Vegetarian bibimbap

Vegetarian bibimbap

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About this recipe: I created this recipe from trying a few different ones and choosing my favourite aspects of each. Bibimbap in not traditionally vegetarian - it's about cooking up a dish of leftover rice, a selection of veggies and serving with a spicy sauce and fried egg, which means you could add strips of beef, bbq pork or chicken to this dish if you like.


Serves: 3 

  • 2 tablespoons sesame oil
  • 120g carrot matchsticks
  • 125g courgette matchsticks
  • 200g beansprouts, drained
  • 170g vacuum-packed or tinned bamboo shoots, drained
  • 125g tinned sliced mushrooms, drained
  • pinch salt, or to taste
  • 300g cooked rice
  • 35g sliced spring onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 3 eggs
  • 1 tablespoon red chilli sauce or Korean pepper paste to serve

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Heat sesame oil in a large frying pan or wok over medium heat; cook and stir carrot and courgette in hot oil until vegetables begin to soften, about 5 minutes. Stir in beansprouts, bamboo shoots and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; set vegetables aside.
  2. Stir cooked rice, spring onions, soy sauce and black pepper in the same pan until rice is hot. In a separate pan 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.

Bamboo shoots:

Asian supermarkets sell vacuum-packed shoots as well as tins of bamboo shoots. You could use water chestnuts if you prefer.

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