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Vegetable Bibimbap

  • Serves: 2
  • Preparation: 5
  • Cooking: 25
  • Ready: 30

This traditional bibimbap made plant-based is a Korean all-in-one meal that is delicious and super healthy.


  • 400 g cooked rice (200 g uncooked)
  • 2 shiitake mushrooms, sliced
  • ½ carrot, julienned
  • ½ courgette, julienned
  • ¼ red cabbage, sliced
  • 60 g soybean sprouts
  • 60 g baby spinach
  • 1 tablespoon vegetable oil
  • 2 teaspoon vegetable umami seasoning (e.g. Yondu All-Purpose Savoury Seasoning)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 spring onions, sliced
  • 2 tablespoons Gochujang (Korean chilli paste)


In a pan over high heat, add a drizzle of vegetable oil and cook the following vegetables one by one (mushrooms, carrot, courgette, cabbage). Season each with a few drops of vegetable umami seasoning (e.g. Yondu All-Purpose Savoury Seasoning) right before taking out of the pan.

In a separate pan over high heat with few drops of oil, cook the soybean sprouts for 2 minutes, then transfer to a bowl and season with a drizzle of vegetable umami seasoning (e.g. Yondu All-Purpose Savoury Seasoning) and half teaspoon of sesame oil. Add sesame seeds and stir well. Repeat the same process with spinach, but cook for only 30 seconds on a pan before seasoning.

Divide the rice into two bowls. Place vegetables over the rice in separate piles and finish with spring onion and sesame seeds on top.

Serve with Gochujang on the side, to personal preference for spiciness.

Additonal notes

Recipe courtesy of Yondu

“If you want to add some protein, you can include some diced stir-fried tofu. And of course, feel free to change the variety of vegetables to your preference or by the season.”

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