Vegetarian Bibimbap Recipes

VEGETARIAN BIBIMBAP

Vegetarian Bibimbap image

I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish.

Provided by Lisa

Categories World Cuisine Recipes Asian Korean

Time 50m

Yield 3

Number Of Ingredients 14

Ingredients

2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup zucchini matchsticks
½ (14 ounce) can bean sprouts, drained
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
⅛ teaspoon salt to taste
2 cups cooked and cooled rice
⅓ cup sliced green onions
2 tablespoons soy sauce
¼ teaspoon ground black pepper
1 tablespoon butter
3 eggs
3 teaspoons sweet red chili sauce, or to taste

Steps:

Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 45 g, Cholesterol 196.2 mg, Fat 18.8 g, Fiber 5.2 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1085.8 mg, Sugar 7.1 g

VEGETARIAN BIBIMBAP

Vegetarian Bibimbap image

This recipe was something I developed one evening after a hot and humid summer day. I had just come back from a run and I needed something filling and substantial. So I came up with this idea: layer a starch (I had Jasmine rice) with a vegetable (I used mesclun salad) all topped with two fried eggs. The general appearance of the finished dish is reminiscent of the Korean dish "Bibimbap" which is steamed rice topped with meat, seasoned veggies and a fried egg.

Provided by dk683

Categories Breakfast

Time 23m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

2 eggs
1 -2 tablespoon olive oil
1/4 cup jasmine rice
3/4 cup water
1 cup salad leaves
1/4 cup carrot, grated (optional)
2 -3 portabella mushrooms, sliced & sauteed (optional)
4 -5 cherry tomatoes, halved (optional)
salt and pepper
1 lemon, juiced
1 teaspoon Dijon mustard
1 -2 teaspoon olive oil
salt and pepper

Steps:

Whisk all the ingredients for the dressing together and set aside.
Cook the rice as directed on the packet. I used a 1/4 cup of rice to 3/4 cup of water, but this might change depending on your location/climate. Once it is cooked, drain and put to the side and keep warm.
Season the mushrooms and sauté them in a tablespoon of oil until lightly golden. Reserve.
Fry the eggs in about a tablespoon of oil, season with salt and pepper. NOTE: Alternatively, you could serve this dish with poached eggs.
To layer the dish, spread the rice on the bottom of the plate, season with a pinch of salt. Then mix the salad leaves with the carrot, mushrooms and tomatoes and add that to the plate. Drizzle over the dressing and finish off with the two fried eggs.

Nutrition Facts : Calories 502.1, Fat 28.7, SaturatedFat 5.7, Cholesterol 423, Sodium 206.4, Carbohydrate 50.5, Fiber 6.5, Sugar 0.9, Protein 17.2

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