Vegetarian Bibimbap

Vegetarian Bibimbap

39
Lisa 1

"I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish."

Ingredients

50 m {{adjustedServings}} servings 395 cals
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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 1086 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
  2. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
  3. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
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Reviews

39
  1. 58 Ratings

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This was delicious and easy. I didn't bother to fry the rice, I just cooked it in my rice maker, and added soy sauce and green onions to my own plate. Reminds me of Loco Mocos in Hawaii, minus t...

Loved it. Go ahead and add more sauce if wanted! (I wanted)

I thought this was good. It reminded me of my college days. This was served like this for breakfast, with an egg on top, at the Asian places on campus. For lunch they would sub. the egg with cut...