Vegetable Bibimbap
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  1. Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 4 minutes.
  2. Stir in bean sprouts and mushrooms. Cook and stir until carrots are tender, about 3 more minutes.
  3. Season to taste with salt and set vegetables aside.
  4. Stir cooked rice, green onions, Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) , and black pepper in the same skillet until rice is hot.
  5. In a separate skillet over medium heat, melt butter and gently fry eggs over easy.
  6. To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg.
  7. Serve Korean Taco Sauce (KG5023HG) on the side for mixing into bibimbap.