Recipe: Fancy Korean Bibimbap (Vegetarian)

  • 3 min read
  • Apr 07, 2022

Korean Bibimbap (Vegetarian). Stir in bean sprouts, bamboo shoots, and mushrooms. Season to taste with salt and set vegetables aside. Pan-fried tofu is my protein of choice for Korean Bibimbap Bowls.

Korean Bibimbap (Vegetarian) Vegetarian Bibimbap Recipe with loads of vegetables and homemade bibimbap sauce that tastes savory, sweet, tangy, and little spicy! Don't forget to add the super crispy fried egg to your bibimbap rice bowl and mix it all up into one big bowl of deliciousness! 😀 Advertisement. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach. You can have Korean Bibimbap (Vegetarian) using 19 ingredients and 8 steps. Here is how you make that.

Ingredients of Korean Bibimbap (Vegetarian)

  1. Prepare of Vegetables:.
  2. It’s 3 teaspoons of sesame oil, divided.
  3. You need 3 teaspoons of tamari sauce, divided.
  4. You need of Sprinkle of salt per vegetables.
  5. Prepare 1 of small courgette, thinly sliced or julienne.
  6. It’s 1 of large carrots, julienne.
  7. Prepare 2 of small garlic cloves, very finely diced.
  8. It’s 3 cups of baby spinach.
  9. It’s Knob of butter.
  10. You need Handful of shiitake mushrooms (or any of choice), sliced.
  11. It’s of Rice:.
  12. Prepare 2 cups of cooked white rice.
  13. Prepare of Fried eggs:.
  14. You need 2 tablespoons of vegetable oil (or any cooking oil of choice).
  15. It’s 2 of eggs.
  16. It’s of Garnish:.
  17. Prepare 2 of fried eggs.
  18. Prepare of Sprinkle of sesame seeds (optional).
  19. Prepare of Drizzle or dollop Gouchjang sauce.

Vegan Korean Bibimbap with a vegan egg yolk! This Korean inspired vegan bibimbap is full of flavour with sweet and savoury lentils, sautéed spinach, kimchi, fresh carrots and cucumbers, and a rich and easy to make vegan egg yolk sauce. How to make vegetarian or vegan bibimbap. Making a vegetarian or vegan bibimbap is easy!

Korean Bibimbap (Vegetarian) step by step

  1. Prepare the vegetables, slice the carrots into very thin matchsticks. Thinly slice courgettes and mushrooms..
  2. Heat 1 teaspoon sesame oil in a medium pan over medium heat. Add the courgette and a pinch of salt and 1 teaspoon of tamarind sauce. Cook, stirring frequently to desired softness and then remove from the pan, transfer onto a large plate and set aside..
  3. In the same pan again heat 1 teaspoon sesame oil, over medium heat. Add the carrots and a pinch of salt and 1 teaspoon tamari sauce. Cook, stirring occasionally and cook to desired softness. Then remove from pan and transfer onto same plate as courgettes..
  4. In the same pan again heat 1 teaspoon sesame oil, add the garlic, spinach and 1 teaspoon sauce. Cook for 30 seconds or until just wilted. Remove from the pan, transfer into a sieve and gently squeeze out any excess water. Then transfer onto the plate with the other cooked vegetables..
  5. In the same pan again heat a knob of butter and the shiitake mushrooms. Cook to desired softness. Then remove from the pan and set aside..
  6. To make the fried egg, in a small pan add oil and let the pan heat up a little. Then add crack one egg into the pan and cook until the whites are mostly set. Tilt pan towards you so oil pools on the bottom edge. Using a spoon gently baste the uncooked patches of white until set with the oil. Transfer onto a plate and repeat process for second egg..
  7. To assemble place rice at the bottom of the bowls. Around the rice on top add the courgettes, carrots, spinach and mushrooms..
  8. Top with fried egg. Sprinkle with sesame seeds (optional) and drizzle or dollop generously with gochujang sauce. Mix it up well and enjoy. Serve with other sides such as kimchi, fried chicken etc..

Simply skip the meat and egg. A few vegetable toppings will be great, but tofu is a great meat substitute and a protein option. As I showed in my tofu bibimbap recipe, pan-frying the tofu enhances the nutty flavor of the tofu and gives it a nice chewy texture. Bibimbap is, in general, a very healthy dish and much lower in calories than many Korean dishes. For those who are on a High Carb Low Fat Vegan diet, this one's for you!