DinnerRice bowlsKoreanVegetarian

Vegetable bibimbap

Name: Vegetable bibimbap
Prep time: 32 min
Cook time: 3 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300 g cooked rice; 1 carrot, julienned; 1 courgette, sliced; 100 g spinach; 2 eggs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang

Vegetable bibimbap: easy Korean recipe, made with practical ingredients. Ready in about 35 minutes.

Prep: 32 min Cook: 3 min Dinner Vegetarian rice bowls Korean

Serves 2 · about 410 g per serving

Per serving (estimate): 393 kcal · 14.9 g protein · 54.4 g carbs · 12.7 g fat Approximate values for 2 servings, calculated automatically from the listed ingredients.

Contains: Eggs, Sesame, Soybeans Allergens are identified from listed ingredients; check product labels and cross-contamination warnings.

Korean bibimbap with egg, rice, and fresh vegetables in a bowl.

What you’ll need

Ingredients

300 g cooked rice
1 carrot, julienned
1 courgette, sliced
100 g spinach
2 eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang

Let’s get cooking

Instructions

Stir-fry the carrot and courgette separately in a little sesame oil for 3 minutes each, and wilt the spinach with a splash of soy sauce.
Fry the eggs sunny-side up.
Divide the rice between two bowls, arrange the vegetables on top, add the egg, and serve with gochujang stirred in.

Around the table

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