Vegetarian Bibimbap
This is a vegetarian version of a classic Korean dish. It has warm white rice and mixed vegetables, topped with a fried egg. The dish is served with a sweet red chili sauce.
The vegetables used are carrots, zucchini, bean sprouts, bamboo shoots, and mushrooms. They are cooked in sesame oil with some salt.
The dish is easy to make and can be served hot.
By Nadia Kovalenko
Posted September 29, 2026Share
Time
Calories
Servings
Difficulty
Description
This is a vegetarian version of a classic Korean dish. It has warm white rice and mixed vegetables, topped with a fried egg. The dish is served with a sweet red chili sauce.
The vegetables used are carrots, zucchini, bean sprouts, bamboo shoots, and mushrooms. They are cooked in sesame oil with some salt.
The dish is easy to make and can be served hot.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 14
2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup zucchini matchsticks
0.5 (14 ounce) can bean sprouts, drained
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
0.125 teaspoon salt to taste
2 cups cooked and cooled rice
0.33333334326744 cup sliced green onions
2 tablespoons soy sauce
0.25 teaspoon ground black pepper
1 tablespoon butter
3 eggs
3 teaspoons sweet red chili sauce, or to taste
Instructions
-
1
Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Cook and stir 1 cup of carrot matchsticks and 1 cup of zucchini matchsticks until they start to soften, about 5 minutes. Stir in 0.5 can of bean sprouts, 6 ounces of canned bamboo shoots, and 1 can of sliced mushrooms. Cook and stir until the carrots are tender, about 5 more minutes. Season with 0.125 teaspoon of salt. Transfer the vegetable mixture to a plate.
-
2
In the same skillet, stir 2 cups of cooked and cooled rice, 0.33333334326744 cup of sliced green onions, 2 tablespoons of soy sauce, and 0.25 teaspoon of ground black pepper until the rice is hot.
-
3
In a separate skillet over medium heat, melt 1 tablespoon of butter. Gently fry 3 eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
-
4
To serve, divide the hot cooked rice mixture between 3 serving bowls. Top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with 3 teaspoons of sweet red chili sauce.
Nutrition Facts
Servings 3
Amount Per Serving
-
Calories 395 kcal
% Daily Value *
-
Total Fat 19g
-
Saturated Fat 6g
-
Cholesterol 196mg
-
Sodium 1086mg
-
Total Carbohydrate 45g
-
Dietary Fiber 5g
-
Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Popular Recipes
You Might Also Like
Instant Pot Vegetable Broth
This Instant Pot vegetable broth from scratch is made with carrots, onion, celery, garlic, and...
Six-Egg Pound Cake
This cake is made with basic ingredients and is quite tall.
Kalbi Marinade
This sauce uses ginger, garlic, and sesame. It gives food a savory taste.
Hot and Spicy Himalayan Tea (Chai Tea)
Make a hot cup of tea at home with spices and milk.
Ready to cook?
Sign up for our tasty newsletter and be the first one who tries out our latest
recipes.
