No-Fuss Vegetarian Bibimbap (Korean Rice Bowl)

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 no-fuss vegetarian bibimbap using a shop-bought mix of stir-fried vegetables. We have also flavoured the dish with miso paste alongside a traditional Gochujang sauce! Spicy, warming and ready in 15 minutes – what’s not to like?

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What Is Bibimbap?

Bibimbap is a popular 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 with a mixture of rice, vegetables, and sometimes meat, topped with a fried egg and served with a spicy chilli sauce called gochujang.

Bibimbap has a long history in Korean cuisine, dating back to at least the 16th century. The 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. I have never been to Korea and have to admit that I’ve never even been to a Korean restaurant in my entire life (shocking, I know!). 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. 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).

Need More Korean Food in Your Life?

There are three Korean-inspired dishes that we make regularly:

1. Bokkeumbap
2. Bibimbap
3. Spicy Gochujang Tofu
4. and Tofu Bulgogi

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!

Ingredients and Substitutes

• 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.
• eggs: to top the Korean rice bowl.
• soy sauce: or tamari, if you want a gluten-free meal.
• Gochujang Sauce: a must for making Bibimbap sauce.
• sesame oil.
• sesame seeds.
• caster sugar: can be replaced with light brown sugar.
• rice vinegar: can be replaced with white wine or cider vinegar.

How to Make Easy Vegetarian Bibimbap?

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.

In the meantime, prepare the Bibimbap sauce by mixing 1 tbsp Gochujang Paste, 1 tbsp sesame oil, 1 tbsp sesame seeds, 1 tbsp caster sugar, 1 tbsp rice vinegar and 1 tbsp of water in a small bowl.

Heat a large nonstick skillet or a wok with a tablespoon of 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 until the whites are set but the yolks are still runny.

Divide the cooked rice between two bowls, top it with stir-fried vegetables, and fried egg (sunny side up) and drizzle your spicy Bibimbap sauce all over it. You may garnish the dish with some green onion too!

Pierce the runny egg yolk to create a decadent sauce and dig in!

Recipe FAQs

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
• Green Bean and Chickpea Biryani with Crispy Onions

Recipe Card

No-Fuss Vegetarian Bibimbap

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 have made no-fuss bibimbap using a shop-bought mix of stir-fry vegetables. We have also flavoured the dish with miso paste alongside a traditional Gochujang sauce! Spicy, warming and ready in 15 minutes – what's not to like!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course Dinner, Main Course

Cuisine Korean

Servings 2 portions

Calories 666 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1½ tablespoon miso paste divided into 1 tablespoon and ½ tbsp
• 150 g long-grain rice
• 1 tablespoon olive oil
• 300 g 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

Calories: 666kcalCarbohydrates: 95gProtein: 21gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 164mgSodium: 2094mgPotassium: 576mgFiber: 9gSugar: 8gVitamin A: 7877IUVitamin C: 16mgCalcium: 141mgIron: 4mg

Keyword Bibimbap, Bibimbap Recipe, Bibimbap with Stir-Fry Vegetables, Easy Bibimbap, Korean Bibimbap, Korean Recipes, Korean Rice and Egg, Korean Rice Bowl

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