Vegetarian Bibimbap

by MJ

Bibimbap is a Korean rice bowl topped with individually prepared vegetables and served with a gochujang based sauce.

Bibim means mixing, and bap means rice. What I love about this dish is that you can add any vegetables or meat based on preference. This is a vegetarian version.  

This is the perfect dish to make if you have some side dishes ( banchan) in the fridge. Just get some hot rice and mix everything together! Adjust the amount of vegetables based on preference. I cooked entire bag of sprouts to have leftovers but you can cook half the bag. 

Once you saute the vegetables, assemble over rice, add optional fried egg and drizzle with sauce for the perfect one bowl meal!

Vegetarian Bibimbap

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2-3 cups soybean sprouts
  • 1 bunch spinach
  • 1 carrot, sliced into matchsticks
  • 1 zucchini, sliced
  • 1 cup mushrooms, sliced
  • 3-4 garlic cloves, minced
  • cooking oil
  • salt and pepper
  • sesame oil
  • Cooked rice
  • 1 egg


  • 2 Tablespoons of Korean red chili pepper paste (gochujang)
  • 1 Tablespoon of sugar
  • 1 Tablespoon of sesame oil
  • 1 Tablespoon of water
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1 teaspoon roasted sesame seeds (optional)
  • 1 garlic clove, minced ( optional)


Soybean sprouts- Boil sprouts in salted water for 3-4 minutes until soft. Rinse in cold water and drain ( Don’t drain the cooking water). Place in a bowl and mix with  1 tablespoon sesame oil, 1-2 teaspoons minced garlic, 1 teaspoon sesame seeds,  and salt and pepper to taste. 

Spinach: In the same pot, Boil ( blanch) the spinach for about 30 seconds. Rinse in cold water and squeeze out the water. Place in a bowl and cut into a few pieces. Mix with with 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon sesame seeds and salt and pepper to taste. 

Carrots: Heat oil in a pan.  Sauté with a pinch of salt and pepper for 2-3 minutes or until tender. Set aside. 

Zucchini: Heat oil in a pan ( I used sesame oil for this one). Sauté with some garlic and pinch of salt and pepper for about 2 minutes or until soft. Set aside. 

Mushrooms:  Heat oil in a pan. Sauté with a pinch of salt and pepper for about 1 minute or until soft. Set aside.

( Feel free to  add garlic to other vegetables. such as zucchini) 

Make the sauce: Mix all ingredients together in a bowl. Taste and adjust seasonings to your taste .

To assemble: Add hot rice to a large bowl. Top with assorted vegetables. 

Fry an egg -sunny side up or based on preference and place on top of vegetables. Drizzle with sauce and some sesame oil and mix together. You can also add  kimchi if you have some for the perfect bite! 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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