Vegetarian Bibimbap (Mixed Rice with Seasonal Vegetables)
Colourful bowls of rice topped with sautéed vegetables, seasoned soybean paste and a fried egg, offering a balanced, home‑cooked Korean classic.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse the rice until the water runs clear, then combine with water in a pot; bring to a boil, cover and simmer on low for 12‑15 minutes until tender.
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Step 2 of 5
While the rice cooks, heat 1 tbsp oil in a pan over medium heat and stir‑fry the carrot for 2‑3 minutes until bright, then set aside; repeat with zucchini, mushrooms and bean sprouts, seasoning each lightly with salt.
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Step 3 of 5
In a small bowl, mix gochujang, soy sauce and sesame oil to form a dipping sauce; adjust spiciness by adding a splash of water if needed.
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Step 4 of 5
When the rice is done, fluff with a fork and divide into four bowls; arrange the cooked vegetables and raw cucumber around the centre, placing a fried egg sunny‑side up on top of each.
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Step 5 of 5
Finish with a sprinkle of toasted sesame seeds and a drizzle of the gochujang sauce; serve immediately, allowing diners to mix everything together.
Notes from the kitchen
If gochujang is unavailable, substitute with a blend of miso, chili flakes and a touch of honey. Store leftover vegetables refrigerated for up to 2 days; reheat gently before serving.
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