Bibimbap Bowl
Active Time 25 min
Servings 2
Difficulty 3/5

Everything’s better with an egg on top. Case in point? Our vegetarian bibimbap bowl. Bibimbap is a Korean rice bowl that’s traditionally topped with beef along with assorted seasoned vegetables, a sweet and spicy sauce and a sunny-side up egg. Loaded with tons of vegetables, our vegetarian version is fresh, healthy and packed with flavor. The veggies taste even better chilled so you can cook everything (except the egg) in advance, making it the ultimate weeknight meal.

The best part of this recipe is that it’s easy to customize. Switch up the vegetables or add marinated beef or chicken if you prefer a non-vegetarian bowl. Crumble our roasted nori seaweed sheets or roasted seaweed snacks for an extra hit of flavor. It’s the perfect finishing touch that adds an irresistible crunch factor to the mix. 

    Looking for more delicious Bowl Recipes?  Try these: Salmon Rice Bowl or Shredded Chicken Rice Bowl

      Ingredients

      For Quick Pickled Onions

      1 cup rice vinegar

      1 cup water

      3 tablespoons cane sugar

      1 teaspoon sea salt

      1 small red onion, thinly sliced

       

      For the Bowl

      1 tablespoon avocado oil

      5 ounces sliced shiitake mushrooms

      ½ cup broccoli florets

      2 cups cooked white rice

      1 cup shredded carrot

      ½ English cucumber, thinly sliced

      ½ avocado

      ½ cup microgreens

      1 pack Gimme Sea Salt Roasted Seaweed Snacks, sliced into thin strips

      2 fried eggs

      2-4 tablespoons Gochujang sauce

      Kimchi for serving, optional

      Instructions

      1. For the quick pickled onions: heat rice vinegar, water, sugar, and salt until sugar is dissolved then pour over onions and let cool to room temperature.
      2. Meanwhile, heat avocado oil in a large pan over medium heat. Add sliced shiitake mushrooms and sauté until golden, about 10 minutes, stirring occasionally. Set aside.
      3. Bring a small pot of water to a boil then add broccoli florets and cook until al dente, 2-3 minutes. Set aside.
      4. Assemble the bowls by first dividing the rice between two dishes, then topping each with piles of pickled onion, mushrooms, broccoli, carrots, avocado, cucumber, microgreens, and Gimme Seaweed. Top each with a fried egg and serve with Gochujang sauce and kimchi if desired. Enjoy!
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