Bibimbap Recipe Vegetarian Times: Easy & Delicious Guide

If you’ve ever craved a dish that is as vibrant as it is healthy, then vegetarian bibimbap is the perfect meal to try next. Bibimbap, a beloved Korean mixed rice dish, is not only visually stunning but also packed with a variety of fresh vegetables, savory flavors, and a punch of spice from gochujang sauce.

This recipe brings together a colorful medley of seasoned veggies, fluffy rice, and a fried egg on top, creating a delightful harmony of taste and texture with every bite. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this bibimbap recipe is approachable, nutritious, and incredibly satisfying.

In this blog post, I’ll guide you through an easy-to-follow, authentic vegetarian bibimbap recipe that you can make anytime at home. From prepping the vegetables to assembling the bowl, the process is straightforward and rewarding.

Plus, I’ll share tips on customizing your bibimbap to suit your taste buds and dietary needs. Ready to wow your family or friends with a colorful, nutritious, and delicious dish?

Let’s get started!

Why You’ll Love This Recipe

This vegetarian bibimbap recipe is a fantastic way to enjoy a wholesome and flavorful meal that’s naturally gluten-free and packed with nutrients. The beauty of bibimbap lies in its balance: the softness of steamed rice, the crunch of fresh vegetables, the umami-rich mushrooms, and the spicy kick of gochujang sauce all combine for a mouthwatering experience.

It’s highly customizable, so you can swap in your favorite vegetables or add plant-based proteins like tofu or tempeh. Also, this dish is perfect for meal prepping, as the seasoned veggies can be made ahead of time, and the entire bowl comes together quickly when you’re ready to eat.

Lastly, bibimbap is a fantastic introduction to Korean cuisine for vegetarians, offering authentic flavors without the need for meat. It’s a colorful, Instagram-worthy dish that’s sure to impress!

Ingredients

• 2 cups cooked short-grain white rice (or brown rice for a healthier option)
• 1 cup spinach, blanched and squeezed
• 1 medium carrot, julienned
• 1 cup bean sprouts, blanched
• 1 small zucchini, julienned
• 1 cup shiitake mushrooms, sliced
• 2 eggs (optional for vegan, replace with tofu scramble or omit)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking vegetables)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sugar
• 1 tablespoon toasted sesame seeds
• Salt and pepper to taste
• Optional: sliced cucumber or kimchi for topping

Equipment

• Large skillet or frying pan
• Medium pot for blanching vegetables
• Mixing bowls
• Rice cooker or pot to cook rice
• Small bowl for gochujang sauce mix
• Spatula or wooden spoon
• Knife and cutting board

Instructions

1. Prepare the rice: Cook the rice according to package instructions. For best results, use short-grain white rice, which has a sticky texture ideal for bibimbap. Keep warm or set aside.
2. Blanch spinach and bean sprouts: Bring a medium pot of water to a boil. Quickly blanch the spinach for about 30 seconds, then drain and squeeze out excess water. Repeat with bean sprouts for 1-2 minutes. Season both lightly with salt, 1 teaspoon sesame oil, and half the minced garlic.
3. Vegetable prep and sauté: Julienne the carrot and zucchini. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté the carrot for 2-3 minutes until slightly tender; remove and set aside. Repeat with zucchini, cooking until just soft. In the same pan, sauté shiitake mushrooms with a splash of soy sauce until tender and browned. Set all vegetables aside separately to keep colors vibrant.
4. Make the gochujang sauce: In a small bowl, mix 1 tablespoon gochujang, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce. Adjust the sweetness or spice to your liking.
5. Cook the eggs: Fry eggs sunny-side up in a lightly oiled skillet until the whites are set but yolks remain runny. For a vegan option, scramble tofu with a pinch of turmeric and salt instead.
6. Assemble the bibimbap bowls: Place a generous scoop of rice in each bowl. Arrange the cooked spinach, bean sprouts, carrots, zucchini, and mushrooms in neat sections on top of the rice. Place the fried egg or tofu scramble in the center.
7. Garnish and serve: Sprinkle toasted sesame seeds over the top. Add sliced cucumber or kimchi if desired. Serve with a dollop of the gochujang sauce on the side or drizzled over. Mix thoroughly before eating to enjoy all the flavors combined.

Tips & Variations

“The key to a perfect bibimbap is in the fresh, well-seasoned vegetables and the balance of textures and flavors.”

• Use different veggies: Feel free to add bell peppers, radish, or kale depending on what you have on hand.
• Protein boost: Add grilled tofu, tempeh, or edamame for extra protein.
• Vegan bibimbap: Omit the egg and use tofu scramble or avocado slices instead.
• Rice alternatives: Try quinoa or cauliflower rice for a low-carb option.
• Make it spicy: Add extra gochujang or a sprinkle of chili flakes if you love heat.
• Prep ahead: Cook and season all veggies in advance and refrigerate for easy assembly on busy days.

Nutrition Facts

Serving Suggestions

Vegetarian bibimbap is a complete meal on its own, but you can elevate your dining experience by pairing it with some traditional Korean sides like kimchi, pickled radish, or miso soup. For a refreshing beverage, try a chilled barley tea or a light cucumber water.

If you want a sweet finish, check out this Cinnamon Pecan Ice Cream Recipe for a delightful dessert that complements the spicy and savory flavors of bibimbap.

For more hearty vegetarian dishes, you might enjoy the Costco Vegan Mushroom Stew Recipe, which is rich and comforting, or the Collard Green Casserole Recipes that pack a nutritious punch.

Conclusion

Vegetarian bibimbap is a fantastic way to explore Korean cuisine while embracing a healthy, plant-based lifestyle. The combination of fresh, colorful vegetables with savory mushrooms, perfectly cooked rice, and a spicy yet sweet gochujang sauce creates a dish that’s satisfying and nourishing.

It’s ideal for weeknight dinners, meal prep, or impressing guests with something unique and flavorful.

With its flexibility and ease of preparation, this recipe invites you to get creative in the kitchen and adapt the ingredients to your preferences. Whether you’re new to Korean cooking or a longtime fan, this vegetarian bibimbap will quickly become a beloved staple in your recipe collection.

Don’t forget to explore other delicious recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe for more inspiration.

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