Vegetarian Bibimbap: Make this Korean Classic at Home

Bibimbap is like the original bowl meal. Essentially, you take your rice and top it with whatever is staring at you from inside your refrigerator, add a dollop of gochujang sauce and maybe a fried egg and you got yourself a delicious, filling, and healthy meal.

In my vegetarian bibimbap, I am using spinach, mushrooms, carrots, a few radishes, and my cucumber salad. I round that out with some simple tofu and a delicious fried egg for a meal that comes together quickly, is packed with protein, and many other key nutrients to keep you satisfied and energized.

So, if you are looking for a simple, quick, and healthy meal, look no further than my vegetarian bibimbap!

Serves 4

Vegetarian Bibimbap Ingredients:

4 servings of cooked rice

4 eggs

Cucumber salad

1 block of tofu (about 12 ounces), cut into cubes

8 ounces of spinach

2 carrots, grated

4 radishes, thinly sliced

1 clove of garlic, minced

8 ounces of mushrooms, sliced

2 tablespoons of soy sauce

1 tablespoon of sesame oil

1 teaspoon of white pepper

4 tablespoons of gochujang sauce

4 teaspoons of rice vinegar

Cooking oil as needed

Instructions:

1. Cook the rice and mix with rice vinegar.
2. Meanwhile, marinate your tofu in soy sauce and white pepper.
3. Next, in a large frying pan, simply saute the spinach, mushrooms, and garlic in cooking oil of your choice with a sprinkle of salt and pepper. Set aside.
4. In the same pan, saute your marinated tofu.
5. Now it is time to assemble your bowl. Layer a serving of rice with carrots, radishes, mushrooms, spinach, tofu, and a tablespoon of gochujang sauce.
6. Finally quickly fry up your eggs in the same pan and top off your bowl with a hot and crispy fried eggs. Serve immediately, making sure to mix the egg yoke with the gochujang for the perfect bite!

If you like this bowl meal, be sure to try my bang bang chicken!