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–+ servings
Bibimbap

Vibrant Bibimbap: A Flavorful Vegetarian Delight

Discover the vibrant colors and flavors of Bibimbap, a nutritious and customizable vegetarian rice dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Steaming Time 10 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup short-grain white rice Use brown rice for added nutrients.
For the Vegetables
  • 1 large English cucumber Radishes can be used as a substitute.
  • 2 tablespoons rice vinegar Feel free to swap with apple cider vinegar.
  • 1 cup mung bean sprouts Alfalfa sprouts can work as a substitute.
  • 1 cup shredded carrots Zucchini can be used for a change.
  • 1 cup baby spinach Other greens like kale or Swiss chard can also work.
  • 1 cup sautéed shiitake mushrooms Feel free to use any mushrooms you prefer.
  • 1 tablespoon tamari or soy sauce Opt for gluten-free soy sauce for a gluten-free version.
For the Protein
  • 2 large eggs Use baked tofu as a vegan option.
For the Sauce
  • 3 tablespoons gochujang sauce Use homemade or store-bought.
For Garnishing
  • 1 tablespoon sesame seeds They add a pleasing crunch and nutty flavor.
  • 2 tablespoons chopped scallions Add for freshness.
  • 1 cup kimchi Traditionally served with bibimbap.

Equipment

  • Skillet
  • Pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of short-grain white rice under cold water until clear, then cook according to method. Let it steam for 10 minutes covered.
  2. Slice an English cucumber and toss with 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and salt. Marinate for 10 minutes.
  3. Bring water to boil and blanch 1 cup of mung bean sprouts for 1 minute, then drain.
  4. Sauté 1 cup of shredded carrots in 1 tablespoon sesame oil for 2 minutes until slightly crunchy, then set aside.
  5. Sauté a handful of baby spinach in 1 tablespoon of tamari/soy sauce for 1-2 minutes until wilted, then squeeze out moisture.
  6. Assemble by spooning sticky rice into bowls, arranging marinated cucumber, blanched sprouts, sautéed carrots, and spinach around the rice.
  7. Top with a fried egg or crispy baked tofu.
  8. Sprinkle sesame seeds and drizzle with gochujang sauce. Serve with kimchi and chopped scallions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 4000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Customize your bibimbap with seasonal vegetables and adjust the spice level to your preference.

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