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Vegetable Bibimbap

Recipe photo courtesy of John Kernick

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

Source: Everyday Food, September 2011
Total Time Prep Servings



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How would you rate this recipe?
  • Anne Eychaner
    30 MAY, 2013
    I also used pre-shredded carrots. I subbed zucchini for the cucumbers, just personal preference. (cooked cucs? Yuck.) I used 2 cloves of garlic and some fresh ginger too and find it very flavorful. I am eating this for the 3rd night in a row and am looking forward to eating it again tomorrow night.
  • AmyDrinkie
    16 JAN, 2013
    This recipe was super disappointing; there just wasn't any flavor. I kept adding soy and sriracha thinking there wasn't enough, but then it just tasted like soy and sriracha. The vegetables were tasteless. I wouldn't make it again.
  • GlobalAsianista
    15 JUL, 2012
    This was a really different but tasty version of a Korean classic. Tastes more like a summer salad mixed with rice, but in a delicious, Asian way. I would recommend adding matchstick strips of nori or Korean 'gim' (dried seaweed laver). They really bring out the flavor of the sauce and the vegetables.
  • Marthafish
    5 APR, 2012
    I left out the cucumber because my husband hates it. I think I'll use more vegetables, especially the spinach next time. But it was really good and fairly easy.
  • cookinglover
    5 OCT, 2011
    This is so delicious and easy to make. I didn't have long grain rice on hand so I used basmati rice instead but was still wonderful.
  • neworleansbaker
    8 SEP, 2011
    I'm so surprised that this hasn't been reviewed more! I enjoy ordering these at my local Korean restaurant and this is just as good - if not better - than the restaurant's. Two small changes...I served with brown rice and also served it with a side of sweet chili sauce. My other half doesn't like a lot of spicy things, but he can handle sweet! This is overall a winner and I would make this again. Ladies don't be afraid to make this, especially the vegetarians out there!
  • siliwishes
    22 AUG, 2011
    Amazing flavors. A lot of chopping. I cheated with a bag of pre-shredded carrots. I made less rice. I also added more garlic and scallion and just steamed some baby spinach in a zip and steam bag.

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