sliced
- 150 grams Bean sprouts
- 2 cloves Garlic, minced
- 4 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, chopped
- 2 pieces Eggs, optional
Instructions
Rinse the rice until the water runs clear and cook it according to package instructions.
While the rice is cooking, prepare the vegetables and plant-based chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
Sauté the minced garlic for 30 seconds until fragrant. Add the sliced mushrooms and bean sprouts to the skillet and cook for about 3-4 minutes or until soft. Remove from skillet and set aside.
In the same skillet, add another tablespoon of sesame oil and sauté the julienned carrots for 2-3 minutes until slightly tender. Remove and set aside.
Repeat the process with the zucchini, cooking for 2-3 minutes until tender. Remove and set aside.
Blanch the spinach in boiling water for 1 minute, then immediately plunge into ice water to stop the cooking process. Drain and squeeze out excess water.
In a clean pan, add 1 tablespoon of sesame oil and cook the plant-based chicken strips according to the package instructions. Add 1 tablespoon of soy sauce for flavor and set aside.
For the gochujang sauce, combine the gochujang, rice vinegar, maple syrup, and 1 tablespoon of soy sauce in a small bowl. Mix well and set aside.
If using eggs, fry them in the remaining sesame oil to your desired doneness.
To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the sautéed vegetables, spinach, and plant-based chicken on top of the rice in sections. Place the fried egg on top, if using.
Drizzle with the prepared gochujang sauce, garnish with chopped green onions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 993 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.
