Alpha Foodie’s Rainbow Vegetarian Bibimbap

This delicious Rainbow Vegetarian Bibimbap recipe is the perfect meal in a bowl! With a variety of taste, texture and colour – there is something for everyone and it’s surprisingly easy to put together. If you haven’t heard of ‘Bibimbap’ before, it is a Korean dish that is akin to a stir-fried rice with loads of veggie and protein toppings.

PREP TIME: 15 Minutes COOK TIME: 30-60 Minutes

Serves: 4


1.5 cups short-grain brown rice

3 Clarence Court Burford Brown eggs

1 cup cucumber sesame salad

1 cup shredded carrot

1 cup red cabbage

1 cup mung bean sprouts

1 cup spring onion

1 cup Chinese cabbage

1 cup mushrooms (I used Golden Enoki mushrooms)

1 cup broccoli sprouts

1 cup wilted the spinach

Sesame seeds

Hot sauce of choice

A handful of edamame seeds (optional)

A handful of radish sprouts (optional)

A handful of edible flowers (optional)

For colouring the sprouts:

Mung bean sprouts

1 tbsp white vinegar

A handful of shredded red cabbage (for purple colour)

1 small beetroot (for pink/reddish colour)

For the cucumber sesame salad:

1 cucumber

2 tsp white vinegar

1 tbsp soy sauce

1 tbsp sesame oil

1/2 tsp sesame seeds

1 tBsp sugar (I used coconut sugar)

1/8 tsp chilli powder

2-3 spring onions


1. (Optional step, can be done well in advance or skipped) To colour the mung bean sprouts purple, add a handful of sprouts to a bowl with a handful of shredded red cabbage and cover with hot water.

2. Add 1 tbsp of white vinegar and stir. Set aside. To colour the mung bean sprouts pink/reddish, add a handful of sprouts to a bowl with a few slices of beetroot and cover with hot water.

3. Add 1 tbsp of white vinegar and stir. Set aside. Leave them to rest for about 1 hour. The longer you wait, the deeper the colour would be.

4. Before you cook the rice, first make sure to rinse it well so that all the starch gets washed away. About 3-4 times does the trick – this is the key to beautifully fluffy rice! It’s best to rinse it until the water becomes perfectly clear. As you can see in the photo below, when you first rinse it, the water is very murky. After 3-4 rinses, the water was clear.

5. To cook 1.5 cups of rice, add 3 cups of water in the saucepan. Bring to a boil. As soon as it’s boiling, cover and leave to simmer until all the water is absorbed. The rice is ready when all the water gets absorbed and it becomes fluffy.

6. To prepare the cucumber sesame salad, mix all the ingredients in a bowl and mix well.

7. Cut the cucumber into slices or shreds, then add it to the bowl and mix well. Prepare the rest of the ingredients: Cut the carrots, cabbage, and spring onion. You can wilt the spinach by covering it with hot water for 1-2 minutes. Then just make sure to squeeze out all the liquid. If you coloured the sprouts using red cabbage, then you can use this cabbage within the dish. If not, then you can gently cook it in boiling water for a few minutes, to soften.

8. Cook the mushrooms with sesame oil for a few minutes. When all your ingredients are ready, you can assemble the rainbow bibimbap in a big pan or a wok. Add the rice at the bottom, then arrange all the ingredients on top of it, leaving free space in the centre.

9. Cover the middle of the rice with hot sauce – as little or as much as you like. Finally, crack open 3 Clarence Court Burford Brown eggs, remove the egg white and place the yolks on top of the hot sauce. Your vegetarian rainbow bibimbap is ready to be mixed and served!

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