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Vegetarian Mixed Rice Bowl-Bibimbap

Course Main Course
Cuisine Korean
Keyword bibimbap, rice bowl, korean food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • Steamed white rice 1 cup or more per person
  • 1 Carrot {julienned or shredded and sauteed for 30 seconds with sesame oil}
  • 1 Cup Bean sprouts {blanched and drained completely  sauteed in a little sesame oil and seasoned with a splash of soy sauce or you can use canned}
  • 1 Cup Spinach {sauteed in a little sesame oil and seasoned with a splash of soy sauce  squeeze out excess moisture}
  • 1 cup Mushrooms {thinly sliced and sauteed in sesame oil and seasoned with pinch of salt}
  • 1 Zucchini {julienned and saute for 1 minute in Sesame oil with a pinch of salt}
  • 2 eggs {mix egg season with salt + drizzle of oil to grease the pan, then make omelette}
  • 1 Slice Tofu per person *optional (you can add sauteed/grilled beef if you would prefer)

Garnish options:

  • Toasted Sesame seeds
  • Drizzle with Sesame oil
  • Dried Seaweed
  • Soy sauce to taste and if needed
  • Sprinkle of Gochugaru red pepper powder -substitute with cayenne pepper
  • Gochujang paste red pepper paste
  • Fried egg sunny side up egg
  • The directions are very simple: make rice and all the things that I've written in the ingredients. Mix it with the rice or arrange it on top of the rice add more garnish or toppings and you are done, mix it all together before eating.
  • Again I have to say that gochujang is must because it adds so much flavor to any dish. Of course, serve it with kimchi and some extra Korean pepper paste (gochujang).


  1. All veggies that are noted to be sauteed should be sauteed separably, for about a minute or so, just to loosen up a bit and bring more color, sweetens and to add one more layer of flavor. Use sesame seed oil or any oil on hand if you desire, but I think that sesame seed oil gives very unique flavor. Also, always season it with a drizzle of soy sauce, or sea salt and pepper if you do not have any soy sauce-season just enough to taste. Also, I use soy sauce, light which has less sodium.
  2. If you are having friends over, you can put everything on the platter like I did, and let the guests add what they like in their rice bowl.

Recipe Notes

  • Unless you are making your own kimchi, I am here to tell you that most kimchi from the store is not vegetarian. It usually contains either salted shrimps or/and fish sauce. Read your labels and make sure that it is vegan/vegetarian.
  • For the vegan version, just add veggies that you like or have on hand. Always saute a little before placing it on the rice or any other grain that you like to eat,