Vegetarian Beef Bibimbap

Colorful, vibrant, and packed with bold Korean flavors, this Vegetarian Beef Bibimbap is a plant-based twist on the classic comfort dish. Featuring perfectly seasoned, soy-sauce-infused plant-based ground "beef," nestled alongside an array of fresh, sautéed, and blanched vegetables like spinach, zucchini, carrots, and bean sprouts, this recipe offers both nutritional balance and visual appeal. Topped with a golden fried egg, nori strips, sesame seeds, and a dollop of spicy gochujang, every bite combines savory, spicy, and umami notes that are pure bliss. Served over a bed of fluffy white rice and paired with a side of kimchi, this hearty bowl is the perfect meatless meal to satisfy cravings for Korean cuisine. Ready in under 50 minutes, this versatile dish is great for weeknights or a special at-home dining experience.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 cups Cooked white rice
• 200 grams Plant-based ground 'beef'
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Gochujang (Korean chili paste)
• 2 cloves Garlic, minced
• 100 grams Fresh spinach
• 1 large Carrot, julienned
• 1 medium Zucchini, julienned
• 1 cup Bean sprouts
• 1 head Bibb lettuce, roughly chopped
• 2 pieces Nori sheets, cut into thin strips
• 2 Eggs
• 2 tablespoons Vegetable oil
• 1 tablespoon Sesame seeds
• 2 stalks Green onions, sliced
• 1 cup Kimchi

Directions

Step 1

Prepare all the vegetables: julienne the carrot and zucchini, rinse the spinach, and chop the Bibb lettuce.

Step 2

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 3

Add the plant-based ground 'beef' to the skillet and stir-fry for about 5 minutes. Add soy sauce and sesame oil, mixing well. Cook until browned. Set aside.

Step 4

In the same skillet, add a bit more oil if necessary, and stir-fry the carrots for 2-3 minutes until soft but still crisp, then remove and set aside.

Step 5

Repeat the process with the zucchini, cooking for about 2 minutes, then remove from heat.

Step 6

Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water.

Step 7

Lightly sauté the bean sprouts in the same skillet with a little oil for 1 minute, then remove and set aside.

Step 8

Fry the eggs sunny-side up in a clean skillet with a little oil until the whites are set but the yolks are still runny.

Step 9

Assemble the bibimbap: Divide the cooked rice between two bowls.

Step 10

Arrange the plant-based 'beef', carrots, zucchini, spinach, bean sprouts, and chopped lettuce in sections around the rice.

Step 11

Top each bowl with a fried egg and garnish with strips of nori, sesame seeds, green onions, and a dollop of gochujang.

Step 12

Serve immediately with a side of kimchi.

Nutrition Facts

Serving size	(1516.1g)

Amount per serving	% Daily Value*
Calories	1682.0

Total Fat 91.0g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 25.4g
Cholesterol 372mg	0%
Sodium 4493.2mg	0%
Total Carbohydrate 160.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 20.5g
Protein 74.9g	0%

Vitamin D 82IU	0%
Calcium 509.2mg	0%
Iron 24.8mg	0%
Potassium 2460.3mg	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: 46.5%

Protein: 17.0%

Carbs: 36.4%