Easy Vegetarian Bibimbap 비빔밥 | Simple and Healthy Korean Dishes

If you’re like me, and have been itching for some variety lately, then try this 비빔밥 Bibimbap (bee-bim-BOP). Its a Korean dish literally meaning “mixed rice.” It’s a popular dish of rice topped with vegetables, beef, a whole egg and gochujang (red chili pepper paste). But, I made a simple vegetarian version. 

This is not 100% authentic Bibimbap (I didn’t have the necessary ingredient, gochujang) but it satisfied my craving for Korean food and it was quite simple to make. For traditional Bibimbap, go here

amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “fadf4a91166b2a3640dcf4359b219b25”; amzn_assoc_asins = “B004T6PS80,B004T6PS2G,B00I7DY15M,B0796WCZPH,B00N9BWFVE,B00H2D47YS,B07TG885D1,B00IXC70K0”;

I loved the sauce that I made yesterday so much that I decided to make it again. (Check out the ‘Better Than Takeout Lo Mein’ recipe if you love this sauce). It’s similar to a teriyaki sauce but much lighter and no cornstarch is needed. 

This was the first time making my “Bibimbap” and I thought it was delicious.  Next time I try it I want to get mushrooms, pickled bean sprouts and cucumbers and Kimchi of course.  Hope you enjoy this simple version. 

Vegetarian Bibimbap

Ingredients (serves 2):


  • 2 Tbsp. soy sauce
  • 2 tsp. sugar
  • 1 tsp. sesame oil
  • 1 tsp. chili sauce (optional)
  • 1 garlic clove, minced
  • Dime sized ginger root, minced


  • 1 cup short or medium grain rice (I use Calrose)
  • 2 zucchini, sliced in thin strips
  • 1 carrot, julienned
  • 1 package baby spinach
  • Dash of sesame seeds
  • Fried egg (optional)


  1. Soak rice for 30 minutes, then rinse 3 times. Then, cook according to package directions. Add ½ tsp. salt to rice to cook. Rinsing makes it sticky rice
  2. Combine the Sauce ingredients together in a small bowl and set aside. I used a microplane to grate the garlic and ginger. Peel the ginger with a spoon!
  3. Slice the zucchini and carrots in small strips. 
  4. In a large saute pan or nonstick pan, cook the carrots 3-4 minutes, or slightly soft. In the last minute of cooking add 1-2 tsp. of the sauce and cook for 30 seconds to coat carrots. Then, take carrots out of the pan and reserve on a plate. 
  5. Cook the zucchini in the same way but for sightly less time. Take out and reserve on a plate.
  6. Cook spinach for 1-2 minutes, or wilted, then sprinkle sesame seeds on top. Take out and reserve on a plate. 
  7. Fry the egg to your liking. 
  8. To plate, start with a large bowl. Place a scoop of rice and then top with veggies and fried egg. Serve with extra sauce or Sriracha on the side. 

More Tasty Vegetarian Asian Recipes: 

To your happy and healthy life, 


Did you make this recipe?

Tag me on Instagram! I’d love to see it! @chefjoannas 

This post contains affiliated links. Please read my disclosure page. 

Leave a Reply