Dairy-Free Bi Bim Bap

Experience the vibrant flavors of Korea with this Dairy-Free Bi Bim Bap, a customizable and wholesome rice bowl that brings a symphony of colors and textures to your table. This recipe replaces dairy with nutrient-packed vegetables like sautéed zucchini, carrots, spinach, and shiitake mushrooms, all enhanced by the umami-rich combination of soy sauce, gochujang, and sesame oil. Perfectly cooked jasmine rice serves as the base, topped with a golden, runny-yolk fried egg and garnished with crisp bean sprouts, green onions, and a sprinkle of sesame seeds for added crunch. Ready in just an hour, this healthy, gluten-free-friendly meal is as visually stunning as it is delicious. Mix everything together to enjoy a hearty, flavor-packed dish that satisfies both your taste buds and dietary goals. Whether you're exploring plant-forward meals or simply seeking an easy, weeknight Korean recipe, this dairy-free Bi Bim Bap is sure to please!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 2 tablespoons Sesame oil
• 3 tablespoons Soy sauce
• 2 tablespoons Gochujang (Korean chili paste)
• 2 teaspoons Rice vinegar
• 1 teaspoon Sugar
• 3 pieces Garlic cloves, minced
• 1 medium Zucchini, julienned
• 2 medium Carrots, julienned
• 4 cups Fresh spinach
• 1 cup Bean sprouts
• 1 cup Shiitake mushrooms, sliced
• 3 pieces Green onions, chopped
• 4 pieces Eggs
• 2 tablespoons Sesame seeds

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and keep warm.

Step 2

In a small bowl, mix 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of gochujang, 2 teaspoons of rice vinegar, and 1 teaspoon of sugar. Stir well to combine. Set aside for later use.

Step 3

Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 4

Add the zucchini, carrots, and shiitake mushrooms to the skillet. Sauté for about 5 minutes until the vegetables are tender. Remove from the skillet and set aside.

Step 5

In the same skillet, wilt the fresh spinach for about 2 minutes, then set aside. Briefly sauté the bean sprouts for about 2 minutes, then remove from heat.

Step 6

Fry the eggs in the skillet to your preferred doneness (traditionally, a sunny-side-up egg is used), ensuring the yolk remains runny, which adds richness to the dish.

Step 7

To serve, divide the cooked rice among four bowls. Arrange the sautéed vegetables, spinach, and bean sprouts on top of the rice in sections, leaving a space in the center.

Step 8

Place a fried egg on top of each bowl in the center.

Step 9

Drizzle the prepared sauce evenly over each bowl. Sprinkle with chopped green onions and sesame seeds.

Step 10

Mix everything together before eating to combine flavors and textures.

Nutrition Facts

Serving size	(1418.3g)

Amount per serving	% Daily Value*
Calories	1546.9

Total Fat 61.5g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 15.9g
Cholesterol 744mg	0%
Sodium 2972.4mg	0%
Total Carbohydrate 196.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 27.9g
Protein 60.3g	0%

Vitamin D 200IU	0%
Calcium 433.4mg	0%
Iron 13.4mg	0%
Potassium 2225.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 15.3%

Carbs: 49.7%