Vegetarian Bibimbap Chicken

Elevate your weeknight dinner with this vibrant and flavorful Vegetarian Bibimbap Chicken! A plant-based twist on the beloved Korean rice bowl, this dish layers fluffy short-grain white rice with crisp julienned carrots, tender zucchini, earthy shiitake mushrooms, and blanched spinach seasoned with sesame oil and soy sauce. Protein-rich soy chicken strips provide the perfect hearty bite, while a sunny-side-up egg crowns each bowl for added richness. Complemented by the tangy heat of gochujang sauce, crunchy bean sprouts, and a touch of kimchi for a fiery kick, this recipe achieves a balance of textures and bold, umami-packed flavors. Ready in under an hour and bursting with wholesome ingredients, this bibimbap variation is sure to delight vegetarians and Korean food lovers alike.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups short-grain white rice
• 2 tablespoons vegetable oil
• 2 medium carrots, julienned
• 1 medium zucchini, julienned
• 200 grams shiitake mushrooms, sliced
• 100 grams spinach
• 250 grams soy chicken strips
• 2 tablespoons sesame oil
• 4 tablespoons soy sauce
• 3 cloves garlic, minced
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 100 grams bean sprouts
• 100 grams kimchi
• 4 large egg
• 2 tablespoons sesame seeds
• 2 green onions, sliced

Directions

Step 1

Cook the white rice according to package instructions and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the julienned carrots and cook for 3 to 4 minutes until tender. Remove from the pan and set aside.

Step 3

In the same pan, add another tablespoon of vegetable oil. Add the sliced zucchini and cook for 3 minutes until slightly soft. Remove and set aside.

Step 4

Add the sliced shiitake mushrooms to the pan and cook for 4 to 5 minutes until they are tender. Remove and set aside.

Step 5

Blanch the spinach in boiling water for 1 minute, then remove and rinse under cold water. Squeeze out excess water and mix with 1 tablespoon of soy sauce and a teaspoon of sesame oil.

Step 6

In a bowl, mix the soy chicken strips with 2 tablespoons of soy sauce, 1 tablespoon of garlic, and 1 tablespoon of sesame oil. Cook the soy chicken in the pan for about 5 minutes until heated through and slightly browned.

Step 7

Mix the gochujang with 1 tablespoon of rice vinegar to create a sauce and set aside.

Step 8

Lightly steam the bean sprouts for about 2 minutes.

Step 9

Fry each egg sunny-side up in a nonstick pan.

Step 10

To assemble: Divide the rice into four bowls. Arrange the cooked vegetables, soybean sprouts, kimchi, and soy chicken over the rice. Place a fried egg on top of each.

Nutrition Facts

Serving size	(1827.1g)

Amount per serving	% Daily Value*
Calories	2223.3

Total Fat 111.8g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 41.0g
Cholesterol 878.1mg	0%
Sodium 5592.8mg	0%
Total Carbohydrate 199.8g	0%
Dietary Fiber 28.6g	0%
Total Sugars 31.0g
Protein 112.2g	0%

Vitamin D 251.0IU	0%
Calcium 527.1mg	0%
Iron 18.8mg	0%
Potassium 3765.2mg	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: 44.6%

Protein: 19.9%

Carbs: 35.5%