Vegetarian Bibimbap Bowls
Recipe for the week of December 4-8, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4 servings 20minutes
Cook Time
30 minutes
Servings Prep Time
Yield4 servings 20minutes
Cook Time
30 minutes
  • 1tablespoon vegetable oil
  • 3 medium zucchinisthinly sliced
  • 3 medium carrotspeeled and julienned
  • 10ounces mung bean sprouts
  • 10-15ounces Spinach
  • ½teaspoon Saltto taste
  • 2-3 garlic clovesminced
  • 2-3teaspoons sesame oil
  • 3-4 stalks green onionchopped
  • white sesame seedssprinkle
  • 1tablespoon soy sauceto taste
Bibimbap Sauce
  • 3tbsp water
  • 2 1/2tablespoons apple cider vinegar
  • 2-3teaspoons gochugaruor 1cayenne pepper
  • 2.5tablespoons Tomato Paste
  • 2tablespoons soy sauce
  • ½teaspoon garlic powder
  • ½teaspoon onion powder
  • Pinch Saltto taste
  • 1teaspoon toasted sesame oil
  • 1teaspoon apple cider vinegaror rice vinegar, to taste
For Serving
  • 4 large eggspan fried sunny side up
  • 2cups white riceuncooked
  • 14.5 ounces extra firm tofupressed and cubed
  • 1tablespoon soy sauce
  • 2tablespoons cornstarch
  • 1/2teaspoon garlic powderoptional
  • 2-3tablespoons olive oil
For the Vegetables
  1. Sprinkle salt and gently rub the salt into each slice of zucchini. Let sit at room temperature for at least 20 minutes. Squeeze out the water then do a quick sauté with vegetable oil, carrots, bean sprouts, garlic, soy sauce and sesame oil. Sprinkle green onion and sesame seeds. Let sit.
For the bibimbap sauce
  1. In a bowl, add the sauce ingredients together. Blend using an immersion blender a few times until you get a smooth paste. Stir-in the sesame oil and vinegar. Adjust the vinegar quantity to taste.
To assemble
  1. Add the cooked rice to the bottom of serving bowls, place each vegetable item on top of the rice. I like to alternate the colors between the vegetables so they look colorful. Top with a sunny side up fried egg, a big spoonful of homemade bibimbap sauce, and sesame seeds. Mix it all up with a spoon and dig-in!
  1. Start by adding cubed tofu to a large bowl. Drizzle the soy sauce on top and stir gently. Be careful not to rip the tofu.
  2. Now sprinkle on the cornstarch and garlic powder. Gently stir to coat the tofu.
  3. Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan.
  4. Once the oil is hot, add the tofu in a single layer. Let the tofu brown on all sides, it should be a nice golden color all over.