Vegetarian Bibimbap Recipe with bibimbap sauce

Name: Vegetarian Bibimbap Recipe with bibimbap sauce
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Korean
Ingredients: 3 medium zucchinis; 3 medium carrots; 10 oz. mung bean sprouts; 10-15 oz. spinach; ½ tsp fine sea salt (for each vegetable item or to taste); 1.5- 2 tsp grated garlic (for each vegetable item or to taste); 2-3 tsp Toasted sesame oil (for each vegetable item or to taste); 3-4 bulbs scallions (chopped, about 1 bulb for each vegetable item); Toasted white sesame seeds (sprinkle); 1 tbsp coconut aminos (for each vegetable item or to taste, optional); 6 whole medjool dates (torn apart with your hands); 3 tbsp water; 2.5 tbsp apple cider vinegar; 2-3 tsp gochugaru (or 1 tsp cayenne pepper); 2.5 tbsp tomato paste; 2 tbsp coconut aminos; ½ tsp garlic powder; ½ tsp onion powder; Little salt to taste; 1 tsp toasted sesame oil; 1 tsp apple cider vinegar (or rice vinegar, to taste); 1-1.5 tbsp avocado oil (to saute zucchini); 4 large eggs (pan fried sunny side up); Cauliflower fried rice (or steamed white rice)

Instructions

Prep:40minCook:10min

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!

Updated at: Sun, 28 Jun 2026 15:59:51 GMT