Fall inspired Vegetarian Bibimbap – A comforting one-bowl meal with roasted sweet potatoes, sautéed kale, zucchini, carrots and shiitake mushrooms, all snuggled together over rice and topped with a fried egg! You’ll love my vegetarian version of a classic Korean bibimbap recipe, featuring your favorite seasonal veggies!
My Vegetarian Spin on Delicious Korean Bibimbap
One of my all time favorite Korean food dishes is bibimbap. Have you tried it?
Bibimbap is a signature Korean food dish. Along with bulgogi or galbi (Korean grilled marinated beef or short ribs), it’s certainly one of the most recognized Korean food dishes eaten an enjoyed by many people.
Classic bibimbap is a terrific way to become familiarized with a lot of popular, delicious Korean side dish vegetables (banchan). All of the warm ingredients are layered into one bowl, allowing you to taste a wide range of salty, sweet, savory, and umami flavors in ONE incredible meal! In other words, this is fall comfort food at its finest.
Traditional bibimbap is served in a bowl with rice, and topped with bulgogi (or another protein option), sautéed and seasoned Korean vegetables, and a fried egg. Lastly, a homemade gochujang sauce (Korean red pepper paste) is added for heat.
It’s fun to note that bibimbap literally means “mixed rice.” Therefore, simply mix all of your ingredients together in your bowl just before eating!
Make Vegetarian Bibimbap As Perfect Fall Comfort Food
It’s fall and sweet potatoes are one of my favorites! I have therefore been on a roasted parsnips and sweet potatoes kick lately. In fact, I am always roasting some sort of vegetable at least 3 to 4 times a week. There is something about simple, savory roasted vegetables that I absolutely love. As you can probably tell.
Likewise, I am sure you will absolutely love my fall inspired bibimbap! Made with roasted sweet potatoes, sautéed kale, zucchini, carrots and shiitake mushrooms, this vegetarian bibimbap is the ultimate comfort food. For the base you can use whatever grain you prefer, for instance brown rice, white rice, or try some farro!
Most importantly, have fun putting your own spin on this bibimbap recipe!
What Ingredients You’ll Need
- Sweet potatoes, and a variety of other seasonal vegetables: mushrooms, carrots, kale, bean sprouts — get creative with your vegetarian bibimbap!
- Cooked brown rice or white rice
- Olive Oil
- Sesame Oil
- Garlic
- Gim – dried seaweed
- Soy sauce – I recommend low sodium soy sauce
- Roasted sesame seeds and scallions for garnish
- Gochujang sauce – Korean red pepper paste
- Honey
- Eggs
How To Make My Vegetarian Korean Bibimbap
- First, cook the brown or white rice according to package instructions. Or, you can use leftover cooked rice; simply reheat in your microwave or on the stovetop on low, with a tablespoon or so of water.
- While the rice cooks, prep and roast your sweet potatoes and hearty veggies together on an oiled baking sheet.
- Meanwhile, boil water and cook your kale for a few minutes until just tender. Then drain and season.
- Next sauté the mushrooms, carrots, and other more delicate vegetables in oil. I recommend using a large non-stick pan or wok.
- Carefully fry your eggs in a non-stick skillet to your preference of doneness. Most people enjoy a bit of a runny egg when they dig in, for instance.
- To make the gochujang sauce, just blend Korean red pepper past, honey, and sesame oil.
- Lastly, assemble your bibimbap bowls by layering the rice, roasted sweet potatoes, sautéed vegetables and kale. Top with scallions and dried sesame seeds. Serve the gochujang sauce on the side.
I hope you give this bibimbap recipe a try and enjoy!
Looking For More Flavorful Vegetarian Dishes?
- Super Simple Vegetarian Lo Mein
- Vegetarian Pasta E Fagioli
- Seasonal Vegetarian Pot Pie
- Roasted Zucchini and Eggplant Lasagna
- Tofu Empanadas
- Vegan Asian Spring Roll Pizzas
- Spicy Tofu Roll
Fall Inspired Vegetarian Bibimbap
Ingredients
For the Sweet Potatoes:
- 1 large sweet potato peeled and cubed
- olive oil
- salt and pepper
For the Korean vegetable toppings:
- 4 cups bean sprouts
- 4 to 5 cups kale; chopped
- 1 large zucchini; cut into 2-inch matchstick strips
- 8 to 9 shiitake mushrooms; sliced thin
- 4 carrots; peeled and cut into 2-inch matchstick strips
- Sesame oil
- Low sodium soy sauce
- Salt
- Minced garlic
- Roasted sesame seeds
For the Bibimbap:
- 3 to 5 tablespoons Korean hot pepper paste Gochujang
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Cooked brown or white rice
- 4 fried eggs
- Dried seaweed gim; optional
- Roasted sesame seeds for garnish
- Diced scallions for garnish
Instructions
For the Sweet Potatoes:
- Preheat the oven to 400 degrees. Place the sweet potatoes on a lined baking sheet and drizzle lightly with olive oil and season with salt and pepper. Roast for about 20 to 25 minutes, or until nicely browned on the outside.
For the vegetable toppings:
- Note: Cooking all of the vegetables may seem overwhelming but it really does not take much time at all and all of the vegetables use the same ingredients. You can also use the same pot for each vegetable. Simply drain the water and quickly rinse out.
- Boil a pot of water on the stove. Once boiling, add the bean sprouts and cook for about 3 to 4 minutes only. You want the bean sprouts to be tender but still slightly crunchy and not too soft. Remove from pot (drain water) and season with a dash or two of sesame oil, a pinch of salt and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.
- Boil another pot of water on the stove. Once boiling, add the chopped kale and cook for about 3 to 4 minutes only. Remove from pot (drain water), squeeze kale a few times to release all the water and season with a big dash or two of sesame oil, a pinch of salt, a teaspoon of soy sauce and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.
- Heat 1 teaspoon of sesame oil (or olive oil) in a large non-stick pan or wok. Once heated, add the zucchini and sauté for a couple minutes. Season with salt and cook for another 1-2 minutes. Remove from heat and set aside.
- Heat 1 teaspoon of sesame oil (or olive oil) in a large non-stick pan or wok. Once heated, add the sliced shiitake mushrooms and sauté for a few minutes. Season with salt, a splash or 2 of soy sauce if desired. Cook for another 2 to 3 minutes or until mushrooms are cooked and tender.
- Heat 1 teaspoon of sesame oil (or olive oil) in a large non-stick pan or wok. Once heated, add the carrots and sauté for 2 to 3 minutes only. The carrots don’t need any seasoning as they are already slightly sweet and will be mixed in with everything else in the bibimbap. Remove from heat and set aside.
To assemble and serve your Bibimbap:
- To prepare the gochujang: Mix the hot pepper paste, honey and sesame oil together and set aside. Taste and adjust any ingredients as needed. Sprinkle with sesame seeds if desired.
- To serve the bibimbap: Place some rice in each serving bowl and place each vegetable topping around the edge of the bowl. Top with a fried egg and garnish with the gim and sprinkle on some roasted sesame seeds and scallions. Serve with the gochujang sauce. Enjoy!
Notes
Give this recipe a try, and leave a comment to let me know what you think!
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