Veg Bibimbap Recipe

Ingredients

• 2 cups Short-Grain Rice (Rinse until water runs clear; use Korean short‑grain or sushi rice)
• 2 cups Mung Bean Sprouts (Rinsed and drained)
• 1 medium Zucchini (Trim ends, slice into thin half‑circles)
• 1 large Carrot (Julienned into thin strips)
• 1/2 medium Red Bell Pepper (Thinly sliced)
• 2 cups Spinach (Packed, washed)
• 1/2 medium Cucumber (Cut into semi‑circles)
• 3 tablespoons Sesame Oil (Divided among vegetables; use toasted sesame oil for flavor)
• 4 tablespoons Soy Sauce (Light soy sauce preferred)
• 1 teaspoon Salt (Fine sea salt)
• 2 cloves Garlic (Minced; 1/4 tsp for spinach, 1/4 tsp for cucumber, 1/4 tsp for pepper)
• 2 tablespoons Sesame Seeds (Toasted; 1 tsp for garnish)
• 2 tablespoons Gochujang (Korean red chili paste)
• 2 tablespoons Sugar (Granulated)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 teaspoon Rice Vinegar (Adds acidity)
• 1 teaspoon Garlic Powder (For sauce flavor)
• 2 sheets Nori Sheets (Cut into thin strips)

Instructions

1. Cook the Rice

   Rinse the short‑grain rice until the water runs clear. Add 2 cups rice and 2 ½ cups water to a rice cooker or pot, bring to a boil, then cover and simmer on low for 15 minutes until fluffy.

   Time: PT15M

   Temperature: medium heat

2. Boil the Bean Sprouts

   Bring a small saucepan of water (about ¼ cup) to a boil, add the mung bean sprouts and a pinch of salt. Boil for 2‑3 minutes until just tender, then drain and set aside.

   Time: PT5M

   Temperature: boiling

3. Sauté Zucchini

   Heat 1 tbsp sesame oil in the skillet over medium‑high heat. Add the sliced zucchini, drizzle ½ tbsp soy sauce, and stir‑fry for 3‑4 minutes until softened. Transfer to a bowl and wipe the pan.

   Time: PT5M

   Temperature: medium‑high

4. Sauté Carrots

   Add another 1 tbsp sesame oil to the cleaned skillet. Toss the julienned carrot, stir‑fry 3‑4 minutes until just tender but still crisp. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high

5. Sauté Red Bell Pepper with Garlic

   Add 1 tbsp sesame oil, then ¼ tsp minced garlic, followed by the sliced red bell pepper and a pinch of salt. Stir‑fry 3‑4 minutes until the pepper softens. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high

6. Sauté Spinach

   Add ½ tbsp sesame oil to the skillet, then the spinach, ¼ tsp minced garlic, and a splash (½ tbsp) soy sauce. Toss until wilted, about 2‑3 minutes. Remove and set aside.

   Time: PT4M

   Temperature: medium‑high

7. Sauté Cucumber

   Add the remaining ½ tbsp sesame oil, the cucumber semi‑circles, a pinch of salt, and 1 tsp toasted sesame seeds. Stir‑fry for 2‑3 minutes just to warm through. Remove and set aside.

   Time: PT4M

   Temperature: medium‑high

8. Prepare Gochujang Sauce

   In a mixing bowl combine 2 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp lemon juice, 1 tsp rice vinegar, 1 tsp garlic powder, and 1 tbsp toasted sesame seeds. Whisk until smooth.

   Time: PT3M

9. Assemble the Bibimbap

   Divide the hot rice among four bowls. Arrange the bean sprouts, zucchini, carrots, red bell pepper, spinach, cucumber, and nori strips in sections, leaving a small well in the center. Spoon the gochujang sauce into the well, then sprinkle extra toasted sesame seeds on top.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

6 g