This dish is a treat to behold as much as it is to eat. Full of complex flavor, this vegetarian take on a classic Korean dish is heaven itself on a cold night. Primarily a rice dish, bibimbap can be made up of anything you want.
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Ingredients
Gochujang Sauce
- 4 1/2tbspgochujang sauce
- 3tbsptoasted sesame oil
- 1 1/2tbspsoy sauce
- 1 1/2tbspagave syrup
- 1 1/2tbsprice vinegar
Rice
- 1 1/4cupshort or medium-grain rice, rinsed thoroughly
Bibimbap
- Vegetable oil
- 2inmedium-sized sweet potatoes, sliced 1/8 thick
- 2lbbroccolini, or baby broccoli
- 4ozShiitake mushrooms
- Sprinkle of kosher salt
- 2tbspsoy sauce
- 2tbspsesame oil
- 4eggs, optional
How to make Bibimbap
Gather all of your ingredients for the gochujang sauce, and mix thoroughly in a small bowl. Set aside for later.
Rinse your rice through a sieve several times, until the liquid comes out clear. Heat 1 1/2 cups of water over high heat. Add a teaspoon of salt to the water. Once it’s boiling, add the rice, cover, reduce to a simmer, and let sit until all the liquid is absorbed, about 15 - 20 minutes.
Have all your vegetables chopped and ready. This will make it much easier when you begin cooking.
Heat a tbsp of vegetable oil in a skillet over medium-high heat. Once simmering, add the sweet potato. Try to get as many of them in a single layer as possible. Leave to cook without touching them for 3 minutes. Then start to stir them. Continue to cook until they’re evenly browned and cooked through (another 5 minutes). Once finished, remove from the pan to a large bowl.
Next, start your broccoli. Heat another tbsp of vegetable oil in the same pan you used for the sweet potato. Once shimmering, add your broccoli. (Careful: it might sputter). Let cook for a couple of minutes. Then add two tbsp of water to the pan, quickly place a cover over the broccoli, and let cook for another three minutes. Remove the cover, and cook for two more minutes, or until the broccoli starts to brown. When they’re done cooking, remove from the pan and add to the bowl with the sweet potato.
Add your shiitake mushrooms to the now empty pan. Sprinkle a little kosher salt (just enough to make the mushrooms release their juices). Cook, stirring occasionally so the mushrooms don’t stick to the bottom of the pan. Let cook until they’re fully softened, about 2 -3 minutes. Remove and add to the bowl with the sweet potato and broccoli.
Once all your veggies are in the bowl, drizzle them with the soy sauce and sesame oil.
To serve, place a heaping spoonful of rice at the center of each bowl. Surround with your veggies.
If you're using eggs, heat one last tbsp of oil in your pan, and crack open the four eggs into the pan. Cook until they’re just done (about 2 -3 minutes). Place on top of the rice.
Swirl some sauce around everything, and serve with kimchi or another banchan of your choosing!
Tips & Tricks
Bibimbap is a great dish to make if you have vegetables that are right on the edge of going bad. Feel free to add or swap out the vegetables I’ve included here.
Traditionally, an egg is added at the end. I’ve tried it with and without this egg, and both versions taste amazing. If eggs aren’t your thing, feel free to leave out.
The bowls you see pictured are traditional Korean ceramic stone bowls used in cooking. They can be heated up to high temperatures, keeping your food as warm as possible while you enjoy it. If you happen to have some, they will go great with this dish. If not, you can still use a traditional bowl or plate.
FAQS
How do I properly cook the rice for bibimbap?
To cook the rice for bibimbap, rinse 1.25 cups of short or medium-grain rice thoroughly until the water runs clear. Then, bring 1.5 cups of water to a boil, add a teaspoon of salt, and stir in the rice. Cover the pot, reduce the heat to a simmer, and let it cook for about 15-20 minutes until all the liquid is absorbed.
What are some good substitutions for the vegetables in bibimbap?
Bibimbap is versatile, and you can substitute the vegetables based on your preference or what you have on hand. Instead of sweet potatoes, try zucchini or carrots. For broccolini, you can use spinach or bok choy. Shiitake mushrooms can be replaced with button mushrooms or even tofu for a different texture.
Can I make bibimbap vegan, and how do I store leftovers?
Yes, bibimbap can easily be made vegan by omitting the eggs. To store leftovers, place the rice and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water to prevent drying out.
What are some good side dishes to serve with bibimbap?
Bibimbap pairs wonderfully with traditional Korean side dishes known as banchan. Kimchi is a classic choice, but you can also serve it with pickled radishes, seasoned seaweed, or a simple cucumber salad to add freshness and crunch.
How can I adjust the spice level in my bibimbap?
To adjust the spice level in your bibimbap, modify the amount of gochujang sauce you use. If you prefer a milder flavor, start with less gochujang and gradually add more to taste. You can also serve additional gochujang on the side for those who enjoy extra heat.
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Rachel Zorn Kindermann
(@rkindermann)
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food. I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and...
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