Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Vegetarian Bibimbap


Serves 4


1 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
Kosher salt
1 teaspoon sugar
1 pickling cucumber, thinly sliced
Vegetable oil, for pan frying
1 bunch bunshimeji or similar mushrooms, roots trimmed
1 zucchini, 1/2″ dice
2 tablespoons sweet soy sauce (kecap manis), or regular soy sauce
2 big handfuls mung bean sprouts
1 tablespoon toasted Asian sesame oil
1 pound tofu, prepared for making as per How To Make Tofu Really Freaking Delicious
4 poached, soft boiled, or fried eggs
Plenty of cooked white Asian rice (like Kokuho rose or other similar short grained varieties), held hot
1 bunch scallions, thinly sliced
1 handful pea vines or other shoots, washed and dried
Kochujang, for serving



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook