bibimbap bowl with sprouts

Have you ever tried a Korean Bibimbap bowl?! I had my first experience last month when I went to Earls restaurant and ordered one. It was so tasty, it had crispy jasmine rice, zucchini, oyster mushrooms, carrots, pickled vegetables, sesame chili sauce and a poached egg. I knew that I was going to have to recreate it at home. 😉 If you have never tried this dish before, I highly recommend it. Wikipedia says that Bimbimbap’s definition is:  “A Korean dish consisting of rice topped with sautéed vegetables, chilli paste, and beef or other meat, sometimes with the addition of a raw or fried egg.” My boyfriend loved it and wants it to become a weekly staple……! Usually this bowl has meat in it, but I made mine vegetarian and packed it with lots of veggies. 🙂 Traditionally the sauce is made with chilli paste but I discovered this Thai Kitchen red curry paste and it worked very nicely instead.

xx Malika

Vegetarian Bibimbap bowl


Secret sauce


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Vegetarian Bibimbap Bowl
Recipe type: Vegetarian, Gluten Free
Cuisine: Korean
Serves: 2
  • Sauce:
  • 2 tbsp red thai curry paste
  • 2 tbs rice wine vinegar
  • 1 clove of crushed garlic
  • 1 tbsp sesame oil
  • ½ tsp black sesame seeds
  • 1 tsp honey (optional) I made mine without as I am currently avoiding sweetners
  • Other Ingredients:
  • 2 cups cooked rice
  • 1 cucumber
  • 1 tsp sea salt
  • 2 tbs rice wine vinegar
  • ¼ kimchi
  • ¼ cup pea shoots
  • ¼ alfalfa sprouts
  • 1 package smoked tofu, cut into small squares
  • 2 tsp coconut oil
  • 1 tbs coconut aminos
  • 1 cup shittake mushrooms
  • 2 organic eggs
  • 1 tsp butter or earth balance
  1. To make the pickled cucumber, first peel your cucumber and then thinly slice it, toss in a bowl with the salt and vinegar and let stand for a minimum of 15 min to 6 hours.
  2. In a bowl, whisk together all of the ingredients for your sauce and set aside.
  3. In a small pan over medium to high heat use 1 tsp of the coconut oil and sauté your mushrooms for about 5 minutes.
  4. In a separate pan, over medium to high heat, use the rest of the coconut oil and pan fry your tofu, after it starts to get a bit crispy, add the coconut amines and continue cooking for another few minutes.
  5. In a non stick pan, heat up your butter over high heat, crack the 2 eggs into the pan, leaving room for them to spread out, cover the pan with a lid and cook for about 2 min. Do not overcook them, you want the yolk to be runny. Turn off heat as soon as they look cooked.
  6. In 2 large bowls start to layer your dish, first divide the rice into the bowls, then layer the egg, and veggies and tofu.
  7. garnish with black sesame seeds and drizzle over your sauce.
  8. Serve and enjoy!

Bibimbap bowl with tofu