Vegetarian Mushroom Bibimbap
A Korean rice bowl topped with sautéed vegetables, seasoned mushrooms, and a spicy sauce.
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
Sauté each vegetable separately with sesame oil and salt.
- 2
Sear mushrooms until browned.
- 3
Place rice in a bowl and arrange vegetables on top.
- 4
Add a fried egg to the center.
- 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.
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