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5.0 from 6 votes

Vegetarian bibimbap

Vegetarian bibimbap is that wonderful combination of comfort food, healthy and delicious. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 393 kcal
Course: Main Course
Cuisine: Korean

Ingredients

For the beansprouts
  • 4 oz beansprouts
  • 1 teaspoon sesame oil
  • 1 pinch garlic powder
  • 1 pinch salt
  • ¼ teaspoon toasted sesame seeds
For the spinach
  • 4 oz spinach
  • 1 teaspoon sesame oil
  • 1 pinch salt
  • 1 pinch garlic powder
  • ¼ teaspoon toasted sesame seeds
For the cucumber
  • 2 ½ oz cucumber
  • ¼ teaspoon salt approx
For rest of bowl
  • 2 oz carrots
  • 2 oz Shiitake mushrooms
  • 1 tablespoon vegetable oil approx
  • ½ cup brown rice or white, cooked per packet instructions
  • 2 eggs (optional)
  • 1 pinch seaweed to top
  • 2 tbsp gochujang sauce approx (either ready prepared or make your own - note this is sauce using gochujang paste, not just the paste)

Instructions

    Cup of Yum
  1. Set the rice to cook while you prepare the vegetables (or you can prepare it ahead, depending how serving - see above). Set aside once ready.
  2. Bring a small-medium pot of water to a boil and add the beansprouts. Simmer for a couple minutes until they are going slightly translucent but still have a crunch to them. 
  3. Drain the beansprouts from the pot, saving the water, then either pour the hot water over the spinach in a bowl, or put the spinach in the pot. Either way, wilt the spinach (it will just take a minute) then drain the spinach. Set aside to cool. Meanwhile, dress the beansprouts with the sesame oil, garlic powder and salt and top with the sesame seeds.  
  4. Once the spinach has cooled enough to handle, squeeze it well to remove excess water then thinly shred it. Dress with the sesame oil, garlic powder and salt and top with the sesame seeds.
  5. Cut the cucumber into thin half-slices or battons (julienne), toss with salt then after a couple minutes, squeeze any excess water from it.
  6. Cut the carrots in thin battons (julienne), remove the stems from the mushrooms and slice them. Warm the oil in a small skillet and cook the carrots a minute or two to soften. Set aside then cook the mushrooms a minute or two until gently softened.
  7. If serving as dolsot version, warm a little oil in two small-medium skillets/frying pans (ideally cast iron), then add half the cooked rice to each. Warm a few minutes then top with piles of the different vegetables (apart from cucumber), dividing each evenly between the two. Add an egg on top of each, add the cucumber, some gochujang sauce and top with some seaweed. Serve in the pan, mixing the egg through with everything else so the egg cooks in the heat of the pan. Note for this version, all components can be prepared ahead and stored in the fridge.
  8. If you prefer a more 'normal' bowl, add the warm rice to two bowls, top each with half of each of the vegetables (all warm, apart from cucumber), some gochujang sauce and seaweed. Optionally top with a fried egg. 

Notes

  • If you want to prepare your own sauce mix together approx: 1tbsp gochujang paste, ½tbsp sesame oil, ½tbsp sugar, ½ teaspoon apple cider vinegar, around ¼ teaspoon toasted sesame seeds (or a bit more to taste) and ½tbsp water (or a little more as needed).
  • You can use white or brown rice for this, as you prefer - a medium or long grain rice is generally best.

Nutrition Information

Calories 393kcal (20%) Carbohydrates 47g (16%) Protein 13g (26%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 163mg (54%) Sodium 809mg (34%) Potassium 832mg (24%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 10315IU (206%) Vitamin C 36mg (40%) Calcium 113mg (11%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 47g 16%
Protein 13g 26%
Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 163mg 54%
Sodium 809mg 34%
Potassium 832mg 18%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 10315IU 206%
Vitamin C 36mg 40%
Calcium 113mg 11%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.