Vegetarian bibimbap recipe
This is a Korean dish also known as Bibimbab or Pibimbap. This dish can be served in a variety of ways and this is our vegetarian take on it. If you can’t find the vegetables stated then just use some wakame or your other favourite green vegetables. Bibimbap is usually served with a fried egg sunny side up on top. The first recipe leaves that out but the second one includes the egg so feel free to add or leave out as you please. The first vegetarian bibimbap recipe on is a traditional style bibimbap but as it takes a while to prepare and cook we have also provided a simplified version that takes an hour and a half to make. We hope you enjoy these vegetarian bibimbap recipes.
Traditional vegetarian bibimbap recipe
Preparation time: 4 hours
Cooking time: 15 minutes
Serves: 4
Ingredients:
To make the marinade:
1/2 cup soy sauce
2 tbsp chopped garlic
1 tbsp grated ginger
1/4 cup brown sugar
1 tbsp honey
1 tbsp sesame oil
1/2 tbsp chilli powder
4 cups soy protein strips (such as Quorn chicken style pieces)
2 cups bean sprouts
2 cups spinach mixed with shredded carrots
2 cups wakame or other green vegetables such as broccoli or string beans
3 tsp sesame oil
4 cups steamed or boiled white rice
sesame seeds for garnish
chopped green onions for garnish
For cucumber salad:
2 peeled and deseeded cucumbers
2 tbsp white vinegar
1 tsp sugar
1/2 tsp white pepper
Directions:
- Combine marinade ingredients and marinate the soy strips for about 4 hours.
- Slice cucumbers and mix with vinegar, sugar and pepper. Leave in the fridge to cool.
- Remove soy strips from marinade (retain the marinade) and grill until brown and crisp.
- Steam or boil the rice.
- Saute bean sprouts in 1 tsp of the sesame oil until slightly tender. Remove from pan and repeat for the wakame or other green vegetables used and spinach/carrot mixture. Set aside.
- Place one cup of cooked rice in each bowl, top with some of the wakame/green vegetable plus the spinach/carrot mixture and bean sprouts. Place 1/4 of the grilled soy strips on each bowl.
- Mix reserved marinade with chilli pepper into a smooth paste. Drizzle over the grilled soy.
- Dress each bowl with cucumber salad. Garnish with sesame seeds and chopped green onions.
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Quick vegetarian bibimbap recipe
Preparation time: 45 minutes
Cooking time: 45 minutes
Serves: 4
Ingredients:
- 1 1/2 cups white rice
- 5 ounces baby spinach
- 2 1/4 tsp vegetable oil
- 3 carrots cut into thin sticks
- 1 thin sliced garlic clove
- 4 spring onions separated in to white and green parts and thinly sliced
- 3/4 pound thinly sliced mushrooms
- 1 cucumber, cut into thin sticks
- 2 tbsp soy sauce
- 4 large eggs
- 4 tsp toasted sesame oil
- Chilli sauce, for serving
Directions:
- Cook rice. Meanwhile, in a large pan boil 2 cups of water. Add spinach and cook until wilted (takes about 30 seconds) then drain. When cool, squeeze spinach dry.
- Wipe out pan and heat 1 1/2 teaspoons oil over medium heat. Add carrots and cook for about 2 minutes until crisp and tender. Add garlic and spring onion whites and cook for about 1 minute. Add mushrooms and cook 4 more minutes. Add cucumber and cook for 3 more minutes until soft. Add spinach and soy sauce and stir together. Place vegetables in a bowl and wipe out skillet.
- Heat 3/4 teaspoon vegetable oil in the pan over medium heat. Add eggs and cook until whites are set and yolks still runny- about 5 minutes. Divide rice among four bowls and cover with vegetables and eggs. Drizzle each serving with sesame oil, sprinkle with spring onion greens, and serve with a splash of chilli sauce.
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What Diet: Vegetarian bibimbap recipe
