It’s so easy to make this vegetable bibimbap and there’s so many different ways you can make it your own! Don’t forget the crispy fried egg & chilli sauce.
Here’s me sharing another vegetarian dinner recipe. With SO MANY vegetables in it as well.
It’s so healthy and so delicious and I’m sure you could find ways to make it even more healthy as well if you were so inclined. By using brown rice or something, I don’t know. This is as far as my healthiness goes.
Just look at all those glorious colours!
So what’s the deal with this here vegetable bibimbap then? Korean food is one of my favourites and dishes like this bibimbap recipe are so much easier than many people think.
Start yourself off with a bed of rice, we like sticky rice but you can use whatever rice you like/have on hand, then you just gotta load yourself up with as many toppings as you can handle until you’ve got an amazing vegetarian bibimbap ready to go!
We went for mushrooms, aubergine, carrot, baby corn, spinach, cabbage and cucumber for that hit of freshness but you can honestly use any vegetables you have. This is totally a ‘using up vegetables which are starting to turn to mush in your fridge’ meal and it’s really so easy. Bibimbap is often made with meat but I decided to keep it vegetarian for this version.
The bibimbap sauce is a tasty mix of gochujang (one of my fave things ever, find more uses for gochujang chilli pepper paste in the Korean chicken and potato stew, pork and potato stew and pork banh mi), a little honey, sesame oil and rice vinegar. Make sure you slather that all over everywhere. Go wild!
Ingredients you need to make this vegetable bibimbap:
- Rice – We love to use sticky rice like this but you could also use basmati or long grain rice if you prefer
- Portobello Mushrooms – Or feel free to use whichever is your favourite type of mushrooms!
- Soy Sauce – This is our usual brand
- Brown Sugar
- Mirin – If you can’t find it locally then you can get it on Amazon here
- Aubergine (Eggplant)
- Baby Corn
- Baby Spinach
- Gochujang – This is the one we normally use
- Sesame Oil
- Rice Vinegar
- Sesame Seeds
- Gochugaru – This is the one I sprinkle on everything I eat because it’s so so so good!
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Finally, it wouldn’t be a bibimbap without the addition of a fried egg with perfect levels of crispiness vs. runniness.
That ratio is totes up to you by the way, you know how you like your eggs so make it just right but just don’t skip it.
As you can see, I like mine crispy!
I’ve been getting all weird about eggs recently. I go through phases when eggs kind of freak me out and when they’re super runny I just can’t get on board. So I’ve been taking my eggs a little more cooked and I’m feeling it, I gotta say.
Is bibimbap healthy?
This recipe is healthy thanks to being loaded up on vegetables. You could also switch the white rice for brown or for another healthy grain like quinoa if you prefer.
Is bibimap gluten free?
This recipe is gluten free so perfect for people with dietary restrictions.
Is bibimbap spicy?
Although this recipe does use gochujang which is a chilli paste it’s a fairly mild one with more sweetness than a typical chilli paste. However, if you’re very sensitive to spice then you might want to reduce the amount used.
Don’t miss all the other vegetarian recipes on The Cook Report!
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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THIS EASY VEGETABLE BIBIMBAP WITH MUSHROOM & SPINACH?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Easy Vegetable Bibimbap with Mushroom and Spinach
- Sesame Seeds
- Gochugaru (Korean chilli flakes)
- You're going to make everything in one saucepan so get one heated with a drizzle of sesame oil over a medium heat. Add the sliced mushrooms and cook for 2-3 minutes then pour in the soy sauce, brown sugar and mirin. Cook for another 2 minutes then tip into a bowl and set aside.
- Give the pan a quick wipe with some kitchen towel and return to the heat. Add a little more sesame oil then the carrot and cook for 5 minutes. Remove and set aside. Repeat with the aubergine, then the baby corn, cooking each for about 5 minutes then placing everything in separate bowls ready for serving.
- Finish off with the spinach by quickly wilting in the hot pan for a couple of minutes. Once that's done you can use that same pan to fry your eggs. Make the sauce by simply mixing all the ingredients together until smooth.
- To serve place a helping of rice in each bowl topped with an egg then lay out all the cooked vegetables, plus the cucumber, cabbage and sauce and you and your dinner buddy can top their rice with whatever they want! Add a sprinkling of sesame seeds and gochugaru.
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Equipment you need to make this recipe…
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