Vegetarian Bibimbap

Total Time
50 mins
3 servings

While you will find beef in most traditional bibimbap recipes, this vegetarian version will blow your mind just as well. It is a hearty meal and yet so healthy, especially if you use organic, free-range eggs.


  • 2 tablespoons sesame oil
  • 1 cup carrot matchsticks
  • 1 cup zucchini matchsticks
  • 1/2 (14 ounce) can bean sprouts
  • 6 ounces canned bamboo shoots
  • 1 (4.5 ounce) can sliced mushrooms
  • salt to taste
  • 2 cups cooked and cooled rice
  • 1/3 cup sliced green onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 3 eggs
  • 3 red chili sauce to taste


  1. Heat sesame oil in a skillet on medium. Stir in carrots and zucchini until they soften. Put in bamboo shoots, bean sprouts and mushrooms. Cook while stirring until the carrots are tender. Salt and pepper to taste and set aside.
  2. Stir the following in the same skillet: green onions, black pepper, cooked rice and soy sauce. Cook until the rice warms up.
  3. In a separate pan melt butter and fry the eggs until the whites are firm but the yolks are still runny.
  4. Divide everything into three parts and fill the bowls in the following manner: first pour the rice into the bowls, then top with vegetables and then place a single egg on top. Serve with sweet chili sauce on the side for mixing in.

Bon Appetite!

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