Vegetarian Bibimbap Recipe
Our Vegetarian Bibimbap recipe is a veggie packed dish that uses an egg for the protein. Bibimbap is essentially a Korean mixed rice dish that uses rice, vegetables, a sauce and a protein.
1 tablespoon Gochujang
1 tablespoon toasted sesame oil
2 tablespoon soy sauce
1 tablespoon water
2 cups short-grain white rice, rinsed
2 tablespoons seasoned rice vinegar, divided
1/4 teaspoon Kosher salt
2 carrots, shaved with a peeler
1/2 cup plain sesame oil, divided
1 lb. assorted wild mushrooms, stemmed and sliced
5 oz. baby spinach
1 tablespoon vegetable oil
4 large eggs
2 tablespoons kimchi
1 cup mung bean sprouts
4 radishes, thinly sliced
1 tablespoon sesame seeds, black and white
1. In a small bowl, stir together gochujang, toasted sesame oil, soy sauce and 1 tablespoon water; set aside.
2. Cook rice according to packages instructions.
3. When rice is cooked, fluff with a fork and fold in 1 tablespoon rice vinegar and salt; set aside.
4. In a bowl, combine shaved carrots and 1-tablespoon rice vinegar; set aside.
5. Heat 1/4 cup plain sesame oil in a large skillet over medium-high.
6. Add mushrooms in a single layer and cook until well browned and caramelized (10-minutes); set aside on a plate.
7. Add 1 tablespoon plain sesame oil and spinach and cook until wilted (3-5 minutes); set aside on a plate.
8. Add remaining 3 tablespoons plain sesame oil and heat on high.
9. Add cooked rice and use the back of a spatula to firmly press into the pan.
10. Cook for 5-minutes, then flip rice and cook for 5-minutes more.
11. Heat vegetable oil in a medium skillet on medium and fry eggs to desired doneness (3-4 minutes for slightly runny yolks.)
12. Divide rice into bowls.
13. Top with mushrooms, spinach, carrots, kimchi, bean sprouts, radishes.
14. Drizzle with gochujang sauce and top with fried eggs and sesame seeds.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
This Vegetarian Bibibmap recipe, has light flavors that would mesh well with a cool crisp white wine. I would choose a light white wine, such as a Sauvignon Blanc. Sauvignon Blanc wines are not over-oaked and they have a nice crisp element. Follow the link to our wine review site to find our favorite Sauvignon Blanc wines-LetsHaveWine.com