Loaded Vegetarian Bibimbap Recipe

Name: Loaded Vegetarian Bibimbap Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 Tbsp gochugaru flakes (Korean red pepper, 15 g); 2 Tbsp toasted sesame oil (30 mL); 2 Tbsp sugar (20 g); 2 Tbsp water (30 mL); 1 Tbsp rice vinegar (15 mL); 1 tsp soy sauce (5 mL); 2 cloves garlic (minced); 4 portobello mushrooms; 2 Tbsp soy sauce (sub tamari for GF, 30 mL); 2 Tbsp rice vinegar (30 mL); 2 Tbsp toasted sesame oil (can sub olive oil, 30 mL); 2 cloves garlic (minced); 1 tsp gochugaru flakes (can sub ½ tsp crush red pepper flakes); 1 cup uncooked rice (white or brown, 200 g); 1 cup bean sprouts (75 g); 1 cup kimchi (chopped, 200 g); ½ cucumber (diced); 1 carrot (julienne sliced or shredded); 2 green onions (chopped); 3 eggs

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Aug 21, 2023

4.75 from 4 ratings

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30 minutes

Serves 3 servings

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A vibrant bowl of kimchi bibimbap brimming with an egg, mushrooms, cucumber, carrots, and sprouts. Surrounding items include sliced vegetables, savory sauce, and glistening water glasses on a blue surface.

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Kimchi bibimbap is a traditional Korean dish made with kimchi, mushrooms, roasted veggies, and a delicious gochujang sauce. It’s kind of like a Buddha bowl and only takes 30 minutes to make!

Bowl of kimchi bibimbap surrounded by various toppings on a blue background

Bibimbap is a rice dish with a bunch of veggies on top. You could probably say it’s a bit like stir fry, the main difference being that the vegetables aren’t necessarily sautéed. Instead, they’re sliced, diced, and placed on top of the rice in their raw form (though you can sauté them if you want).

Add fried eggs, marinated vegan bulgogi (the “beef” mushrooms), and gochujang sauce, and you’ve got yourself a bowl of vegetarian bibimbap.

Bowl of mushroom bolgogi on a blue background

Bibimbap basics

This recipe consists of vastly different ingredients. It’s divided into three distinct sections: bulgogi, fillings, and gochujang sauce! Be sure to jump to the recipe for the full list of ingredients.

Mushroom Bulgogi: To make the mushroom bulgogi, we’ll marinate it in a mixture of soy sauce, rice vinegar, toasted sesame seed oil, garlic, and gochugaru flakes! This mixture combines flawlessly to create the tastiest mushrooms (…ever).

Fillings: Next, we have the fillings. The fillings make up the bulk of this recipe, so we’ll want to ensure they’re perfect! This recipe calls for white or brown rice (your preference), bean sprouts, kimchi (check out my homemade kimchi recipe for details), cucumbers, carrots, green onions, and eggs. You can really go crazy and add anything else you might want (this Thai Cucumber Salad would be delish!).

Gochujang sauce: Finally, we have our gochujang sauce! This sauce is made up of a variety of liquids and seasonings. You’ll need gochugaru flakes, toasted sesame seed oil, sugar, water, rice vinegar, soy sauce, and garlic. If you can’t find gochujang flakes in your grocery store, please nix the sauce and use sriracha instead!

Bibimbap ingredients separated into various bowls and arranged on a blue background — Take the rice a step further by making it crispy. Pack the cooked rice into a greased saute pan, then cook over medium heat for about 10 minutes, not stirring during that time. The bottom of the rice should turn golden brown and a bit crispy!

here’s how to make mushroom bibimbap

Kimchi bibimbap has a lot of ingredients, but it’s pretty easy to put together. To simplify things, start by dividing your ingredients into the three sections outlined above: bulgogi, fillings, and sauce. This is just an overview, jump to the recipe card for the full instructions.

Make the sauce: Begin by stirring together the gochujang sauce ingredients. If you have trouble finding gochugaru flakes, use sriracha instead of making this sauce.
Prepare the bulgogi: Next, remove the mushroom stems, clean the caps with a wet paper towel, and cut them into ¼ inch slices. In a small bowl, stir together the remaining bulgogi ingredients. Toss to coat the mushrooms, and then set it aside to marinate.
Cook the fillings: Cook the rice according to the package instructions. Prep the vegetables by chopping or slicing as needed.
Cook the bulgogi: Next, cook the mushrooms in a large nonstick skillet over medium heat for about 5 minutes, flipping to cook evenly. When finished, they should be slightly softened and deep brown.
Fry the eggs: Fry the eggs sunny side up over medium heat. The whites should be firm, and the yolks runny.
Assemble the bibimbap: Finally, portion the rice into 2 or 3 serving bowls and top with the mushroom bulgogi, fillings, sauce, and a fried egg. Serve immediately.

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Loaded Vegetarian Bibimbap Recipe

Bibimbap basics

here’s how to make mushroom bibimbap