February 9, 2015

#MeatlessMonday: Vegetarian Bibimbap

On the Saturday I made today’s #meatlessmonday recipe, we had a freezing rain/snow “storm” in Maryland that cause an “emergency snow plan” to go into effect and, thus, cancel our swim meet.  I wanted something warm and spicy for breakfast and wasn’t in the mood for my usual eggs.

As I looked in the refrigerator and saw the leftover brown rice and the leftover sushi rice I had a made during the week, a light bulb in my head went on – Bibimbap!


Bibimbap is a Korean dish.  I was first introduced to it on a trip to Vancouver, Canada (weren’t expecting that, were you?).  Some colleagues and I went to dinner with a local friend and he ordered a couple orders of the version of this dish served in a hot stone dish (known as dolsot bibimbap).  It was delectable.

If you’ve never heard of Bibimbap, bibim means “mixed” and bap means “rice”. Traditionally, the dish is a bowl of steamed rice, sautéed vegetables and a fried egg mixed up together.  For Korean’s, this is a way of using up rice and leftovers.  In summer, bibimbap is served cold.  In the winter, hot.  The best part of this dish is that it’s always served with a red chili paste known as gochujang.

Unfortunately, I did not have any gochujang on hand, so I substituted the chili-garlic paste I had in refrigerator.  I sauteed up some mushrooms in a little sesame oil.  Then, I sauteed a mixture of carrots, red cabbage and white cabbage (because those are the veggies I had on hand).  I warmed up the rice, added the veggies and made the sauce.


The sauce was made by combining:

  • 2 Tbsp Gochujang (or chili-garlic paste if you can’t find it)
  • 1 Tbsp sesame oil
  • 1 Tbsp coconut sugar
  • 1 Tbsp water
  • 1 Tbsp white sesame seeds
  • 1-2 tsp rice vinegar

 I still had some eggs on hand from this week’s batch of baked eggs, so I used one of them (if you don’t use eggs, leave it off).  I have to say, the dish was a perfect start to the Saturday morning! (Side note:  next time, I think I’ll try adding some strips of nori)


Have you ever had Bibimbap?  What are your favorite veggies to add to your vegetarian version of this Korean dish?


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4 Comments on “#MeatlessMonday: Vegetarian Bibimbap

February 9, 2015 at 10:55 am

You know, I’ve never heard of Bibimbap but it looks amazing! Definitely something the husband and I would enjoy! 🙂

February 9, 2015 at 1:39 pm

mmm! I love bimbimbap! It’s one of my favourite dishes to get when we go out to eat, but I can’t remember the last time I had it! I can’t wait to try this recipe 🙂

February 9, 2015 at 2:00 pm

Wow. This looks really, really good. I think I’m gonna have to make this! Thanks for sharing!


[…] If you are one of my regular readers, you know I love my Bimbimbap.  I love keeping leftover grain and mushrooms in the refrigerator so I can make this when I want it.  Then, I can throw a quick breakfast or even late dinner together with an egg, some fresh sauce, raw carrots and red cabbage. Check out my recipe for Vegetarian Bimbimbap. […]


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