HP – Korean Vegetarian Bibimbap

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A colorful bowl of delicious veg and golden eggs, what’s not to love about this vegetarian Bibimbap?

Cuisine:Asian, Korean

Diet: dairy-free

Prep Time:10

Cook Time:35

Total Time:45

Servings:2

Calories:583kcal

Get Recipe Ingredients

Cook sushi rice according to package instructions. Once it's ready, add 2 tsp of sesame oil and mix.
¾ cup sushi rice, 4 tsp sesame oil
Cut tofu into 2 cm/1 inch cubes.
8 oz tofu
Grate the carrot.
1 small carrot
Cut cucumber into slices.
1 small cucumber
Cut the zucchini into sticks.
1 small zucchini
In a small bowl add sriracha, honey, rice vinegar, 1 tsp of sesame oil, 1 tsp water and 1 tbsp soy sauce. Mix until combined.
2 tbsp sriracha, 1 tbsp honey, ½ tsp rice vinegar, 4 tsp sesame oil
In a small non-stick pan, fry the eggs with 1 tsp of sesame oil. Remove eggs and add zucchini sticks to the same pan. Cook until they soften, about 1-2 minutes. Add the bean sprouts, 1 ½ tbsp of soy sauce, plus a pinch of salt. Cook until the bean sprouts are tender and translucent, about 1 minute.
4 tsp sesame oil, 2 eggs, 1 cup bean sprouts, 3 ½ tbsp soy sauce
To serve, add rice, tofu, carrot, cucumber, fried egg, zucchini with bean sprouts and kimchi. Drizzle remaining 1 tbsp soy sauce to season (½ tbsp per serving). Serve with sriracha sauce.
¼ cup kimchi

Nutrition Facts

HP – Korean Vegetarian Bibimbap

Amount per Serving

Calories

583

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

164

Sodium

2202

Potassium

624

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

4621

Vitamin C

Calcium

218

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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