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Vegetarian Spicy Korean Bibimbap Bowls!

Vegetarian Spicy Korean Bibimbap Bowls

Course Lunch, Dinner, Appetizer
Cuisine Korean
Cook Time 30 minutes
Total Time 30 minutes
Servings 2
Calories 404kcal


  • 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!


Calories: 404kcal | Carbohydrates: 106g | Protein: 20g | Fat: 14g