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Vegetarian Bibimbap Bowls


Jasmine Rice, 1/2 cup, 1 cup, 1 1/2 cups

Cooking Oil*, 1 tablespoon, 2 tablespoons, 3 tablespoons

Button Mushrooms, Sliced, 8 oz., 16 oz., 24 oz.

Soy Sauce, 2 Tbsp., 4 Tbsp., 6 Tbsp.

Sesame Oil, 1 tsp., 2 tsp., 3 tsp.

Carrot Noodles, 4 oz., 8 oz., 12 oz.

Baby Spinach, 2 oz, 4 oz., 6 oz.

Green Onions, 2 each

Sriracha, 1 Tbsp., 2, 3


In a large nonstick skillet, heat half of the cooking oil over medium heat. Add mushrooms and saute for 3 to 4 minutes. Season with some of the soy sauce and a small drizzle of sesame oil and transfer to a bowl. Add half of the remaining cooking oil to the same pan, followed by the carrot noodles. Saute for 2 to 3 minutes, stirring often, or until carrots are just crisp-tender. Season to taste with soy sauce and a drizzle of the sesame oil and transfer to the bowl with the mushrooms.

Add remaining oil to the pan, followed by the spinach. Saute for 1 to 2 minutes, or until spinach just wilts. Season to taste with soy sauce and a drizzle of sesame oil and transfer to bowl with with mushrooms and carrots.

Cook rice in the microwave according to package directions. To serve, spoon rice into the bottom of a wide, shallow bowl. Top with the cooked veggies, sliced green onions and serve with sriracha or Gochujang to taste.


Top with a fried or soft-boiled egg, cooked cubed tofu or leftover cooked chicken or beef.

Recipe shown is for 2 servings. 4 serving recipe is in orange. 6 serving recipe is in green.

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