Recipes and Cooking

Vegetarian bibimbap bowls with winter veg

Published Category Occasion Diet
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If you’re not familiar with bibimbap, it’s a traditional Korean dish that basically consists of rice topped with sautéed vegetables, meat, spicy sauce and quite often, a fried egg. As this is a vegetarian bibimbap, meat has been omitted.

Kimchi can often have fish and/or anchovy paste added to it, so it may not be vegetarian. You can swap this to a sauerkraut which should be vegetarian-friendly.

Vegetarian Bibimbap Winter Veg A 4 Preparation time 30 mins Serves 2 people


  • ¾ cup rice (any variety you like), measured uncooked
  • 2-4 eggs (depending on whether you would like 1 or 2 eggs per bowl)
  • 2 cups broccoli, chopped into small florets (around 160-190 grams)
  • 1 medium-large carrot
  • 2.5 cups mushrooms, sliced (about 170-200 grams)
  • 4 big handfuls of baby spinach (around 100 grams)
  • 2 spring onions
  • 1 tbsp sesame seeds
  • 3 tbsp tamari or gluten-free soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • Coconut oil, macadamia oil or olive oil, for cooking
  • Salt and pepper
  • Kimchi or sauerkraut to serve

For pickling the carrot:

  • ½ cup rice vinegar (can substitute apple cider vinegar)
  • ½ cup water
  • 2 tbsp maple syrup or honey

Bibimbap sauce:

  • 3 tbsp sriracha sauce
  • ½ tsp garlic powder
  • 1 tbsp maple syrup
  • 1 tsp sesame oil


  • If you’d like to have pickled carrots, start this recipe a day or two before so the carrots have time to pickle. To make the pickle: cut the carrot into matchsticks. Combine vinegar, water and maple syrup in a saucepan and bring to the boil, allow to bubble for 1 minute then cool for 5 minutes. Pack the carrot sticks into a container/jar and pour over the liquid. Pop in the fridge.
  • To start the bibimbap: prepare rice according to packet instructions. While the rice is cooking, you can start to cook the vegetables. 
  • Get your sauces ready: make the vegetable stir-fry sauce by combining the tamari/soy-sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder and 2 tablespoons of water. Make the bibimbap sauce by combining the sriracha, ½ teaspoon garlic powder, 1 tablespoon maple syrup and 1 teaspoon sesame oil. 
  • Take a fry pan and add a teaspoon of your chosen cooking oil. Add the broccoli to the pan, and sauté over a moderate heat for 3 minutes or until softened. As the broccoli is cooking, add 2 tbsp of the stir-fry sauce to the pan. Once the broccoli is done, slide it off onto a plate and set aside (you could put this in a very low-heat oven to keep warm).
  • Repeat the stir-fry process for the sliced mushrooms and the spinach, cooking each until softened and splashing through some stir-fry sauce. 
  • Once the rice and all of the vegetables are cooked, arrange into two bowls. Add a serve of kimchi/sauerkraut and pickled carrot. Finally, fry up your eggs, keeping the yolks soft and runny. Slide them onto the top of the bowls.
  • Garnish bowls with bibimbap sauce, chopped spring onion and sesame seeds.


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