Vegetarian Bibimbap
Michael Matthews adapted by JojoM
A vibrant and easy vegetarian bibimbap with sautéed vegetables, seasoned rice, and sunny-side-up eggs, served with a spicy kick of Sriracha.
Vegetarian Bibimbap
Michael Matthews adapted by JojoMA vibrant and easy vegetarian bibimbap with sautéed vegetables, seasoned rice, and sunny-side-up eggs, served with a spicy kick of Sriracha.
Chef's Tips
Use day-old rice for better texture.
Add kimchi for an extra layer of flavor if desired.
Adjust the spice level with more or less Sriracha.
Tools Used
Large Skillet
Nonstick Skillet
Spatula
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Ingredients
Vegetables and Rice
Toppings
Instructions
Prepare Vegetables
- 1
Warm sesame oil in a large skillet over medium heat.
- 2
Sauté carrots and zucchini until they begin to soften, about 5 minutes.
- 3
Stir in bean sprouts, bamboo shoots, and mushrooms; cook until carrots are tender, about 5 more minutes.
- 4
Season with salt and pepper to taste. Transfer vegetables to a bowl.
Prepare Rice
- 1
In the same skillet, add cooked rice, scallions, soy sauce, and ground black pepper.
- 2
Stir and cook over medium heat until the rice is hot. Remove from heat.
Prepare Eggs
- 1
In a separate nonstick skillet, cook eggs sunny-side up, turning once until firm, about 3 minutes.
Assemble
- 1
Divide the rice mixture among 4 bowls.
- 2
Top each bowl with a portion of the vegetable mixture and one egg.
- 3
Serve with Sriracha on the side for mixing into the bibimbap.
Nutrition Facts
Serving Size: 1 bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
