Vegetarian Bibimbap Recipe
Prep Time:
8 minutes
Cook Time:
16 minutes
Servings:
1 Serving
Ingredients
  • 1 cup cooked rice
  • 4 tablespoons water, divided
  • ½ large or 1 small zucchini, cut into matchsticks
  • 1 teaspoon soy sauce, divided
  • 1 cup mushrooms, sliced
  • 1 cup bean sprouts
  • 2 cups spinach
  • 1 cup shredded carrots
  • ½ cup purple cabbage, chopped
  • 2 scallions, chopped
  • 3 tablespoons gochujang sauce
Directions
  1. Prepare the rice if it's not already cooked.
  2. In a sauté pan, add 1 tablespoon of water, and bring to medium-high heat. Add the zucchini and ½ teaspoon of soy sauce. Sauté for 5 minutes until the zucchini is soft, but not mushy.
  3. Remove the zucchini from the pan. Repeat the previous step with the sliced mushrooms using the remaining soy sauce.
  4. Remove the mushrooms, and add another tablespoon of water to the pan in addition to the bean sprouts. Cook for 3 minutes.
  5. Remove the bean sprouts, and repeat the previous step with the spinach.
  6. Layer some rice in the bottom of a wide, shallow bowl.
  7. Add the zucchini, mushrooms, bean sprouts, spinach, carrots, cabbage, and scallions in sections on top of the rice.
  8. Add the gochujang sauce, and either dip as you eat, or toss the sauce and ingredients together.