Recipes Cuisine Asian Korean Vegetarian Bibimbap 4.6 (189) 123 Reviews 51 Photos I created this recipe from looking at a few different ones online and choosing my favorite aspects of each. This is vegetarian but there are many bibimbap recipes with beef or chicken marinades, if you want to add beef or chicken to this dish. Submitted by Lisa Updated on January 4, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 51 51 51 51 Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 3 Yield: 3 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 3 servings 2 tablespoons sesame oil 1 cup carrot matchsticks 1 cup zucchini matchsticks ½ (14 ounce) can bean sprouts, drained 6 ounces canned bamboo shoots, drained 1 (4.5 ounce) can sliced mushrooms, drained ⅛ teaspoon salt to taste 2 cups cooked and cooled rice ⅓ cup sliced green onions 2 tablespoons soy sauce ¼ teaspoon ground black pepper 1 tablespoon butter 3 eggs 3 teaspoons sweet red chili sauce, or to taste Directions Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap. I Made It Print 469 home cooks made it! Nutrition Facts (per serving) 395 Calories 19g Fat 45g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 395 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 28% Cholesterol 196mg 65% Sodium 1086mg 47% Total Carbohydrate 45g 16% Dietary Fiber 5g 19% Total Sugars 7g Protein 14g 27% Vitamin C 24mg 26% Calcium 86mg 7% Iron 4mg 20% Potassium 500mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.