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Vegetarian Bibimbap Recipe

May 5, 2014 by Jeanette 28 Comments

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This Vegetarian Bibimbap is colorful and fun to eat, and a great way to enjoy a variety of vegetables in one bowl. Vegetarian Bibimbap © Jeanette's Healthy Living

I love Korean food for its full flavored spiciness. One of my favorite parts of eating at Korean restaurant is sampling all the little dishes of banchan that are laid out on the table. Banchan are very easy to make at home. Some banchan that I’ve tried are Bean Sprout Salad, Spinach Salad, quick Napa Cabbage Kimchi, and Spicy Cucumber Salad. The idea is to use a variety of vegetables and simply blanch or serve them raw. They are sometimes lightly seasoned, with just a little salt, or tossed with a little sesame oil and vinegar. Pickled and fermented vegetables (kimchi) are also served as banchan.

Vegetarian Bibimbap © Jeanette's Healthy Living

Bibimbap is a great way to serve leftover banchan. I think of it as decomposed fried rice in a sense. The base is a scoop of rice (you could also try cooked quinoa), and the toppings are endless. In the Vegetarian Bibimbap I made for this post, I scoured my refrigerator for little bits and pieces of extra vegetables and ended up with a stray red bell pepper, enoki mushrooms, leftover asparagus tips, a carrot, and a few of my sous vide poached eggs. Just a few squirts of a spicy Korean red pepper sauce called gochujang is all you need to pull this together. Bibimbap can be served room temperature if you like, so it’s very low-fuss.

Vegetarian Bibimbap © Jeanette's Healthy Living

I was inspired to make this bibimbap after spotting a vibrant picture in Cooking Light‘s  Global Kitchen cookbook, by New York Times best-selling author, David Joachim.

Global Kitchen Cookbook

As many of you know, I love exploring cuisines from around the world. You’ll find recipes that represent all different countries here on my blog, some authentic, some inspired by other cultures, including Asian, Mexican, Middle Eastern, European, African, Peruvian and regional American favorites.

As I flipped through the recipes in Global Kitchen, I was struck by the diversity of the recipes and the beautiful photographs. You’ll find recipes from East Asia & India, Southeast Asia & Australia, The Middle East & Africa, Europe & Eurasia, South America, North & Central America.

Featuring 150 recipes from around the globe, Global Kitchen uses everyday ingredients to make international recipes accessible to the home cook, while keeping recipes on the healthier side. In addition, readers are given a glimpse into culinary customs, tips, cooking techniques and ingredients from the different continents.

As David Joachim points out, eating healthy often means eating “ethnic.” Interestingly, I’ve found this to be especially helpful when I began navigating my way around food-allergy friendly foods several years ago, including gluten-free and dairy-free recipes. Not only did I find many ethnic foods to be naturally gluten-free or easily gluten-free adaptable, but also dairy-free and even more vibrant in flavor and color.

The unique spices and herbs that different cuisines use, as well as the abundance of fresh fresh fruits and vegetables eaten, have expanded my family’s palate and made eating so much more pleasurable. It’s the next best thing to traveling around the world to try different cuisines without the expense.

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Vegetarian Bibimbap

Bibimbap is a great way to use up leftover vegetables. Either lightly cooked or raw vegetables can be used. Broccoli, bean sprouts and spinach would also be nice.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 129 kcal

Ingredients

  • 1 cup cooked brown rice warm
  • 1/4 cup asparagus lightly steamed, cut into bite size pieces
  • 1/4 cup carrots blanched, julienned
  • 1/4 cup enoki mushrooms blanched
  • 1/4 cup red bell pepper cut into thin strips
  • 2 poached eggs
  • Korean red pepper gochujang sauce

Instructions

  1. Divide rice between two bowls. Arrange asparagus, carrots, enoki mushrooms and red bell pepper on top of rice in a decorative fashion. Top with poached egg and serve with gochujang sauce.
Nutrition Facts
Vegetarian Bibimbap
Amount Per Serving
Calories 129 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 3mg1%
Sodium 16mg1%
Potassium 230mg7%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 3385IU68%
Vitamin C 25.7mg31%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Asian, book review, Clean Eating, dairy-free, Dinner, gluten-free, healthy choices, lunch, main courses, Recipes For Foodies, vegetables, vegetarian, whole grain Tagged With: bibimbap, cookbook review, Cooking Light, global cuisine, global kitchen, international cooking, international cuisine, Korean recipe

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Comments

  1. Christine from Cook the Story says

    May 5, 2014 at 10:37 am

    The colors in this dish are so vibrant! LOVE!

    Reply
    • Jeanette says

      May 5, 2014 at 9:10 pm

      Thanks Christine – that’s what I love about bibimbap!

      Reply
  2. laura z says

    May 5, 2014 at 11:21 am

    Good ole pizza or a burger!

    Reply
  3. mona says

    May 5, 2014 at 12:20 pm

    I love pizza

    Reply
  4. Noelle Parton says

    May 5, 2014 at 1:04 pm

    Wild Alaskan Salmon!!

    Reply
  5. Angie@Angie's Recipes says

    May 5, 2014 at 2:22 pm

    So colourful, healthy and beautiful!

    Reply
  6. Tess @ Tips on Healthy Living says

    May 5, 2014 at 5:57 pm

    This vegetarian bibimbap looks amazing! Have you ever tried it cold? It’s really good.

    Reply
    • Jeanette says

      May 5, 2014 at 9:16 pm

      Tess – I have had cold bimbimbap with salad greens – so good on a hot summer day!

      Reply
  7. Jenn P. says

    May 6, 2014 at 8:41 am

    I love bibimbap!! It is so easy to customize for different tastes in our family. We live in S. Korea currently and love all the different banchan at the local restaurants.

    Reply
  8. Bianca @ Sweet Dreaming says

    May 6, 2014 at 8:49 am

    mac n cheese 🙂

    Reply
  9. Teri K says

    May 6, 2014 at 11:49 am

    A cheesy hamburger!

    Reply
  10. Laura O |Petite Allergy Treats says

    May 6, 2014 at 9:25 pm

    My favorite American food is a bagel and cream cheese. I still haven’t found or created a perfect gluten free version.

    Reply
  11. jacquie says

    May 6, 2014 at 11:35 pm

    a garden fresh salad with a side of homemade bread.

    Reply
  12. Min says

    May 7, 2014 at 7:47 am

    Growing up, whenever bibimbap shows up at the table, we knew it was leftovers day ;). My mom was the queen of banchans so we didn’t mind one bit! “Eating healthy means eating ethnic”….I like that! what a wonderful cookbook! I would love to experiment more in the kitchen with new-to-me spices and herbs.

    Reply
  13. Min says

    May 7, 2014 at 7:53 am

    Oops! Sorry! I commented before I entered for the giveaway. Let’s see..my fav American food…boy this is hard. Grilled cheese sandwich? Yup That sounds about right 😉

    Reply
  14. Shaina says

    May 8, 2014 at 11:08 pm

    This looks like a wonderful addition to the Cooking Light family, and oh my, I need that bibimbap right this instant.

    Reply
    • Jeanette says

      May 10, 2014 at 9:06 am

      Shaina – bibimbap is one of my favorites – just had some the other day for lunch. I don’t think I could ever tire of it.

      Reply
  15. Sandra says

    May 9, 2014 at 1:11 pm

    I can never say no to pizza

    Reply
  16. Meghan Finley says

    May 9, 2014 at 6:07 pm

    An Indian taco

    Reply
  17. Kelly says

    May 9, 2014 at 6:48 pm

    I love this vegetarian bimbimbap – the colors are so pretty and vibrant! What a great healthy dish to use up leftovers – great recipe Jeanette 🙂

    Reply
    • Jeanette says

      May 10, 2014 at 9:13 am

      Thanks Kelly! I too love how pretty bibimbap is.

      Reply
  18. Liz says

    May 10, 2014 at 4:10 pm

    I love lots of cooking, but maybe pasta dishes a little more.

    Reply
  19. jacquie says

    May 10, 2014 at 5:48 pm

    cookies

    Reply
  20. Susan Broughton says

    May 10, 2014 at 8:54 pm

    I have a lot of favorites but I would say it would be burger and fries

    Reply
  21. Helen Kotowske says

    May 10, 2014 at 9:05 pm

    I like pizza.

    Reply
  22. Fifi says

    May 10, 2014 at 9:51 pm

    Vegetarian Californian rolls have got to be my favourite American food 🙂

    Reply
  23. Sandra says

    May 11, 2014 at 12:40 am

    Pinned!
    http://www.pinterest.com/pin/475622410620197453/

    Reply
  24. Terra says

    May 13, 2014 at 4:33 pm

    I have never had bibimbap, so definitely need to try very soon! This looks gorgeous! Hugs, Terra

    Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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