Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large cauliflower (grated into cauliflower rice); 2 tbsp coconut oil; 400 grams shiitake mushrooms (sliced); 100 grams bean sprouts; 400 grams red cabbage (shredded ); 1 cucumber (diced or sliced into matchsticks); 1 jar kimchi; 4 eggs; 2 tbsp sesame seeds (toasted ); 2 green onions (thinly sliced); 2 tbsp gochujang; 1 tbsp sesame oil; 1 tbsp coconut sugar; 1 tbsp water; 1 tbsp toasted sesame seeds; 1 tsp apple cider vinegar; 1 tsp garlic (minced )

It’s been a few years now since I made bibimbap for the very first time. I’d heard about it, and honestly, I thought the name was so fun that I just had to give it a try. And wow – it’s so good! If you’re looking for a more traditional version, you can find my classic Korean bibimbap recipe (although I did use cauliflower rice instead of regular rice) here.

I absolutely love meals like this: a big bowl packed with colorful vegetables, topped with a flavorful sauce and spicy kimchi. This vegetarian bibimbap turned out to be just as delicious as the original. I make mine with cauliflower rice, just like I did in my first version, making it an easy way to add even more vegetables to your meal.

Clean out the Fridge
Recipe Ingredients
How to Make Vegetarian Bibimbap
FAQ Vegetarian Bibimbap

Clean out the Fridge

This is the perfect “clean out the fridge” recipe. Have some carrots, spinach, bell peppers, or edamame hanging around? Toss them in! Bibimbap is all about combining different vegetables, so it’s almost impossible to get it wrong. Just try to include a variety of textures, some crunchy, some soft, for the best bowl.

Recipe Ingredients

These are my favorite ingredients, but I’ve included plenty of substitutions too. Be sure to check the full recipe card below for exact measurements.

Cauliflower – Pulse it into cauliflower rice yourself or use store-bought cauliflower rice. If you prefer, regular cooked rice works perfectly too.
Shiitake mushrooms – They add a rich, savory umami flavor. Cremini mushrooms or oyster mushrooms make great substitutes.
Bean sprouts – They add a fresh crunch. Lightly blanched spinach or julienned carrots are also delicious.
Red cabbage – Adds beautiful color and stays nice and crisp. Green cabbage works just as well.
Cucumber – Adds freshness and balances the spicy flavors.
Kimchi – Essential for authentic Korean flavor. If it’s too spicy for you, try using pickled vegetables, such as pickled okra.
Eggs – A fried egg is the classic finishing touch. For a vegan version, swap it for pan-fried tofu – or even better, crispy tempeh.
Green onions and toasted sesame seeds – For extra flavor and a little crunch.
The sauce – I make mine with gochujang, sesame oil, sugar, water, garlic, and apple cider vinegar. Can’t find gochujang? Sriracha makes a great substitute, or you can even make your own gochujang.

How to Make Vegetarian Bibimbap

Heat a large skillet over medium heat with the coconut oil. Add the cauliflower rice and cook for 5 to 7 minutes until tender. Season with salt and pepper, then divide it among four serving bowls.

Add a little more coconut oil to the skillet and cook the shiitake mushrooms until golden brown. Pour boiling water over the bean sprouts, then drain well. (They’re also perfectly fine served raw if you prefer.) Meanwhile, fry the eggs to your liking.

Arrange the red cabbage, cucumber, shiitake mushrooms, bean sprouts, and kimchi over the cauliflower rice. Top each bowl with a fried egg.

Whisk together all the sauce ingredients until smooth and either drizzle it over the bowls or serve it on the side.

Finish with sliced green onions and toasted sesame seeds.

Storage

Refrigerator: Store all the components separately in airtight containers for up to 2 to 3 days. Fry the eggs fresh just before serving. If you’re meal prepping, hard-boiled eggs are another great option.

Freezer: This dish is definitely best enjoyed fresh. I don’t recommend freezing the cauliflower rice, and the fresh vegetables taste much better when they’re not frozen.

FAQ Vegetarian Bibimbap

Traditionally, yes, thanks to the gochujang and the kimchi. But you can easily adjust the amount to make it as mild or spicy as you like.

Absolutely! Steamed white rice, brown rice, or even short-grain rice all work well. The cauliflower rice simply adds an extra serving of vegetables.

Bibimbap is incredibly versatile. Try carrots, spinach, zucchini, bell peppers, mushrooms, bok choy, or edamame. It’s a great way to use up whatever vegetables you have in the fridge.

Most Asian grocery stores carry it, and many larger supermarkets now stock it in the international foods aisle. You can also order it online.

Bibimbap literally means “mixed rice” in Korean. “Bibim” means mixed, and “bap” means cooked rice. The idea is that all the ingredients are beautifully arranged in the bowl, then mixed together just before eating so every bite is packed with flavor.