Vegetarian bibimbap

The famous Korean bowl given a vegetarian twist: rice, colourful sautéed vegetables, egg and a spicy sauce. Balanced, colourful and full of texture, it is a complete meal that looks as good as it tastes.

Prep: 25 min  |  Cook: 15 min  |  Servings: 2  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 251 kcal · 13 g protein · 29 g carbohydrate · 8 g fat

Ingredients

• 150 g rice
• 2 eggs
• 1 carrot
• 100 g spinach
• 100 g mushrooms
• 2 tbsp soy sauce
• 1 tsp sesame oil

Method

1. Cook the rice. Stir-fry the carrot, spinach and mushrooms separately.
2. Fry the eggs.
3. Put the rice in a bowl and arrange the vegetables in separate piles.
4. Top with the egg, soy sauce and sesame oil.

Nutritional benefits

Bibimbap brings together carbohydrate (rice), protein (egg) and a wide variety of vegetables in one bowl, for a balanced, colourful meal. Each vegetable, sautéed separately, keeps its nutrients and texture. A complete dish, high in fibre and easy to adapt.

Variations and substitutions

• With tofu or beef for more protein.
• With soya bean sprouts, courgette, cucumber.
• Spicy: gochujang chilli paste.
• With brown rice for more fibre.

Storage and make-ahead

The components keep for 2 days when stored separately; assemble just before serving.

💡 Good to know

Cook each vegetable separately and season them one by one: this is what gives bibimbap its clean, distinct flavours.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · dairy-free recipes.

Ingredients in this recipe: rice · eggs · carrot · spinach · mushrooms.

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