Loaded Vegetarian Bibimbap Bowl
A vibrant and satisfying Korean-inspired vegetarian bowl featuring rice, fresh vegetables, and a flavorful gochujang sauce.
Ingredients
Rice
- 1 cup uncooked rice (white or brown)
Vegetables & Toppings
- 4 Tbsp gochugaru flakes, Korean red pepper
- 2 Tbsp toasted sesame oil
- 2 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp rice vinegar
- 1 tsp soy sauce
- 4 portobello mushrooms sliced
- 2 Tbsp soy sauce (or tamari for GF)
- 2 Tbsp rice vinegar
- 2 Tbsp toasted sesame oil (or olive oil)
- 2 cloves garlic, minced
- 1 tsp gochugaru flakes (or crushed red pepper flakes)
- 1 cup bean sprouts
- 1 cup kimchi, chopped
- 1/2 cucumber diced
- 1 carrot julienne sliced or shredded
- 2 green onions chopped
- 3 eggs for topping
Instructions
- Cook rice until fluffy, then let it cool slightly.
- Sauté vegetables and mushrooms until browned and fragrant.
- Whisk gochujang, garlic, sugar, and vinegar to make the sauce.
- Assemble the bowl with rice, vegetables, and toppings; drizzle with sauce.
- Fry eggs and place on top before serving. Garnish as desired.
Notes
Feel free to customize vegetables and toppings for variety and color.