Vegetable Bibimbap Recipe

Name: Vegetable Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup firm tofu rinsed and cut into 1-inch cubes; 1/2 cup marinade Korean barbecue bulgogi; 4 cups white rice short grain, cooked; 2 teaspoons toasted sesame seeds; 1/4 cup sesame oil; 4 egg yolks optional; 1 cup carrots julienned; 1 cup zucchini julienned; 1 pinch salt; 1 1/2 cups bean sprouts; 1 cup green onions chopped; 4 cups baby spinach fresh; 2 garlic cloves minced; 1 pinch sugar; 1/4 cup hot pepper paste kochujang vinegared, or more to taste; 10 ounces kimchi cabbage; 1 cup fresh shiitake mushrooms thinly sliced

Servings: persons

1 cup firm tofu rinsed and cut into 1-inch cubes
1/2 cup marinade Korean barbecue bulgogi
4 cups white rice short grain, cooked
2 teaspoons toasted sesame seeds
1/4 cup sesame oil
4 egg yolks optional
1 cup carrots julienned
1 cup zucchini julienned
1 pinch salt
1 1/2 cups bean sprouts
1 cup green onions chopped
4 cups baby spinach fresh
2 garlic cloves minced
1 pinch sugar
1/4 cup hot pepper paste kochujang vinegared, or more to taste
10 ounces kimchi cabbage
1 cup fresh shiitake mushrooms thinly sliced

1
Marinate tofu overnight in Korean barbecue marinade.
2
Cook rice and keep warm
3
In sesame oil and a pinch of salt, saute carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to saute approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
4
Broil or barbecue the beef.
5
Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
6
Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
7
Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup firm tofu rinsed and cut into 1-inch cubes, 1/2 cup marinade Korean barbecue bulgogi, 4 cups white rice short grain, cooked, 2 teaspoons toasted sesame seeds, and more.

Yes, Vegetable Bibimbap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Bibimbap

How did you like this recipe?

Frequently Asked Questions