Vegetarian Bi Bim Bap
Transform your mealtime into a vibrant, flavorful experience with this Vegetarian Bi Bim Bap, a delectable take on the classic Korean rice bowl. This recipe is a harmony of colorful, nutrient-packed vegetables like sautéed spinach, carrots, zucchini, and shiitake mushrooms, all served atop fluffy jasmine rice. A perfectly fried sunny-side-up egg crowns each bowl, adding richness to every bite. The dish is brought to life with a bold, tangy-sweet gochujang sauce and garnished with sesame seeds, scallions, and crisp nori strips for a finishing touch. Whether you're indulging in a wholesome lunch or an exciting weeknight dinner, this vegetarian version of Bi Bim Bap is a customizable, crowd-pleasing masterpiece full of textures and umami. Mix it all up to unlock its full potential and savor a taste of Korea from the comfort of your home.
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Ingredients
- 2 cups Jasmine rice or short-grain white rice
- 2 cups Water
- 1 bunch (about 100 grams) Spinach
- 1 medium, julienned Carrot
- 1 medium, julienned Zucchini
- 1 cup Bean sprouts
- 4 pieces, sliced Shiitake mushrooms
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 4 pieces Eggs
- 2 cloves, minced Garlic
- 2 tablespoons Gochujang (Korean chili paste)
- 2 piece, chopped Scallions
- 1 tablespoon Sesame seeds
- 1 small, thinly sliced Cucumber
- 1 sheet, cut into strips Nori sheets
- 0 To taste Salt
Directions
Step 1
1. Rinse the rice under cold water until the water runs clear. Combine 2 cups of rice with 2 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Step 2
2. Meanwhile, bring a pot of water to a boil and blanch the spinach for 30 seconds. Remove with tongs and rinse under cold water to stop the cooking process. Squeeze out excess water and set aside.
Step 3
3. Heat 1 tablespoon of sesame oil in a pan over medium heat. Add minced garlic and sauté mushrooms until they are tender. Add a splash of soy sauce, stir, and remove from the pan.
Step 4
4. In the same pan, add a little more oil if needed and sauté the carrots, zucchini, and bean sprouts separately for about 2-3 minutes each or until each vegetable is tender-crisp. Season each with a pinch of salt.
Step 5
5. In another pan, heat 1 tablespoon of vegetable oil and fry the eggs sunny side up, leaving the yolk a bit runny.
Step 6
6. For the sauce, mix the gochujang with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce. Adjust the levels of heat and flavor according to preference.
Step 7
7. To assemble, divide the cooked rice among 4 bowls. Arrange the spinach, carrots, zucchini, bean sprouts, sautéed mushrooms, cucumber slices, and nori strips on top of the rice. Place a fried egg in the center of each bowl.
Step 8
8. Drizzle the sauce over the contents of each bowl, garnish with chopped scallions and sesame seeds, and serve immediately. Mix all the ingredients in the bowl before eating to enjoy the full flavors of the Bibimbap.
Nutrition Facts
| Serving size | (1753.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.1 |
| Total Fat 69.7g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 22.6g | |
| Cholesterol 744mg | 0% |
| Sodium 6619.2mg | 0% |
| Total Carbohydrate 184.4g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 29.1g | |
| Protein 54.3g | 0% |
| Vitamin D 174.8IU | 0% |
| Calcium 383.6mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2289.5mg | 0% |
Source of Calories