Description
A colorful and hearty Loaded Vegetarian Bibimbap packed with fresh vegetables and flavors, topped with a spicy gochujang sauce.
Ingredients
Scale
- 1 cup uncooked rice (white or brown)
- 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 1/2 tsp 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
Instructions
- Cook & Cool Rice: Start by cooking your rice according to the package directions. Once it is fluffy and tender, take it off the heat and let it cool slightly. You want it warm, not scalding, so it feels comfortable when you mix it with other ingredients. Do not skip the cooling, or everything might clump together.
- Prepare Veggies & Add-Ins: Chop up your favorite vegetables and any additional toppings. You will want a mix of colors here, making it look visually appealing. As you are cutting, take a moment to enjoy the fresh aroma; it adds to the excitement. Be careful not to chop too small, or they will get lost in the dish.
- Cook Veggies & Bulgogi: Sauté your veggies and bulgogi in a hot pan until everything is nicely browned and fragrant. The sizzle of the ingredients is your cue that they are getting delicious. This adds a ton of flavor to the final dish. Avoid overcooking; mushy veggies are not great for textural variety.
- Make Gochujang Sauce: Whisk together gochujang, garlic, sugar, and vinegar in a bowl. You want a smooth, thick consistency that balances sweetness and heat. Taste it as you go; if it is not zesty enough, add a touch more garlic or vinegar. Wear an apron; gochujang can stain!
- Assemble Your Bibimbap: Layer the rice, sautéed veggies, and bulgogi in a bowl. Make it pretty by arranging in sections—this is where all those colors come into play. You will see it starting to look gorgeous. If you blend everything before serving, it loses that lovely visual appeal.
- Finish with Sauce & Serve: Drizzle your homemade sauce generously over the top. The smell should be a tease at this point! You can garnish with sesame seeds or green onions if you like. Serve it warm for the best experience; cold bibimbap just does not hit the same.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If the rice turns out mushy, check the cooking time on the package to avoid overcooking it.
- When the bulgogi tastes too salty, a splash of water can help balance it out to suit your taste.
- For extra crispy rice, pack it tightly into a greased pan, cooking on medium heat without stirring until browned.
- If your gochujang sauce seems flat, adjusting with an additional1/2 teaspoon of garlic or vinegar can add depth to the flavor.
- When prepping bulgogi, organizing ingredients separately as bulgogi, fillings, and sauce can make assembly easier later on.
- Reheat in a skillet on medium heat until heated through, about 5 minutes.
- Serve with additional side dishes like pickled radishes.
- Garnish with sesame seeds and fresh herbs.
- Pair with a light salad or soup for a complete meal.
- Add sautéed spinach or zucchini for extra greens.
- Use quinoa or cauliflower rice for a low-carb option.
- Incorporate avocado slices for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 573
- Sugar: 12.7g
- Sodium: 806mg
- Fat: 24.8g
- Saturated Fat: 4.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 71.6g
- Fiber: 5g
- Protein: 17.2g
- Cholesterol: 164mg