Vegetarian Bibimbap

Finished vegetarian bibimbap with a spicy sauce in a bowl.

Vegetarian Bibimbap

When I lived in Korea, this was one of my absolute favorite foods.  When I saw gochujang in the grocery store, I knew that I had to make this.  Gochujang is a product made from fermented hot peppers.  Traditionally, bibimbap is made with little bits of meat, however those are simple enough to omit.  I also switched white rice for brown to make this dish a little more substantial.  The only thing that would make this better are the little hot bowls to make dolsot bibimbap.

For the youngest member of my family (she's 2) I omitted the sauce, sprinkled her portion with sesame oil, and fried the egg yolk through.

Serves: 4


  • 2 cups cooked brown rice
  • 1 cup lightly steamed bean sprouts
  • 1/2 cup steamed spinach
  • 1 carrot, grated
  • 1 small zucchini, julienne
  • 4 eggs, fried over easy
  • sesame seeds for garnish

Vegetarian bibimbap sauce.

For the Sauce

  •  3 TBSP gochujang
  • 1 TBSP sesame oil
  • 1 TBSP honey
  • 1 TBSP water
  • 2 tsp apple cider vinegar


  1.  Place 1/2 cup of rice in each of 4 bowls.
  2. Arrange the vegetables on top of the rice.
  3. Place a fried egg on top and garnish with sesame seeds.
  4. Mix the sauce ingredients together.  Drizzle the sauce over the egg.
When you eat bibimbap it is traditional to mix all of the ingredients together until it looks like a delicious mess!  It's so good.
Mixed up bibimbap!



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