Vegetarian Bibimbap Recipe with bibimbap sauce

Main Course

50 min

4 servings

229 kcal / serving

TikTok link: https://www.tiktok.com/t/ZP8STBooD/ Sauce: https://www.tiktok.com/t/ZP8ST8TEA/ Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is filled with vegetables that you can pick-and-choose what you want to make. They taste even better the day after and are great for side dishes, too!

Ingredients

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3 mediumzucchinis
3 mediumcarrots
10 oz.mung bean sprouts
10 oz.spinach
½ tspfine sea salt (for each vegetable item or to taste)
1 ½ tspgrated garlic (for each vegetable item or to taste)
2 tsptoasted sesame oil (for each vegetable item or to taste)
3bulbs scallions (chopped, about 1 bulb for each vegetable item)
toasted white sesame seeds (sprinkle)
1 tbspcoconut aminos (for each vegetable item or to taste, optional)
6whole medjool dates (torn apart with your hands)
3 tbspwater
2 ½ tbspapple cider vinegar
2 tspgochugaru (or 1 tsp cayenne pepper)
2 ½ tbsptomato paste
2 tbspcoconut aminos
½ tspgarlic powder
½ tsponion powder
little salt to taste
1 tsptoasted sesame oil
1 tspapple cider vinegar (or rice vinegar, to taste)
1 tbspavocado oil (to saute zucchini)
4 largeeggs (pan fried sunny side up)
cauliflower fried rice (or steamed white rice)

Directions

For the zucchini, if using:

1
Slice the zucchini to a little thinner than ¼-inch (0.6 cm) in thickness or use a mandolin slicer. Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour. Squeeze out the water then do a quick saute with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.

For the carrots, mung bean sprouts, and spinach:

1
Julienne the carrots. These vegetables have the same cooking steps but please cook them separately. Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid. In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds. Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.

For the bibimbap sauce:

1
In a small food processor, add the ingredients from the dates to salt. Blend a few times until you get a smooth paste. You might need to scrape the bowl a few times. Transfer the paste to a small bowl. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.

To assemble:

1
Add the cooked rice (or cauliflower rice) to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg, a big spoonful of homemade bibimbap sauce, and a teaspoon sesame seeds. Mix it all up with a spoon and dig-in!