Easy Vegetarian Bibimbap Recipe

This HOMEMADE VEGETARIAN BIBIMBAP is a vibrant bowl of layered vegetables and rice. It features savory ingredients and a balanced sauce. It’s a simple weeknight meal that brings Korean comfort food right into your kitchen.

This homemade Vegetarian Bibimbap is all about layering simple, quality ingredients to create a satisfying meal. It’s a versatile Korean rice bowl that delivers on texture and flavor without needing any meat, making it a perfect quick dinner.

The inspiration for this recipe came from a trip my wife and I took to Seoul. We found a small restaurant and ordered Bibimbap, which arrived hot and sizzling. Even though it was already a very hot day, the dish was so good we knew we had to recreate a version back home. We wanted to make a recipe that was simple and captured that traditional taste.

This recipe uses seasoned vegetables and a balanced sauce to achieve that complex flavor. It’s an easy dish to customize with whatever produce you have on hand, ensuring you can bring that authentic, comforting taste right into your own kitchen.

What are the key ingredients to make French Toast?

JASMINE RICE: Ideal for serving—its slight stickiness makes it the ideal base for layering toppings.
THE VEGETABLE ARRAY: We focus on a fresh, vibrant mix. This includes sliced zucchini, sliced carrots, sliced mushrooms, roughly chopped spinach, and fresh mung bean sprouts. Each vegetable is cooked quickly to maintain its color and crispness.
SEASONING & AROMATICS: Use light soy sauce and salt to season the individual cooked vegetables. Use toasted sesame oil generously throughout the dish for that crucial, nutty Korean aroma.
THE SAUCE (GOCHUJANG PASTE): This is the heart of the dish. It features minced garlic for flavor and Gochujang, a fermented Korean chili paste, which gives the sauce its essential heat and complex, savory depth. We balance it out with a little sweetener (like maple or rice syrup) and rice vinegar for brightness.
THE GARNISH: Finish with toasted sesame seeds and fresh green onion. Don’t forget a fried egg! Placing it right on top, is traditional. The runny yolk mixes into the rice and sauce, enriching the whole dish.

Step-by-Step Instructions

COOK THE RICE

Prep the Rice: Rinse your Jasmine rice under cold water until the water runs mostly clear. This removes excess starch, preventing the cooked rice from becoming gummy.
Cook and Set Aside: Cook the rice according to your usual method (stove or rice cooker) and set aside.

SAUCE METHOD

Combine Ingredients: In a small bowl, whisk together the Gochujang, light soy sauce, rice vinegar, the chosen sweetener (maple or rice syrup), and minced garlic.
Adjust Seasoning: Taste and adjust for desired spice, sweetness, or tang. Set the sauce aside while you prepare the vegetables.

PREPARE ALL VEGETABLES

Mushroom Sauté: Cut your mushrooms into thin, bite-sized pieces. Place a pan over medium heat with a little sesame oil. Once hot, sauté the mushrooms until they are tender and slightly browned. Season with a small amount of light soy sauce. Set aside.
Spinach Sauté: Return the pan to the heat and add a bit more oil. Add the spinach and quickly sauté it for about one minute until it is just wilted. Drain any excess liquid. Season lightly with light soy sauce. Set aside.
Carrots and Zucchini: Add a touch more sesame oil to the pan. Quickly sauté the carrots and zucchini separately, cooking each for only about one minute. This keeps them crisp. As you finish each one, season it lightly with light soy sauce and set it aside.
Finish Sprouts: Gently steam or blanch the mung bean sprouts for about one minute in simmering water. Drain them well and set aside.

CREATE YOUR BOWL

Base Layer: Place a generous serving of your warm rice into a large bowl.
Layer the Toppings: Artistically arrange the prepared vegetables—the zucchini, carrots, mushrooms, spinach, and bean sprouts—around the edges of the rice. Place them in neat piles so each topping is visible.
The Garnish: Fry an egg so the yolk is still runny. Place it right in the center of the vegetables. Drizzle the entire bowl generously with the Gochujang sauce.
Final Touches: Garnish with toasted sesame seeds and fresh green onion. Serve immediately. To eat, mix everything together so the rich egg yolk and spicy sauce coat every bite of rice and vegetable.

Customizations & Variations

This is a versatile dish, so feel free to make it your own. If you want to add more protein, try pressing firm tofu, slicing it thin, and stir-frying it with a bit of soy sauce and sesame oil. You can also add marinated ground beef, shredded chicken, or shrimp for meat eaters.

For vegetables, try swapping out the zucchini for thinly sliced bell peppers, or adding edamame for extra texture and protein. Other great veggie additions include sliced asparagus, shiitake mushrooms (if not using them as the main protein), or blanched broccoli florets.

Storage & Reheating

If you have leftovers, store the rice separately from the cooked vegetables and sauce. This keeps the textures distinct. You can keep the components in the refrigerator for up to three days. To reheat, warm the rice and vegetables, then assemble a fresh bowl with sauce and a freshly fried egg.