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’ve made a version of no-fuss vegetarian 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!

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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 in the world, 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 of course get it delivered by Amazon).

Need More Korean Dishes in Your Life?

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

1. Bokkeumbap
2. Bibimbap
3. 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. You get a range of vegetables in every bite and don’t have to shuffle around in your bowl!

How to Make our No-Fuss 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 the boil, then turn down the heat and simmer for 15 minutes, until rice is cooked.

In the meantime, prepare the Bibimbap sauce 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 frying pan or a wok with a tablespoon of 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 your spicy Bibimbap sauce all over.

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

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

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Prep Time 3 mins

Cook Time 12 mins

Total Time 15 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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