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Vegetarian Bibimbap Recipe

Aarthi
Bibimbap, is popular rice dish from Korea usually made with rice, vegetables, meat, spicy chilli sauce and fried egg. But you can easily make it vegetarian using this recipe. Learn how to make vegetarian bibimbap or vegan bibimbap with stepwise pictures and video. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine Korean
Servings 2 servings
Calories 772 kcal

Equipment

  • Stone pot
  • cooking pan

Ingredients
  

For Bibimbap sauce

  • 3 tablespoon Garlic peeled & chopped finely
  • 3 tablespoon Gochujang Korean chilli paste
  • 1 tablespoon Gochugaru Korean chilli powder
  • 1 tablespoon Rice Vinegar
  • 2 tablespoon Sugar or Brown Sugar
  • 2 tablespoon Toasted sesame seeds
  • 2 tablespoon Toasted sesame oil

For Rice

  • 1 cup Rice
  • 2 cups Water

For Spinach

  • 4 cups Spinach Palak
  • 2 Cloves Garlic peeled & chopped finely
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper powder
  • 1 tablespoon Toasted Sesame Oil

For Sauteing Onions

  • 1 teaspoon Oil
  • 1 large Onion peeled & sliced thinly
  • ⅛ teaspoon Salt
  • ¼ teaspoon Black Pepper powder

For Sauteing Mushrooms

  • 1 teaspoon Oil
  • 2 cloves Garlic chopped finely
  • 20 no Mushrooms sliced thinly
  • 1 teaspoon Soy sauce
  • ¼ teaspoon Salt to taste
  • ¼ teaspoon Black Pepper powder

For Cucumber

  • 1 teaspoon Oil
  • 1 no Cucumber Juliened
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper powder

For Carrots

  • 1 teaspoon Oil
  • 1 no Carrot Juliened
  • ⅛ teaspoon Salt or to taste
  • ⅛ teaspoon Black Pepper powder or to taste

For Bell pepper

  • 1 teaspoon Oil
  • 1 no Bell pepper Juliened
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Black Pepper powder

Instructions
 

  • Start by mixing the sauce ingredients in a bowl. Taste and adjust the seasoning in the sauce. Set this aside till needed.
  • Now cook the rice. Wash the rice multiple times to remove the starch from it. You can soak the rice for 10 minutes if required. Now take the rice in a sauce pan, cover with water and cook on high until it comes to a full boil. Now lower the heat and cook on low simmer covered for 10 minutes. Once the rice is cooked, open the lid and fluff up the rice. Set aside covered so it stays warm.
  • Now lets cook the vegetables. First blanch spinach in boiling water for 1 minute. Now squeeze and extract as much water as possible. Chop the spinach into small pieces. Now take the spinach in a bowl. Add in toasted sesame oil, salt, pepper and garlic. Mix well. Set aside.
  • Now cook the vegetables one by one. Start with the lighter colour vegetables and then cook the darker colour veg. Heat oil in a pan, add in onions and season with salt and pepper. Saute on high for 2 minutes. Remove to a bowl.In the same pan, add 1 teaspoon oil and saute cucumber with salt and pepper for couple of minutes. Remove to a bowl. Same way cook bell peppers and carrots. Set aside once cooked.
  • Now lets cook the mushrooms. Heat oil in a pan. Add in mushrooms and cook on high heat for 3 to 4 minutes. Add in salt, pepper and soy sauce. Toss on high heat for a minute. Now remove and set aside.
  • Assemble bibimbap. Heat a stoneware pot. Add a teaspoon of oil in the base. Spoon the cooked rice in the base of the pot. Top the rice with all the vegetables. Spoon some of the sauce. Place the pot on heat and cook on medium high for 5 minutes. Now mix well and enjoy.

Video

Notes

  • You can use any vegetables that you prefer. Zucchini, corn, bokchoy can be cooked and added in bibimbap.
  • If you eat meat, you can add cooked meat of choice.
  • Fried egg can be topped over bibimbap for more taste.
  • Once assembled, heat the pot for few minutes until it is sizzling and serve hot.
  • Bibimbap taste great when served with kimchi.

Nutrition

Serving: 1servingsCalories: 772kcalCarbohydrates: 101gProtein: 13gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 17gTrans Fat: 0.1gSodium: 1618mgPotassium: 870mgFiber: 7gSugar: 6gVitamin A: 6970IUVitamin C: 33mgCalcium: 246mgIron: 5mg
Keyword korean recipes
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