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+ servings

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


  • 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


  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.