Vegetarian Chicken Bibimbap

Experience the vibrant and satisfying flavors of Korea with this Vegetarian Chicken Bibimbap—a plant-based twist on the beloved classic! Packed with fresh, colorful vegetables like julienned carrots, zucchini, and spinach, alongside tender plant-based chicken strips, this dish offers a balanced and wholesome meal in every bite. The bowl is completed with perfectly steamed rice, a drizzle of rich gochujang sauce, and optional fried eggs for added indulgence. Each ingredient is cooked and seasoned individually to bring out its unique flavor, creating a stunning harmony of sweet, savory, and spicy notes. Quick to prepare and beautifully customizable, this Vegetarian Chicken Bibimbap is a delicious and nutrient-packed option for weeknight dinners or a crowd-pleasing centerpiece. Perfect for fans of meatless meals, Korean cuisine, or anyone seeking a healthy, comforting bowl!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken strips
• 2 cups White or brown rice
• 1 large Carrot, julienned
• 1 medium Zucchini, julienned
• 200 grams Spinach
• 150 grams Mushrooms, sliced
• 150 grams Bean sprouts
• 2 cloves Garlic, minced
• 4 tablespoons Sesame oil
• 2 tablespoons Soy sauce
• 3 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Rice vinegar
• 1 teaspoon Maple syrup
• 1 tablespoon Sesame seeds
• 2 stalks Green onions, chopped
• 2 pieces Eggs, optional

Directions

Step 1

Rinse the rice until the water runs clear and cook it according to package instructions.

Step 2

While the rice is cooking, prepare the vegetables and plant-based chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.

Step 3

Sauté the minced garlic for 30 seconds until fragrant. Add the sliced mushrooms and bean sprouts to the skillet and cook for about 3-4 minutes or until soft. Remove from skillet and set aside.

Step 4

In the same skillet, add another tablespoon of sesame oil and sauté the julienned carrots for 2-3 minutes until slightly tender. Remove and set aside.

Step 5

Repeat the process with the zucchini, cooking for 2-3 minutes until tender. Remove and set aside.

Step 6

Blanch the spinach in boiling water for 1 minute, then immediately plunge into ice water to stop the cooking process. Drain and squeeze out excess water.

Step 7

In a clean pan, add 1 tablespoon of sesame oil and cook the plant-based chicken strips according to the package instructions. Add 1 tablespoon of soy sauce for flavor and set aside.

Step 8

For the gochujang sauce, combine the gochujang, rice vinegar, maple syrup, and 1 tablespoon of soy sauce in a small bowl. Mix well and set aside.

Step 9

If using eggs, fry them in the remaining sesame oil to your desired doneness.

Step 10

To assemble the bibimbap, divide the cooked rice among four bowls. Arrange the sautéed vegetables, spinach, and plant-based chicken on top of the rice in sections. Place the fried egg on top, if using.

Step 11

Drizzle with the prepared gochujang sauce, garnish with chopped green onions and sesame seeds, and serve immediately.

Nutrition Facts

Serving size	(1687.0g)

Amount per serving	% Daily Value*
Calories	1990.3

Total Fat 98.0g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 25.9g
Cholesterol 370mg	0%
Sodium 3927.5mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 26.1g	0%
Total Sugars 31.6g
Protein 107.6g	0%

Vitamin D 95IU	0%
Calcium 511.8mg	0%
Iron 15.9mg	0%
Potassium 3584.1mg	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: 42.4%

Protein: 20.7%

Carbs: 36.9%