Sweet Potato Bibimbap Recipe

Sweet Potato BibimbapImages by Rikki Snyder

Bibimbap! Have you ever heard of it? You’ll adore it!

What precisely is bibimbap? It’s a conventional Korean dish which interprets to “combined rice” (bibi = combined, bap = rice). A wide range of sautéed, uncooked, and pickled greens are served on high of white rice with a uncooked or over-easy egg and sliced meat. I took the Make it Meatless method to this bibimbap by substituting roasted candy potato slices for the meat. Candy potatoes for meat? Does that sound like a wierd substitution? I guarantee you, it merely works! The candy potatoes are filling, flavorful, and add life to the meal.

Sweet Potato Bibimbap Ingredients
Considered one of my favourite components about this dish is how a lot selection goes into the bowl. You’ll be able to decide and select your favourite greens, and create a mixture of uncooked and cooked greens with a tasty sauce. I went with sautéed shiitake mushrooms and candy potatoes, which I served with uncooked shredded carrot, eggs, pickled cucumbers (I used store-bought, however I’ve linked to a recipe within the ingredient record in case you can’t discover them!), kimchi, and a gingery chili garlic sauce drizzled over every little thing.

Sweet Potato Bibimbap
These bowls are so flavorful and satisfying that it took solely a cut up second to understand they’d be a staple in my family.


Candy Potato Bibimbap

Sweet Potato Bibimbap Recipe

A vegetarian model of bibimbap made with roasted candy potatoes. Impressed by Bon Appetit’s Bibimbap At Residence.

  • Prep Time: 15 minutes
  • Prepare dinner Time: 1 hour
  • Whole Time: 1 hour 15 minutes
  • Yield: four servings


For the Sauce:

  • half cup low-sodium soy sauce
  • 2 inexperienced onions, thinly sliced
  • 1 clove garlic, minced
  • 2 tsp garlic chili sauce
  • 1 tsp recent grated ginger
  • 1 tbsp rice vinegar

For the Mushrooms:

  • 1 tbsp gentle sesame oil (or every other neutral-flavored oil with a excessive smoke level)
  • 6 ozshiitake mushrooms, thinly sliced (discard stems)
  • 1 tbsp sauce

For the Fried Eggs:

  • 1 tbsp gentle sesame oil (or every other neutral-flavored oil with a excessive smoke level)
  • four eggs

For the Bowl:

  • four cups cooked brown rice
  • 1 giant roasted candy potato, sliced
  • sesame seeds
  • kimchi
  • grated carrots
  • pickled cucumbers
  • mung bean sprouts


To Put together the Sauce:

  1. Whisk all the elements for the sauce collectively in a small bowl. Put aside.

To Prepare dinner the Mushrooms:

  1. Warmth the oil in a big skillet over medium-high warmth. Add the mushrooms and prepare dinner till the liquid is launched after which evaporated, about 5 minutes, stirring typically.
  2. Stir in 1 tablespoon of the ready sauce and prepare dinner about 1 minute extra, till absorbed. Switch the mushrooms to a bowl and wipe out the pan.

To Fry the Eggs:

  1. Warmth the oil over medium warmth in the identical skillet you cooked the mushrooms in.
  2. As soon as the oil is heated, crack the eggs into the pan. (There needs to be room for all four in case your skillet is giant sufficient; if not, prepare dinner them in batches.) Let the eggs prepare dinner till set, then take away from warmth. (You’ll be able to flip the eggs and prepare dinner them on each side in case you’re not a runny yolk fan!)

To Assemble the Bowls:

  1. Divide the rice into four bowls.
  2. High the rice with candy potato slices, mushrooms, and one egg. Let everybody add the remaining elements to their liking; serve with sauce.


Roast the candy potato at 400°F for 40–60 minutes, till tender.


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