Vegetarian bibimbap

    50 min

    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.

    17 people made this

    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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    Reviews in English (96)


    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 the salsbury steak, and with veggies. LOL  -  17 Jan 2013  (Review from Allrecipes US | Canada)


    Loved it. Go ahead and add more sauce if wanted! (I wanted)  -  27 Sep 2012  (Review from Allrecipes US | Canada)


    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 slices. Key is to not touch the slices for 7 minutes until you flip!) as my rice was cooking (in the rice cooker). Then, I followed the recipe as written, but threw in some thawed freezer veggies as well (broccoli and spinach) with the shoots, sprouts, and shrooms. I mixed the rice, soy sauce, and onions in a separate bowl, and we each served our own since I will kill people with gochu chung or siracha. I give this 10 stars. I have been searching for a good bibimpop recipe, and this reminded me of Korea as much as the ingredients could allow!!! Loved the addition of the mushrooms. I will make this over and over. THANK YOU! Perfect!  -  31 Mar 2014  (Review from Allrecipes US | Canada)