Korean Bibimbap dish (vegetarian)

Korean Bibimbap

Ingredients (2 servings)

  • 150g brown rice
  • ¼ head purple cabbage
  • 2 carrots
  • 100 g shiitake mushrooms, fresh (or 25 g dried to be soaked)
  • 30 g veggie mince
  • 8 tbsp soy sauce
  • 3 tbsp coconut oil
  • 1 chilli
  • 1 garlic
  • 400 g spinach leaves
  • 100 g mung bean sprouts
  • 2 eggs, organic (optional)
  • as needed spring onions
  • nori sheets or furikake (optional)
  • chili sauce (optional)


  • 2 cloves garlic
  • 2 tbsp red or white miso paste
  • 1 tbsp sesame seeds
  • 1 tbsp coconut sugar
  • 1 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp water


  1. Cook rice according to the package instructions.
  2. Soak veggie mince in soy sauce.
  3. Shred the cabbage, julienne the carrots, slice the mushrooms, cut the onions.
  4. Chop chilli and peeled garlic cloves.
  5. Mix all sauce ingredients in a small bowl. Add more water, if it’s too thick.
  6. Heat coconut oil in a wok over high heat.
  7. Roast one chopped garlic and chilli lightly, then add mushrooms.
  8. Remove from wok and sauté cabbage.
  9. Repeat the process for spinach and mung bean sprouts.
  10. Turn the empty wok to medium and fry the eggs.
  11. Assemble the Bibimbap into bowls, top with onions, sesame, furikake/chopped nori sheets and drizzle some sauce on top.
  12. Enjoy your meal!

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