Bibimbap is likely the most popular Korean dish that has gained popularity all over the world! Unsurprisingly so, it's healthy, full of vegetables, textures and flavours! We've made a version of easy Vegetarian Bibimbap Recipe using a shop-bought mix of stir-fried vegetables. We have also flavoured the dish with miso paste alongside a spicy Gochujang sauce! Spicy, warming and ready in 15 minutes - what's not to like?
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What Is Bibimbap?
Bibimbap is a traditional Korean dish that is enjoyed by people all over the world. The name "bibimbap" means "mixed rice" in Korean, and the dish is typically made in a stone pot or a cast iron skillet with a mixture of rice, a variety of vegetables, and sometimes meat, topped with a fried or raw egg and served with a spicy sauce made with gochujang.
Bibimbap bowl has a long history in Korean cuisine, dating back to at least the 16th century. This rice dish was originally created as a way to use up leftover rice and vegetables, and it quickly became a popular meal for farmers and labourers. Over time, different regions of Korea developed their own versions of bibimbap, using local ingredients and varying seasonings and toppings.
Today, bibimbap is a staple of Korean cuisine, and it has gained popularity around the world for its delicious combination of flavours and textures. Whether you're a fan of spicy food or prefer something milder, there's a bibimbap recipe out there that's sure to satisfy your cravings. So why not give this Vegetarian Bibimbap recipe a try and experience the taste of Korea for yourself?
Our Inspiration
Korean cuisine is one that we are in no way experts in. However, when Seb went to Busan a few years back on business, he brought back a full bag of goodies for me to try, and I was instantly in love with Gochujang paste that he got from one of the traditional Korean markets. Fortunately, Gochujang has become so popular worldwide that you can get it in many large supermarkets, at least here in the UK (we found it in Tesco and Sainsbury's, and you can get it it delivered by Amazon).
Since then, we went to South Korea ourselves and dined in the most amazing Korean Restaurant specializing in all sorts of bibimbap! I have since been even more in love with Korean recipes, one of which I am sharing today!
Need More Korean Food in Your Life?
There are three Korean-inspired dishes that we make regularly:
And I have to admit that the way we make Bibimbap is the quickest, cheapest and easiest of the three. The reason for that is that we use a pack of stir-fry vegetables and fry them all in one pan instead of separately cooking 5 different vegetables.
Yes, the presentation suffers - you normally see these beautiful bowls of neatly arranged rainbow vegetables, but our Bibimbap is just as tasty and, if I'm honest, a lot more convenient to eat. It may not be a Korean classic way, but you get a range of vegetables in every bite and don't have to shuffle around in your bowl!
And if you have Gochujang leftover, try our Creamy Gochujang Spaghetti!
Ingredients and Substitutes
Here's the ingredient list (you can find the quantities in the recipe card at the bottom of the post):
- miso paste: is used for seasoning the rice and giving it that umami flavour.
- rice: we use long-grain white rice, such as basmati, but short-grain rice is widely used in this iconic Korean dish.
- olive oil: or avocado, vegetable or sunflower oil.
- stir-fry vegetables: choose your favourite veggie mix suitable for stir-frying. We always go for a mix that has bean sprouts and shiitake mushrooms in it. Alternatvely, use any leftover vegetables you have at home, like yellow and red bell pepper, sprouts, purple cabbage, pak choy, shitake mushrooms etc. Try to use all the different colors of the rainbow.
- eggs: to top the Korean rice bowl.
- soy sauce: or tamari, if you want a gluten-free meal.
- Gochujang Sauce: It's a glutenous fermented chili pepper paste that is widely used in Korean cooking and a must for making Bibimbap sauce.
- sesame oil: a little drizzle of sesame oil goes a long way, so don't be heavy handed.
- sesame seeds.
- caster sugar: can be replaced with light brown sugar.
- rice vinegar: can be replaced with white wine or cider vinegar.
Extra Toppings For Vegetarian Bibimbap
There are endless possibilities to take this bibimbap to new hights with various toppings. Try it with:
- mung bean sprouts or soybean sprouts
- thinly sliced green onions
- homemade crispy shallots
- crispy tofu
- pickled red cabbage or other pickled vegetables.
- pickled ginger!
Method
Place a tablespoon of miso paste (we used white miso) in a large pan and pour 300ml of boiling water over it. Stir to combine, then add the rice and stir again, so that rice do not stick in clumps. Bring to a boil, then turn down the heat and simmer for 15 minutes, until the rice is cooked. Alternatively, you may cook the rice in a rice cooker.
In the meantime, prepare the Bibimbap sauce by mixing Gochujang Paste, sesame oil, sesame seeds, caster sugar, rice vinegar and cold water in a small bowl.
Heat a large skillet or a wok with a tablespoon of vegetable oil over medium-high heat. Add the stir-fried vegetables and fry for 3-5 minutes (you still want them crunchy). Then add 2 tablespoon of soy sauce and ½ tablespoon of miso paste, and stir-fry for another 2 minutes.
At the same time, fry the eggs over medium heat until the whites are set but the yolks are still runny.
Divide the cooked rice between two bowls, scatter stir-fried vegetables on top of the rice, and add a fried egg (sunny side up) and drizzle your spicy Bibimbap sauce all over it. You may garnish the dish with some green onion before taking it to the dinner table!
Pierce the runny egg yolk to create a decadent sauce and dig in!
Recipe FAQs
Is Korean Bibimbap Gluten-Free?
If you use tamari, instead of soy sauce, and check other labels carefully, you can make this Bibimbap recipe completely gluten-free.
What Meat Can I Add To Bibimbap?
Traditional bibimbap is made with beef, specifically a cut called bulgogi, which is marinated in a sweet and savoury sauce before being cooked. However, you can use any type of meat that you like or have on hand. Different variations include chicken, pork, ground beef and even tofu and can be used in place of beef in this bowl of rice.
What Is The Best Rice For Bibimbap?
In the Korean kitchen, the best rice for Bibimbap is short grain rice, known for its sticky rice quality that pairs well with the traditional versions served in a piping hot stone bowl, achieving that sought-after crispy rice bottom. However, our easy not so traditional version of Bibimbap is perfect with any long-grain or even brown rice.
Other Rice Bowl Recipes
We hope you enjoyed this easy Bibimbap recipe. For other rice bowls, have a look at our recipes below:
- Spinach & Halloumi Rice Bowl with Almonds and Apricots
- Bokkeumbap | Korean Fried Rice
- Sticky Shiitake Mushrooms (Vegan Shiitake Mushroom Recipe)
- Green Bean and Chickpea Biryani with Crispy Onions
Easy Vegetarian Bibimbap
Ingredients
- 1½ tablespoon miso paste divided into 1 tablespoon and ½ tbsp
- 150 g (⅝ cups) long-grain rice
- 1 tablespoon olive oil
- 300 g (10.58 oz) stir fry vegetables
- 2 eggs
- 2 tablespoon soy sauce
For Bibimbap Sauce:
- 1 tablespoon Gochujang Paste
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon caster sugar
- 1 tablespoon rice vinegar
- 1 tablespoon water
Instructions
- Place a tablespoon of miso paste into a large pan and pour 300ml of boiling water over it. Stir to combine, then add the rice and stir again, so that rice do not stick in clumps. Bring to the boil, then turn down the heat and simmer for 15 minutes, until rice is cooked.
- In the meantime, prepare the Bibimbap sauce by mixing all sauce ingredients in a small bowl.
- Heat a large frying pan or a wok with a tablespoon of olive oil. Add the stir-fry vegetables and fry for 3-5 minutes (you still want them crunchy). Then add 2 tablespoon of soy sauce and ½ tablespoon of miso paste, and stir fry for another 2 minutes.
- At the same time, fry the eggs until the whites are set but the yolks are still runny.
- Once the rice is cooked, divide it between two bowls, top with stir-fried vegetables, fried egg and drizzle spicy Bibimbap sauce all over.
Nutrition
Gina says
Gochujang is the best, I'm never without a tub in the back of the fridge and this recipe is the perfect excuse to use it!
Tayler Ross says
I had never tried bibimbap until I made this recipe, and I have to say I love it! It's so full of flavor. Thanks so much for sharing!
Ieva says
Thanks so much! Anything with Gochujang tastes amazing 🙂
Heidy says
This No Fuss Vegetarian Bibimbap turned out perfect! The entire family loved it. I also loved that it was so easy to make!
Ieva says
Thanks, Heidy! 🙂
Katherine says
This veggie bibimbap looks incredible! I can't wait to give it a try. I adore gochujang.
Ieva says
Gochujang is one of our favourites to use to spice things up too! You will love this recipe then! 🙂
Anonymous says
I love Bibimbap but have never had the courage to make my own up until now.! This recipe was so yummy and easy.
Ieva says
Thanks so much! So glad you found this recipe! 🙂