#MeatlessMonday: Vegetarian Bibimbap

On the Saturday I made today’s #meatlessmonday recipe, we had a freezing rain/snow “storm” in Maryland that cause an “emergency snow plan” to go into effect and, thus, cancel our swim meet.  I wanted something warm and spicy for breakfast and wasn’t in the mood for my usual eggs.

As I looked in the refrigerator and saw the leftover brown rice and the leftover sushi rice I had a made during the week, a light bulb in my head went on – Bibimbap!


Bibimbap is a Korean dish.  I was first introduced to it on a trip to Vancouver, Canada (weren’t expecting that, were you?).  Some colleagues and I went to dinner with a local friend and he ordered a couple orders of the version of this dish served in a hot stone dish (known as dolsot bibimbap).  It was delectable.

If you’ve never heard of Bibimbap, bibim means “mixed” and bap means “rice”. Traditionally, the dish is a bowl of steamed rice, sautéed vegetables and a fried egg mixed up together.  For Korean’s, this is a way of using up rice and leftovers.  In summer, bibimbap is served cold.  In the winter, hot.  The best part of this dish is that it’s always served with a red chili paste known as gochujang.

Unfortunately, I did not have any gochujang on hand, so I substituted the chili-garlic paste I had in refrigerator.  I sauteed up some mushrooms in a little sesame oil.  Then, I sauteed a mixture of carrots, red cabbage and white cabbage (because those are the veggies I had on hand).  I warmed up the rice, added the veggies and made the sauce.


The sauce was made by combining:

  • 2 Tbsp Gochujang (or chili-garlic paste if you can’t find it)
  • 1 Tbsp sesame oil
  • 1 Tbsp coconut sugar
  • 1 Tbsp water
  • 1 Tbsp white sesame seeds
  • 1-2 tsp rice vinegar

 I still had some eggs on hand from this week’s batch of baked eggs, so I used one of them (if you don’t use eggs, leave it off).  I have to say, the dish was a perfect start to the Saturday morning! (Side note:  next time, I think I’ll try adding some strips of nori)


Have you ever had Bibimbap?  What are your favorite veggies to add to your vegetarian version of this Korean dish?


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Cassandra Burke is a Forensic Scientist by day, and a Group Fitness Instructor, Swim Team Coordinator and Travel Agent by night. A Breast Cancer Survivor since 2010, she writes about her journey as well as her struggles – training for triathlons and races, struggling to get back her health, and balancing family life all while building her brand and finding her purpose after cancer. Subscribe to Cassandra’s newsletter for updates and follow @poweredbybling on social media! For endurance sport race travel and custom family vacation travel, visit her at pbbtravel.com.


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