Vegetarian bibimbap is a popular Korean dish known for its vibrant colors and flavors. This vegetarian version replaces the traditional meat with a variety of colorful vegetables, making it both nutritious and delicious. In this recipe, we’ll show you how to make a flavorful vegetarian bibimbap that’s sure to satisfy your taste buds.
Ingredients for Vegetarian Bibimbap
For the Rice:
- 1 cup short-grain rice
- 2 cups water
For the Vegetables:
- 2 tablespoons sesame oil
- 2 cups sliced mushrooms (shiitake, button, or a mix)
- 2 cups spinach
- 1 cup bean sprouts
- 1 carrot, julienned
- 1 zucchini, julienned
- Salt, to taste
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 green onion, chopped
For Serving:
- Fried eggs (optional)
- Sesame seeds
- Kimchi (optional)
- Nori seaweed, shredded (optional)
How to Make Vegetarian Bibimbap
Cooking the Rice:
- Rinse the rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker or pot and cook according to the package instructions.
Preparing the Vegetables:
- Heat 1 tablespoon of sesame oil in a large pan over medium heat.
- Add the mushrooms and sauté until they begin to soften, about 5 minutes. Season with salt to taste and set aside.
- In the same pan, add another tablespoon of sesame oil.
- Sauté the spinach until wilted, about 2 minutes. Season with salt and set aside.
- Blanch the bean sprouts in boiling water for 1 minute. Drain and season with salt and sesame oil. Set aside.
- Sauté the julienned carrot and zucchini in the pan until slightly softened, about 3-4 minutes. Season with salt and set aside.
Making the Sauce:
- In a small bowl, combine the gochujang, soy sauce, sesame oil, sugar, garlic, and green onion. Mix well.
Assembling the Bibimbap:
- Divide the cooked rice among serving bowls.
- Arrange the cooked vegetables on top of the rice in sections.
- Place a fried egg on top of each bowl, if desired.
- Drizzle the sauce over the vegetables and rice.
- Sprinkle with sesame seeds and shredded nori seaweed, if using.
- Serve immediately, with kimchi on the side if desired.
About the Main Ingredients
Gochujang
Gochujang is a Korean fermented chili paste that adds a spicy, sweet, and savory flavor to the bibimbap sauce. It’s a staple in Korean cuisine and can be found in most Asian grocery stores.
Vegetables
The vegetables in bibimbap are typically colorful and varied, adding both flavor and texture to the dish. Feel free to use any combination of vegetables you like, such as bell peppers, mushrooms, carrots, spinach, or bean sprouts.
Rice
Short-grain rice is traditionally used in bibimbap for its sticky texture, which helps to bind the ingredients together. You can use white or brown short-grain rice, depending on your preference.
Enjoy Your Vegetarian Bibimbap!
This vegetarian bibimbap is a hearty and satisfying dish that’s packed with flavor. It’s a great way to enjoy a taste of Korea while incorporating more vegetables into your diet.
