Skip to main content New<> this month
Get the Allrecipes magazine

Vegetarian Bibimbap

Rated as 4.56 out of 5 Stars
22

"I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 395
Original recipe yields 3 servings

Directions

{{model.addEditText}} Print
  1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
  2. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
  3. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 395 calories; 18.8 45 13.6 196 1086 Full nutrition

Explore more

Reviews

Read all reviews 93
  1. 137 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

LOVE this recipe! I have tried to recreate bibimpop, which is next to impossible in the States. This was FANTASTIC! I began the recipe by frying some tofu in the oil (wok.... 1 inch width sl...

Most helpful critical review

Fairly bland, the only flavor it has was from the hot sauce. I put the hot sauce on the side so I could see what it tasted it liked without the hot sauce and it wasn't that flavorful.

Most helpful
Most positive
Least positive
Newest

LOVE this recipe! I have tried to recreate bibimpop, which is next to impossible in the States. This was FANTASTIC! I began the recipe by frying some tofu in the oil (wok.... 1 inch width sl...

This was delicious and easy. I didn't bother to fry the rice, I just cooked it in my rice maker, and added soy sauce and green onions to my own plate. Reminds me of Loco Mocos in Hawaii, minus t...

I thought this was good. It reminded me of my college days. This was served like this for breakfast, with an egg on top, at the Asian places on campus. For lunch they would sub. the egg with cut...

Loved it. Go ahead and add more sauce if wanted! (I wanted)

Bibimbap is one of my favorite foods on the planet but I have never tried to make it at home before. This recipe made it both easy and delicious! I didn't bother to fry the rice -- just served...

This was super delicious! Mix up all ingredients and enjoy. The only thing I did differently is to double up on the bean sprouts instead of using bamboo shoots (not a big fan.) This only took se...

The wonderful thing about bibimbap is that you can make it with whatever is in the house. It's as common as a hamburger in South Korea, and everyone makes it differently (I lived in South Korea ...

Delicious!!! I would have preferred 2 eggs (my husband had 2 and wished he had 3) but that might be personal preference. Can't wait to make again!

Easy, healthy, and delicious! I've always been a big bibimbap fan, and this is a good recipe to use as a base. I didn't cook the rice the way instructed in the recipe, but I've always used plain...