Vegetarian Mushroom Bibimbap

    Vegetarian Mushroom Bibimbap

    A Korean rice bowl topped with sautéed vegetables, seasoned mushrooms, and a spicy sauce.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    35 minsMedium2 servings

    Nutrition per serving

    450

    Calories

    16g

    Protein

    70g

    Carbs

    12g

    Fat

    Ingredients

    • 2 cups, slicedShiitake mushrooms
    • 2 cupsSpinach
    • 2 tbspGochujang paste
    • 2Fried eggs
    • 2 cups, cookedShort grain rice
    • 1 cupBean sprouts

    Instructions

    1. 1

      Sauté each vegetable separately with sesame oil and salt.

    2. 2

      Sear mushrooms until browned.

    3. 3

      Place rice in a bowl and arrange vegetables on top.

    4. 4

      Add a fried egg to the center.

    5. 5

      Serve with a dollop of gochujang and stir before eating.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories450

    % Daily Value *

    Total Fat 12g15%
    Saturated Fat 3.6g18%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 70g25%
    Dietary Fiber 14g50%
    Sugars 10.5g
    Protein 16g32%
    Vitamin A 4500 IUVitamin C 8 mgCalcium 45 mgIron 4.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Vegetarian Mushroom Bibimbap

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Rinse rice under cold water until clear to remove excess starch.

    Frequently Asked Questions

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