Vegetable Bibimbap
Colorful seasoned vegetables over sizzling stone-pot rice, tossed with spicy gochujang and a crisp rice crust.
✍️ Veg.Pub EditorialPublished 2026-05-19👁 55 views
Calories
480
kcal
Servings
2
Prep time
40
min
Diet
vegan
🧺 Ingredients
- Cooked rice2 bowls
- Spinach100g
- Soybean sprouts100g
- Carrot1
- Fresh shiitake mushrooms4
- Zucchini1/2
- Gochujang (Korean chili paste)2 tbsp
- Sesame oil2 tbsp
- Toasted white sesame seeds1 tbsp
- Minced garlic1 tsp
- Soy sauce1 tbsp
👩🍳 Steps
- 1Prepare each vegetable separately: blanch and squeeze the spinach and dress with sesame oil and salt; blanch the sprouts and toss with garlic and sesame oil; stir-fry the carrot and zucchini until soft; saute the sliced shiitake with soy sauce.
- 2Mix the gochujang with a little sesame oil, sugar and water into a sauce.
- 3Brush the stone pot with sesame oil, add the hot rice and heat over low until a crust forms on the bottom.
- 4Arrange the vegetables by color over the rice and place a spoon of the sauce in the center.
- 5At the table, mix everything thoroughly and enjoy hot with the crisp rice crust.
📊 Nutrition
| Protein | 13g |
| Iron | 4mg |
| Calcium | 120mg |
| Fiber | 8g |
Introduction
Bibimbap layers five-colored seasoned vegetables over hot stone-pot rice, finished with spicy gochujang and a prized crust of crackling rice at the bottom.
Wellness Benefits
- The rainbow of vegetables supplies balanced iron and fiber, while soybean sprouts clear damp heat.
- Gochujang warms the middle and stimulates appetite and circulation; spinach nourishes the blood.
Nutrition Highlights
- A complete one-bowl meal with carbohydrate, plant protein and abundant vegetables.
- Sesame oil adds flavor and helps absorb fat-soluble vitamins.
Tips
- For a vegan version skip the traditional egg; a spoon of extra sesame oil keeps it rich.
- Press the rice against the hot stone and wait for the crust before mixing everything together.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
