If you’ve been searching for that healthy weeknight dinner recipe to really take things up a notch, you’ve come to the right place, friend! These Vegetarian Spicy Korean Bibimbap Bowls are ROCKING the boring healthy weeknight food world and coming in strong with deliciously spicy, in-your-face flavors!
Things that make these Vegetarian Spicy Korean Bibimbap Bowls epic:
- A lightly fried egg. ALWAYS A GOOD IDEA.
- Sriracha. Need I say more???
- Lots of veggies….so lots of nutrition!
- EASYYYYY peasy to make.
- Zucchini noodles (check out the One-Pot Shrimp Scampi w/ Zucchini Noodles post on how to make them).
And that’s just to name a few! I am LOVING these bowls, y’all.
I actually used two kinds of noodles in this recipe. Zucchini noodles (Zoodles?), and these really easy-to-make Udon Noodles. As in, 2-minutes and they’re done easy! The BEST.
And since it’s now the end of summer, I’ve been looking for what I consider “transitional” recipes. In other words, recipes that are somewhat fall-ish, but still have summer vibes to them. I mean, even though we’ve had a strangely cooler week than usual here in Texas, we all know fall doesn’t come until October over in this part of the world! Which is a very sad thing, since I’m pretty much craving fall recipes ALREADY.
These Vegetarian Spicy Korean Bibimbap Bowls are PERFECT for that transition!
Warm, cozy, and in a bowl (giving off all the fall vibes), but loaded with zucchini and fresh veggies to keep them light and fresh for those end-of-summer feels. Summer going into fall via delicious Korean bibimbap bowls. We’re doing this!
Here’s the recipe:
Vegetarian Spicy Korean Bibimbap Bowls
- 2 medium zucchini
- 1 cup shredded carrots
- 1/4 cup shredded red cabbage
- 16 oz . mushrooms
- 1/2 Tbsp sesame oil
- 1 package udon noodles 2 servings
- 1/2 Tbsp coconut oil
- 2 Eggs
- 2 Tbsp sriracha
Cook the spirzalized zucchini, shredded carrots, and red cabbage in about 1 1/2 cups of water until the vegetables have softened (but still have a little bit of crunch to them).
While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size.
Microwave the udon noodles according to directions.
Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms.
Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook.
Top each bowl with an egg and sriracha. Serve and enjoy!