This Easy Vegetarian Bibimbap is a simplified take on the classic, designed for busy days when you want maximum flavour with minimal effort. All the vegetables are cooked together in a single pan using a steam-frying technique that keeps them crisp-tender and full of flavour. Served over rice with a fried egg, a punchy gochujang sauce and a side of kimchi, it’s a no-fuss, satisfying dish that’s as comforting as it is quick to make. Perfect for when you want bibimbap without the extra steps.
You can watch me make it here.
Table of Contents
- Ingredient Breakdown
- Steam-Frying Simplifies This Vegetarian Bibimbap
- Crafting the Perfect Sauce for this Easy Vegetarian Bibimbap
- Building Your Bibimbap Bowl
- Final Thoughts

Ingredient Breakdown
- Carrots: A subtle sweetness and crunch that balances the bold flavours of the dish.
- Tenderstem Broccoli: A slightly nutty flavour and crisp-tender texture that holds up well when cooked.
- Shiitake Mushrooms: These bring a deep, earthy flavour and umami that complements the sauce beautifully.
- Beansprouts: Their freshness and crunch offer a nice contrast to the other cooked elements.
- Toasted Sesame Oil: Nutty and aromatic, it’s used to season and bring out the best in the vegetables.
- Eggs: A runny yolk and crispy edges create a creamy richness that pulls everything together.
- Cooked Rice: The foundation of bibimbap—leftover rice and microwave packet rice both work perfectly here.
- Gochujang Sauce: A mix of gochujang, sesame oil, and rice vinegar that delivers heat, umami, and a touch of tanginess.

Steam-Frying Simplifies This Vegetarian Bibimbap
Traditional bibimbap involves cooking each vegetable separately and seasoning them individually. While that method delivers a beautifully layered result, it’s not always practical for a midweek meal. Instead of stir-frying each vegetable individually, this Easy Vegetarian Bibimbap recipe uses a technique I like to call steam-frying. It’s a practical, hands-off way to cook all the vegetables at once.
Here’s how it works: the vegetables are added to the pan with a drizzle of toasted sesame oil and splash of water, which creates steam to soften them quickly and evenly. As the water evaporates, the toasted sesame oil takes over, coating the vegetables and infusing them with its rich, nutty aroma. By the time the pan is dry, the base of the vegetables begins to caramelise slightly, adding subtle depth and texture.
This approach doesn’t just save time—it ensures that the vegetables remain vibrant, retaining their individual character while working together in harmony. It’s a small adjustment to the traditional method, but it makes a big difference in turning this into a more weeknight-friendly version of bibimbap.

Crafting the Perfect Sauce for this Easy Vegetarian Bibimbap
The sauce in this bibimbap isn’t just a condiment—it’s the element that brings the whole dish together. In this Easy Vegetarian Bibimbap recipe, the sauce leans heavily on gochujang, a fermented chilli paste that delivers heat, umami, and a subtle sweetness. But gochujang alone isn’t enough to create the depth a good sauce needs.
This Easy Vegetarian Bibimbap sauce is a balance of flavours. The funkiness of the gochujang provides the backbone, but the addition of sugar adds a gentle sweetness that rounds out the spice. Rice vinegar cuts through the richness of the egg and sesame oil, adding a sharp, tangy brightness that keeps each bite lively. Finally, toasted sesame oil lends warmth and nuttiness, tying the sauce into the dish’s other elements.
If you’re looking to tweak the sauce, the balance of flavours is easy to adjust:
- For more heat, add extra gochujang or a pinch of red chilli flakes.
- If you prefer a sweeter profile, a drizzle of honey or extra sugar both work beautifully.
- The sauce is versatile, but it’s at its best when each component complements the others, creating something bold yet balanced.

Building Your Bibimbap Bowl
The beauty of this Easy Vegetarian Bibimbap lies in its balance, and every element in this recipe contributes to that harmony. Starting with the rice, which serves as the neutral foundation, each component layers on a different texture or flavour to create a dish that feels complete.
The carrots and tenderstem broccoli bring a natural sweetness and slight crunch, while mushrooms provide a deep, earthy umami. Beansprouts add a fresh, crisp bite that contrasts beautifully with the richness of the sauce and egg. The toasted sesame oil ties everything together, infusing the dish with warmth and nuttiness.
When assembling the bowl, think about how the components interact. Bibimbap isn’t meant to be eaten as separate parts—it’s about mixing them together so each bite carries a little of everything. The runny yolk of the fried egg acts almost like a second sauce, adding creaminess that mellows the heat of the gochujang. Together, these elements create a dish that’s both vibrant and comforting.
Final Thoughts
This Easy Vegetarian Bibimbap is a reminder that simplicity doesn’t mean sacrificing flavour. By focusing on balance—both in the cooking techniques and the ingredients—you can create a dish that feels thoughtful and satisfying without the need for overly complex methods.
This recipe captures the spirit of bibimbap in a way that’s approachable while still delivering the depth and vibrancy that make the dish so iconic. Whether it’s your first time making bibimbap or you’re looking for a quicker take on a classic, this version has everything you need.
PS: if you love the flavours in this dish and you’re a fan of fish, I highly recommend trying my Gochujang Salmon Rice Bowl.
Easy Vegetarian Bibimbap
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This easy vegetarian bibimbap is a simplified take on the classic, designed for busy days when you want maximum flavour with minimal effort. All the vegetables are cooked together in a single pan using a steam-frying technique that keeps them crisp-tender and full of flavour. Served over rice with a fried egg, a punchy gochujang sauce, and a side of kimchi, it’s a no-fuss, satisfying dish that’s as comforting as it is quick to make. Perfect for when you want bibimbap without the extra steps.
- Author: zenak
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
- 1 carrot, peeled and cut into thin matchsticks
- 150g tenderstem broccoli, halved lengthwise and thinly sliced
- 100g shiitake mushrooms, thinly sliced
- 150g beansprouts
- 2 tbsp toasted sesame oil
- 75ml boiling water
- 2 large eggs
- 2 portions of cooked rice (leftover rice works best, but microwave packets are a good shortcut)
- kimchi, to serve
For the bibimbap sauce:
- 2 tbsp gochujang
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted sesame oil
- 1 tbsp sugar
- 1 tsp rice vinegar
- 2 garlic cloves, minced
- 1–2 tbsp water, to loosen
Instructions
- In a large frying pan, arrange the carrot, tenderstem broccoli, shiitake mushrooms and beansprouts in four neat sections, keeping them separate. Drizzle over the toasted sesame oil, season with a generous pinch of salt and pepper,and pour in the boiling water.
- Cover the pan and turn the heat to high. Once everything comes to a rolling boil, cook for 2 minutes, then uncover and cook until the water evaporates, 2 to 3 more minutes. If a little water remains by the time the vegetables are cooked through, simply drain it off.
- While the vegetables cook, make the bibimbap sauce by mixing the gochujang, toasted sesame seeds, toasted sesame oil, sugar, rice vinegar and garlic in a small bowl. Add water a tablespoon at a time until the sauce reaches your desired consistency.
- Fry the eggs in a separate pan until done to your liking. I like mine with crispy edges and a runny yolk.
- To assemble, divide the rice between the bowls. Arrange the vegetables neatly over the rice in their individual piles. Add a fried egg on top and drizzle as much or as little of the bibimbap sauce as you’d like.
- Mix everything together with a spoon or chopsticks before diving in, and serve kimchi on the side – enjoy!