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–+ servings

Homemade Vegetarian Bibimbap Bowl

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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people

Ingredients
 

  • 1 cup zucchini cut into bite-sized pieces
  • 1 cup carrots matchstick or julienned
  • 1 cup mushrooms sliced
  • 2 cups baby spinach roughly chopped
  • 1 cup bean sprouts
  • sesame oil
  • 1 stalk green onion for garnish
  • jasmine rice for serving
  • fried egg for topping
  • sesame seeds for garnish

Bibimbap Sauce

  • 4 tablespoons gochujang
  • 2 teaspoons garlic minced
  • 2 tablespoons sugar or maple syrup
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar

Instructions

  • Cut the green onion into approximately 2" pieces then thinly slice lengthwise. Place in a bowl of ice water and set aside (see note).
    1 stalk green onion
  • Combine all the ingredients for the bibimbap sauce in a bowl and whisk to combine. Set aside.
    4 tablespoons gochujang, 2 teaspoons garlic, 2 tablespoons sugar or maple syrup, 2 tablespoons light soy sauce, 2 tablespoons rice vinegar

Steamer Method - Easier & Faster

  • Place all your vegetables into a steamer basket and steam for about 10 minutes.
    1 cup zucchini, 2 cups baby spinach, 1 cup carrots, 1 cup mushrooms, 1 cup bean sprouts

Sauté Method - More Flavorful

  • Place the bean sprouts in boiling water for 1 minute. Remove immediately and set aside.
    1 cup bean sprouts
  • Heat 2 tablespoons of sesame oil in a pan over medium heat. Once heated, sauté the zucchini, carrots, mushrooms, and spinach individually for 1 minute each adding a splash of soy sauce each with each vegetable.
    1 cup zucchini, 2 cups baby spinach, 1 cup carrots, 1 cup mushrooms, sesame oil

Create Your Bowl

  • Place your freshly cooked jasmine rice on the bottom of the bowl. Individually place each vegetable around the outside of the bowl.
    jasmine rice
  • Top with an egg cooked to your liking (we usually go with sunny side up). Garnish with sesame seeds and the sliced green onions. Drizzle the sauce over top, mix up, and enjoy!
    fried egg, sesame seeds, 1 stalk green onion

Notes

  • Placing the thinly sliced green onions in ice water will allow them to get that signature curl you see when they are used as a garnish at restaurants.
Nutrition Facts
Homemade Vegetarian Bibimbap Bowl
Amount per Serving
Calories
335
% Daily Value*
Fat
 
9.5
g
15
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
92.5
mg
31
%
Sodium
 
500
mg
22
%
Potassium
 
350
mg
10
%
Carbohydrates
 
47.5
g
16
%
Fiber
 
2.5
g
10
%
Sugar
 
9
g
10
%
Protein
 
8
g
16
%
Vitamin A
 
4500
IU
90
%
Vitamin C
 
17.5
mg
21
%
Calcium
 
50
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.