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Vegetarian Bibimbap Recipe

Course Main Course
Cuisine Korean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2


  • Freshly cooked short-grain white rice for 2 pax
  • 2 eggs

Soybean side dish:

  • 1 cup soybean sprouts rinsed and blanched
  • 4 cloves of garlic finely minced
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • Pinch of salt

Cucumber side dish:

  • 1 small Japanese cucumber sliced thinly
  • 1 tbsp light soy sauce
  • Pinch of salt
  • 1 tsp toasted white sesame seeds

Carrot side dish:

  • 1 small carrot roughly julienned
  • Pinch of salt
  • Pinch of white pepper

Red Pepper side dish:

  • 1 small red pepper
  • Pinch of salt

Shiitake Mushroom side dish:

  • 10-12 fresh shiitake mushrooms
  • Pinch of salt
  • 1 tsp light soy sauce

Gochujang Sauce:

  • 4 tbsp gochujang Korean hot pepper paste
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 2 tbsp honey
  • 3-4 tbsp hot water to dilute


  1. Make the gochujang sauce by mixing all the ingredients and set aside.

  2. Slice the cucumber thinly, season and let to rest.

  3. Saute shiitake mushrooms with a pinch of salt.

  4. Blanch the soybean sprouts, add the rest of the ingredients and massage gently.

  5. Saute the carrots with salt and white pepper, set aside.

  6. Saute red pepper strips with a pinch of salt, set aside.

  7. Fry the eggs sunny-side up.

  8. Assemble the dish by placing hot steaming rice into a bowl, followed by a dollop of the sauce in the middle, sunny-side up egg on top and side dishes surrounding the yolk.