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Home > Main Dishes > Vegetarian Korean Bibimbap

Home > Main Dishes > Vegetarian Korean Bibimbap
35 minutes minutes

Vegetarian Korean Bibimbap

Last updated February 16, 2023. Originally posted February 17, 2019 By Jyothi Rajesh 8 Comments

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Vegetarian Korean bibimbap is classic Korean delicacy but  with a twist, we use Quinoa instead of rice. With goodness of an array of sauteed vegetables over a bed of quinoa and fried egg over the top,  Korean bibimbap is one bowl is comfort and healthy food. 

vegetarian Korean bibimbap with quinoa and vegetables in white bowl

Originally posted in Aug 2015. Re-posting.

The dish might look complicated at first – but it was easy and good !!!With loads of veggies and quinoa you are in for a healthy hearty treat! Packed with protein from tofu, this is a wholesome nutrient dish. I recently(2 weeks back) swore in that I would eat healthy food, and I went on cutting down on fried stuffs and included wholesome healthy and delicious recipes to my menu. I have been having oats almost everyday, but not in the boring porridge form, I been trying out interesting recipes with it. Along with oats a I’m also trying out few other healthy wholesome dishes.

This is the first time I made and tasted Korean vegetarian bibimbap! Yes that’s right. FIRST TIME. I’m so glad I tried to make a Korean Vegetarian Bibimbap at home and I tweaked it according to availability of ingredients and taste. And trust me it was deeee-licious!

vegetarian Korean bibimbap with chop sticks on side

What is bibimbap

Bibimbap is very popular dish among the Koreans. Bibim means “mixed” and bap means “rice”. This famous Korean dish is a one bowl dish has sauteed vegetables and/or barbecued meat like pork/chicken/beef(vegetarian option is tofu)along wit a fried egg. Essentially you can add anything you like in Bibimbap. All ingredients are mixed to gather and eaten.

It is believed that bibimbap is a best way to use up all the left over vegetables, rice and meat that is a day old. Served cold during summer and hot during winter, this dish is most comforting any time.

To add a kick and depth of flavor to the dish, a spicy, thick, red sauce is always a must with bibimbap. This sauce is called Gochujang. Gochujang is the back bone of Korean cooking. It’s a spicy Asian miso.

vegetarian Korean bibimbap with quinoa and vegetables in white bowl

How to make Korean vegetarian bibimbap

A lot of prep goes in making a super attractive bowl of bibimbap. Like any other Asian recipes, Korean vegetarian bibimbap also requires good knife skills. Slicing, chopping ingredients precisely and evenly is one of the key things you need to know and follow to make a vegetarian bibimbap bowl that looks close enough to what it should look it.

Prep work for bibimbap –

Cut tofu into thin strips, marinate it in a pinch of salt and some cayenne pepper. Let it sit for 15 minutes.
After 15 minutes saute tofu in a pan or you can roast it in oven, I roasted tofu in pan until they turned golden brown.
Soak chopped cucumber in a pinch of salt and lime juice from ½ lime.
In ¼ teaspoon sesame seed oil, saute cabbage with spicy red chilli sauce for about a minute or 2.
Wash and cut mushrooms into tin strips. Saute in ¼ teaspoon sesame oil for about 30 seconds. Keep aside. Repeat same process with spinach (saute in oil for few seconds).
Zucchini – Ok you dont normally used zuchini in Korean dish, but I wanted to use it.
To make red chili paste – soak dried red chilies in water for about 2 hours and ground into paste.

To make Gochujang sauce–
Mix all the ingredients mentioned in the list. That’s it. Gochujang sauce is ready!

To make bibimbap-

Cook quinoa as per packet instructions. I soaked for 20 minutes and cooked in open pot until they were cooked al dente. Completely drain the cooked quinoa and spread it on a plate to avoid it from sticking to each other.

Heat a teaspoon of butter in a non stick pan on very low heat. Break an egg carefully into a bowl and when all the butter is melted very gently slide the egg into the pan. Cover and cook for 5 minutes. Remove from pan once cooked.

Now to assemble the dish, in a serving bowl firs add cooked quinoa, then arrange all the sauteed vegetables next to one another. Finally place the fried egg on top and drizzle some Gochujang sauce on top.

Serve immediately. On summer you can serve this dish cold and on a gloomy day serve it hot! It’s delicious!

Have you had bibimbap before? What was in your bowl? I would like to hear from you.

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vegetarian Korean bibimbap with chop sticks on side
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Vegetarian Korean Bibimbap

Jyothi Rajesh
Vegetarian Korean bibimbap is classic Korean delicacy but with a twist, we use Quinoa instead of rice. With goodness of an array of sauteed vegetables over a bed of quinoa and fried egg over the top, Korean bibimbap is one bowl is comfort and healthy food.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Asian
Servings 3 serving
Calories 450

Ingredients
  

  • 1 cup quinoa
  • ½ cup tofu
  • 1 carrot cut into thin strips
  • 1 cup spinach tightly packed (I used bok choy)
  • 1 cup mushrooms (Best use shiitake mushrooms)
  • 1 small English cucumber
  • ¼ cup cabbage thin sliced
  • â…“ cup yellow zucchini
  • 3 eggs 1 per person/bowl
  • 1 tablespoon sesame seed oil for sauteing veggies

For Gochujang sauce-

  • 1 tablespoon sesame seed oil
  • 1 tablespoon raw cane sugar
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic minced
  • 3 teaspoon red chili paste

Instructions
 

Prep work for bibimbap -

  • Cut tofu into thin strips, marinate it in a pinch of salt and some cayenne pepper. Let it sit for 15 minutes.
  • After 15 minutes saute tofu in a pan or you can roast it in oven, I roasted tofu in pan until they turned golden brown.
  • Soak chopped cucumber in a pinch of salt and lime juice from ½ lime.
  • In ¼ teaspoon sesame seed oil, saute cabbage with spicy red chilli sauce for about a minute or 2.
  • Wash and cut mushrooms into tin strips. Saute in ¼ teaspoon sesame oil for about 30 seconds. Keep aside. Repeat same process with spinach (saute in oil for few seconds).
  • Zucchini - Ok you dont normally used zuchini in Korean dish, but I wanted to use it.
  • To make red chili paste - soak dried red chilies in water for about 2 hours and ground into paste.

To make Gochujang sauce-

  • Mix all the ingredients mentioned in the list. That's it. Gochujang sauce is ready!

To make bibimbap-

  • Cook quinoa as per packet instructions. I soaked for 20 minutes and cooked in open pot until they were cooked al dente. Completely drain the cooked quinoa and spread it on a plate to avoid it from sticking to each other.
  • Heat a teaspoon of butter in a non stick pan on very low heat. Break an egg carefully into a bowl and when all the butter is melted very gently slide the egg into the pan. Cover and cook for 5 minutes. Remove from pan once cooked.
  • Now to assemble the dish, in a serving bowl firs add cooked quinoa, then arrange all the sauteed vegetables next to one another. Finally place the fried egg on top and drizzle some Gochujang sauce on top.
  • Serve immediately. On summer you can serve this dish cold and on a gloomy day serve it hot! It's delicious!

Nutrition

Calories: 450kcalCarbohydrates: 51gProtein: 19gFat: 19gSaturated Fat: 3gCholesterol: 163mgSodium: 103mgPotassium: 806mgFiber: 6gSugar: 8gVitamin A: 4810IUVitamin C: 20.9mgCalcium: 157mgIron: 4.6mg
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    Comments & Reviews

  1. Meena Kumar says

    August 25, 2015 at 12:31 am

    Complete meal in one bowl and G sauce looks like a killer no wonder the boys look happy and I am sure they would be singing praises of the lady of the house after trying b.map 😀

    Reply
    • jyothirajesh says

      August 25, 2015 at 11:48 am

      Thank you very much dear Meena. They enjoyed it 🙂

      Reply
  2. kushi says

    August 25, 2015 at 12:28 am

    Love your recipes dear. Its so healthy, simple and delicious and such a beautiful click dear 🙂

    Reply
    • jyothirajesh says

      August 25, 2015 at 11:49 am

      Thank you very much Kushi

      Reply
  3. Linda @ Veganosity says

    August 24, 2015 at 8:13 pm

    First, that picture is so precious. You have a beautiful family, Jyothi.

    Several years ago we let a grad student from a local college live with us so she could save money on housing. She spent a year teaching in Korea and made this dish for us. I loved everything except the egg, so I left it off. 🙂

    Reply
    • jyothirajesh says

      August 24, 2015 at 8:57 pm

      Linda, thank you very much. This is a delicious dish with or without eggs :D.
      And knowing that you helped a kid is wonderful, I always love and respect people who help others, not many people would take that extra step to make someone else’s life beautiful. You are a very sweet person! Hugs Linda!

      Reply

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  1. Middle eastern dips | Story of Cooks says:
    September 17, 2015 at 10:50 pm

    […] from At the Corner of Happy and Harried, Jyothi from Curry Tail, Meena from Elephant and the coconut trees, and Sujatha from Spice n […]

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  2. Pad Thai | Story of Cooks says:
    August 26, 2015 at 6:08 am

    […] Pingback: Korean Vegetarian Quinoa Bibimbap – Curry Trail […]

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My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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