Name: Vegetarian Bibimbap Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 2 cups cooked short grain rice; 4 cups assorted vegetables (carrots, spinach, mushrooms, bell peppers, bean sprouts, etc.); 4 tablespoons sesame oil; 4 tablespoons soy sauce; 2 tablespoons gochujang (Korean red pepper paste); 2 cloves garlic, minced; 4 tablespoons rice vinegar; 2 tablespoons sugar; 4 fried eggs; 1 tablespoon sesame seeds; Salt, to taste

Vegetarian Bibimbap Recipe

Nesta Carrasquillo Modified: August 29, 2024

Photos of Vegetarian Bibimbap Recipe

How To Make Vegetarian Bibimbap

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Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

2 cups cooked short grain rice
4 cups assorted vegetables (carrots, spinach, mushrooms, bell peppers, bean sprouts, etc.)
4 tablespoons sesame oil
4 tablespoons soy sauce
2 tablespoons gochujang (Korean red pepper paste)
2 cloves garlic, minced
4 tablespoons rice vinegar
2 tablespoons sugar
4 fried eggs
1 tablespoon sesame seeds
Salt, to taste

Instructions

Prepare all the vegetables by washing, peeling, and cutting them into bite-sized pieces.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the vegetables and cook until tender.
In a small bowl, mix together the soy sauce, gochujang, garlic, rice vinegar, sugar, and remaining sesame oil.
Add the cooked rice to the pan with the vegetables and mix well. Pour in the sauce mixture and stir until everything is well coated.
Cook for another 5 minutes, stirring occasionally, until the flavors are well combined.
In a separate pan, fry the eggs to your desired doneness.
To serve, divide the bibimbap among 4 plates and top each with a fried egg. Sprinkle with sesame seeds and season with salt, if needed.

Nutrition

Calories : 350kcal
Total Fat : 14g
Saturated Fat : 2g
Cholesterol : 186mg
Sodium : 970mg
Total Carbohydrates : 48g
Dietary Fiber : 7g
Sugar : 9g
Protein : 13g

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