Vegetarian Bibimbap

This week, the Culinary Medicine team presents a recipe for Vegetarian Bibimbap!

Vegetarian Bibimbap

Bibimbap Ingredients


  • 1 cup short-grain brown or white rice, cooked

Quick Pickles

  • ¼ English cucumber, thinly sliced
  • ¼ c rice vinegar
  • ¼ teaspoon sesame oil
  • Pinch of salt

Veggies & Egg

  • 2 Tbsp oil divided into 1 T measurements
  • 3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or spinach)
  • 1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
  • 2 stalks green onion, sliced on an angle
  • 2 cloves garlic, minced
  • 2 Tbsp soy sauce, tamari or coconut aminos
  • 2 large eggs

For Serving

  • 2-4 Tbsp Korean Gochujang Sauce
  • Kimchi (optional)
  • Toasted or raw sesame seeds (optional)


  1. In a small bowl or mason jar, toss the cucumber slices with rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
  2. Cook rice according to package instructions and prepare all veggies according to instructions.
  3. Heat a large skillet over medium heat (stainless steel or cast-iron work well). Once hot, add 1 tsp of oil or enough to just coat the pan.
  4. Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce or equivalent. (Cooking in batches allows you to arrange vegetables separately over the rice for visual effect). Add more oil to the pan as needed between vegetables.
  5. Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
  6. To cook eggs, heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up, cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
  7. To serve, divide desired amount of rice between serving bowls and top with portions of cooked veggies and egg.
  8. Serve with 1-2 Tbsp Gochujang, kimchi (optional), and a dash of sesame seeds (optional). Bibimbap means “mixed rice,” so once your egg and Gochujang sauce are added, use a spoon or your chopsticks to stir everything together and mix the flavors. Then enjoy!

Adapted from My Korean Kitchen.

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