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Korean Veggie Bibimbap Bowls

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Korean Veggie Bibimbap Bowls are a vibrant and healthy dish featuring a medley of sautéed and fresh vegetables over a bed of rice, topped with a fried egg and drizzled with a flavorful homemade gochujang sauce. Perfect for a meatless meal packed with flavor and nutrition.

Ingredients

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  • 2 cups cooked white or brown rice
  • 1 cup spinach, sautéed
  • 1 cup bean sprouts, blanched
  • 1 medium carrot, julienned
  • 1 zucchini, julienned
  • 1 cup shiitake mushrooms, sliced
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 2 cloves garlic, minced
  • 4 eggs
  • 1 tablespoon vegetable oil
  • 1/2 cup kimchi (optional)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

For the Gochujang Sauce:

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon minced garlic
  • 12 teaspoons water (to thin as needed)

Instructions

  1. Prepare all vegetables: sauté spinach with a bit of sesame oil and garlic; blanch bean sprouts; sauté zucchini, carrots, and mushrooms separately with a little sesame oil and soy sauce.
  2. Mix all sauce ingredients in a bowl and thin with water to desired consistency. Set aside.
  3. Heat vegetable oil in a non-stick pan over medium heat and fry the eggs until whites are set but yolks remain runny.
  4. Divide rice among 4 bowls. Arrange prepared vegetables, kimchi (if using), and fried egg on top of the rice.
  5. Drizzle with gochujang sauce and garnish with sesame seeds and sliced green onions.
  6. Serve immediately. Stir everything together before eating for best flavor.

Notes

  • Use any combination of vegetables you like or have on hand.
  • Make it vegan by omitting the egg or using a plant-based alternative.
  • Cooked rice can be substituted with cauliflower rice for a low-carb version.
  • Adjust the spiciness of the sauce by increasing or decreasing gochujang.

Nutrition