Bokkeumbap, often referred to as Korean fried rice, is a beloved staple that effortlessly combines simplicity and flavor in one satisfying dish. Perfect for vegetarians and those looking to enjoy a wholesome meal without meat, this recipe transforms everyday ingredients into a vibrant, comforting plate.
Whether you’re cooking up leftovers or craving a quick, nutritious dinner, vegetarian bokkeumbap offers a delicious way to enjoy the essence of Korean home cooking. Its balance of textures and the punch of savory, slightly sweet seasonings make it a crowd-pleaser that’s easy to prepare and endlessly customizable.
In this blog post, I’ll guide you through a step-by-step vegetarian bokkeumbap recipe that’s packed with fresh vegetables, fragrant garlic, and a touch of gochujang for authentic Korean heat. Along the way, I’ll share tips on how to make your fried rice perfectly fluffy, suggest creative ingredient swaps, and offer serving ideas to round out your meal.
Ready to dive into this flavorful journey? Let’s get cooking!
Why You’ll Love This Recipe
This vegetarian bokkeumbap recipe stands out for its versatility and ease. It’s an ideal weeknight dinner that comes together quickly, using pantry staples and fresh produce.
The dish is fully customizable to suit your taste preferences – swap in your favorite vegetables or adjust the spice level to your liking.
What makes this recipe particularly delightful is its rich layering of flavors without relying on meat or broth. The combination of garlic, soy sauce, sesame oil, and gochujang creates a savory, slightly spicy base that perfectly complements the natural sweetness of the vegetables.
Plus, it’s a great way to use leftover rice, making it both budget-friendly and waste-conscious.
Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and rewarding. It’s a fantastic introduction to Korean cuisine, and once you master the basics, you can experiment with adding tofu, kimchi, or even vegan cheese for extra flair.
Ingredients
- 3 cups cooked and chilled short-grain rice (preferably day-old)
- 2 tbsp vegetable oil or sesame oil
- 1 small</strong onion, finely chopped
- 3 cloves</strong garlic, minced
- 1 medium</strong carrot, diced
- 1/2 cup</strong frozen peas, thawed
- 1/2 cup</strong chopped bell pepper (red or yellow)
- 1/2 cup</strong chopped mushrooms (shiitake or white button)
- 2 tbsp</strong soy sauce (use tamari for gluten-free)
- 1 tbsp</strong gochujang (Korean chili paste, adjust to taste)
- 1 tsp</strong sugar or maple syrup
- 2 green onions</strong, sliced thinly
- 1 tsp</strong toasted sesame seeds, for garnish
- Salt and black pepper, to taste
Equipment
- Large non-stick skillet or wok
- Spatula or wooden spoon
- Knife and cutting board
- Measuring spoons and cups
- Bowl for mixing sauces
Instructions
- Prepare your rice: For best results, use rice that has been cooked and refrigerated for at least a few hours or overnight. This helps the grains firm up and prevents mushiness during frying.
- Heat the oil: Place your skillet or wok over medium-high heat and add the vegetable or sesame oil. Once hot, add the chopped onion and sauté for 2-3 minutes until translucent.
- Add garlic and vegetables: Stir in the minced garlic, diced carrot, bell pepper, and mushrooms. Cook for about 5 minutes, stirring frequently until the vegetables soften but remain vibrant.
- Mix sauce: In a small bowl, whisk together the soy sauce, gochujang, and sugar. Adjust the gochujang amount depending on how spicy you want your bokkeumbap.
- Add rice to the pan: Break up any clumps of rice with your fingers and add it to the skillet. Toss well to combine with the vegetables and heat through.
- Pour sauce over rice: Drizzle the sauce mixture evenly over the rice and vegetables. Use your spatula to stir-fry everything together for 3-5 minutes, making sure each grain is coated and heated.
- Season and finish: Add the thawed peas and sliced green onions, tossing gently. Taste and season with salt and black pepper as needed.
- Garnish and serve: Remove from heat, sprinkle with toasted sesame seeds, and serve hot.
Tips & Variations
“For a protein boost, add cubed tofu or tempeh marinated in soy sauce and pan-fried until crispy.”
Here are some additional tips to elevate your vegetarian bokkeumbap:
- Use day-old rice: This is crucial for the perfect texture. Freshly cooked rice tends to be too soft and sticky.
- Customize your veggies: Feel free to add zucchini, spinach, or even kimchi for a tangy twist.
- Adjust spice levels: If you don’t have gochujang, you can substitute with a mixture of chili paste and a little miso for depth.
- Add an egg: For ovo-vegetarians, top your bokkeumbap with a fried or scrambled egg for extra richness.
- Use toasted sesame oil: Adding a small drizzle at the end enhances the nutty aroma.
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 55 g |
| Protein | 7 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 680 mg |
| Sugar | 5 g |
Serving Suggestions
Vegetarian bokkeumbap shines as a standalone meal, but pairing it with complementary sides can create a truly satisfying dining experience. Consider serving it alongside a bowl of hot miso soup or a simple cucumber salad dressed with rice vinegar and sesame seeds.
For an authentic Korean touch, add a small dish of kimchi or pickled radishes to the table. These fermented sides offer a tangy contrast that brightens the palate.
You might also enjoy it with some steamed edamame or pan-fried dumplings for a heartier feast.
If you’re interested in expanding your cooking repertoire, don’t miss my Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta option or try the delightful Cheese Penny Recipe as a cheesy side.
And for dessert, the Cinnamon Pecan Ice Cream Recipe is a perfect sweet finish.
Conclusion
Vegetarian bokkeumbap is a versatile, flavorful dish that brings the heart of Korean home cooking to your kitchen with ease. Its simple ingredients and quick cooking method make it an ideal choice for busy weeknights or when you want a comforting meal without the fuss.
The balance of savory, spicy, and sweet elements creates a harmonious bowl that satisfies both the palate and the soul.
By mastering this recipe, you gain a base that can be endlessly customized with different vegetables, proteins, and seasonings. Whether you’re cooking for yourself, family, or friends, this bokkeumbap offers a nourishing and delicious option that everyone will love.
So grab your wok, gather your ingredients, and enjoy the vibrant flavors of vegetarian Korean fried rice tonight!
📖 Recipe Card: Bokkeumbap Recipe Vegetarian
Description: A flavorful Korean-style fried rice made with mixed vegetables and seasoned with soy sauce and sesame oil. This vegetarian bokkeumbap is quick to prepare and perfect for a wholesome meal.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 3 servings
Ingredients
- 2 cups cooked jasmine rice, chilled
- 1 tablespoon vegetable oil
- 1/2 cup diced carrot
- 1/2 cup diced zucchini
- 1/2 cup chopped kimchi (optional)
- 1/4 cup chopped green onions
- 1/2 cup frozen peas, thawed
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add minced garlic and sauté until fragrant.
- Add diced carrot and zucchini; cook for 3-4 minutes until tender.
- Stir in kimchi and peas; cook for another 2 minutes.
- Add chilled rice and mix well, breaking any clumps.
- Pour soy sauce and sprinkle black pepper; stir to combine.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat and drizzle with sesame oil.
- Garnish with green onions and toasted sesame seeds before serving.
Nutrition: Calories: 320 kcal | Protein: 7 g | Fat: 8 g | Carbs: 55 g
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