Vegetarian Bibimbap with Sweet Potatoes, kimchi, pickled cucumber, sauteed shiitake mushrooms, bean sprouts, and grated carrots is a fresh take on a classic Korean dish.
Photos by Rikki Snyder
Have you ever tried Bibimbap at a Korean restaurant? It is, in a word: incredible.
What is Bibimbap?
Bibimbap is a traditional Korean dish which translates literally to “mixed rice” (bibi = mixed, bap = rice).
A mix of sautéed, raw, and pickled veggies are served on top of steamed white rice with a raw or over-easy egg and sliced meat. In order to make a vegetarian version, I substituted roasted sweet potato slices for the meat.
I know, I know…sweet potatoes in exchange for meat? It may seem like an odd substitution, but I assure you, it works! The sweet potatoes are filling, flavorful, and add life to the meal.
In addition to the roasted sweet potato, for these Bibimbap Bowls, I went with sauteed shiitake mushrooms, kimchi, bean sprouts, pickled cucumbers, and grated carrot. I serve a sunny side up egg on top of each bowl, but you can add more or less eggs depending on protein preference.
The combination of cooked, raw, and pickled vegetables is so heavenly, and that sauce makes everything come together like a dream!
Ingredients for Vegetarian Bibimbap:
For the Sauce: Liquid aminos (or coconut aminos or soy sauce), sesame oil, green onion, garlic, sriracha, fresh ginger, pure maple syrup, and rice vinegar.
For the Sauteed Mushrooms: Shiitake mushrooms and sesame oil
For the Bowls: steamed brown rice (or white rice), eggs (cooked using your favorite method), sweet potato, pickled cucumber, sprouts, kimchi, sesame seeds, and grated carrot.
How to Make Vegetarian Bibimbap:
Make the Sauce: Prepare the sauce by stirring everything together in a small bowl. Set the sauce aside until you’re ready to use it.
Make the Rice: Cook 1 to 2 cups of rice on the stove top or in your rice cooker, according to package instructions. Choose the amount depending on how many people you’re serving and how hungry everyone is!
Cook the Vegetables: Saute the shiitake mushrooms, roast the sweet potato, and cook the eggs according to how you like them – you can make 6-minute eggs, poach them, make them sunny side up, fried, or scrambled.
Gather the rest of the ingredients for the bowls – grate the carrots!
Compile the bowls: Add desired amount of cooked rice to each bowl, and top with desired amount of sautted shiitake mushrooms, sliced roasted sweet potato, eggs, grated carrot, kimchi, pickled cucumbers, and sprouts.
Drizzle everything with sauce, sprinkle with sesame seeds, and enjoy!
- Make it Grain-Free by using Cauliflower Rice.
- Substitute any of your favorite raw, roasted, and/or sauteed vegetables.
- Omit the egg to make vegan.
Vegetarian Bibimbap with Roasted Sweet Potatoes
A vegetarian version of Bibimbap, a classic Korean dish
For the Sauce:
For the Bibimbap Bowls:
- 1 large sweet potato roasted and sliced
- 4 large eggs cooked by method of choice
- 4 to 6 cups brown rice or white rice, cooked
- 6 oz shiitake mushrooms
- 2 cups grated carrot
- bean sprouts
- 1 Tbsp sesame seeds
- pickled cucumbers
Prepare the sauce by stirring everything together in a small bowl. Set the sauce aside until you're ready to use it.
Roast the sweet potato at 400 degrees F for 60 to 90 minutes, until soft when poked with a fork. Once cool enough to handle, slice the sweet potato into rounds.
Add 2 tablespoons of the sauce and 1 tablespoon olive oil or avocado oil to a skillet and heat to medium-high. Add the shiitake mushrooms and saute, stirring occasionally, until mushrooms have softened and begin to caramelize, about 5 to 8 minutes.
Cook the rice according to package instructions - you'll want 4 cups of cooked rice (about 1.5 cups dry) if serving 4 people.
Cook the eggs using your favorite method.
Compile the Bibimbap Bowls by adding cooked rice to 4 bowls. Top with roasted sweet potato rounds, sauteed shiitake mushrooms, cooked eggs, kimchi, pickled cucumbers, and sprouts. Drizzle desired amount of sauce over each bowl and serve with sesame seeds.