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Vital Recipe: Vegetarian Bibimbap w/ a Vital Farms egg

In the summer months, who wants to spend a lot of time over the stove? We like to eat healthy and easy to prepare meals using fresh ingredients. Enjoy this perfect summer recipe from Vital Farms contributor Pooja Mottl.

Pronounced “Bee Beem Bop”, this dish is a highly nourishing classic meal in Korean cuisine. It’s composed of sautéed vegetables, rice, raw or cooked egg, and if desired, meat, usually beef. The word Bibimbap translates to “mixed rice”. This dish is a rainbow of colors, tastes, aromas and textures – an unbelievable main course that is guaranteed to make your taste buds sing. The dish is thought to have originated in the Royal Courts of Korea. I enjoy thoroughly mixing the ingredients together before the first bite, which provides for full-on, unbridled flavor! The best part about it? You’re eating whole foods that elevate your wellness with each forkful.




Pooja’s Vegetarian Bibimbap

Yield: 2 servings

Total Time: 20 minutes


4 teaspoons cold pressed toasted sesame oil

1 to 2 pasture raised, Vital Farms eggs

1 ½ cups cooked brown rice

3 garlic cloves, minced

½ cup julienned carrots

½ cup thinly sliced zucchini

1 scallion, thinly sliced

1 cup chopped mushrooms (shitake preferred)

2 packed cups baby spinach

2 teaspoons gomasio*

2 teaspoons gochujang, or to taste (hot chili/hot pepper sauce and honey)

½ to one whole sheet Nori, crinkled or torn into small pieces (optional)


  1. In a large sauté pan, warm teaspoon of oil, then cook eggs over well (or to your liking). Remove egg from pan and set aside to cool.
  2. In the same pan, add rice and cook a few minutes until thoroughly warmed, making sure to spread rice throughout pot to ensure all grains get coated with oil. If you need to use a touch more oil at this stage, go ahead. Remove rice and transfer to large mixing bowl or serving bowl.
  3.  Add remaining oil and warm over medium heat. Add garlic and carrots, and cook over high heat for a few minutes. Then add zucchini, scallions and mushrooms and cook for another two minutes. Add spinach and continue to cook until all leaves have wilted and mushrooms and carrots soften. Transfer vegetable mixture to bowl with rice. Stir to combine.
  4. Add gomasio, crinkled nori, and hot chili paste, mix to thoroughly combine.
  5. Using a sharp knife, cut fried egg into strips and place over the top of rice and vegetable mix.


  • You can find gochujang at a Korean or Asian grocery or online. If you don’t have access to it in your vicinity, you may use hot chili or hot pepper sauce and a honey as a substitute.

* I use gomasio from EDEN brand and pasture raised eggs from Vital Farms.

About the Author:

Pooja Mottl is a Natural Foods Chef and Healthy Eating Coach, trained at the Natural Gourmet Institute in NYC. She is the author of 3-Day Resets: Teaching Your Taste Buds How to Love Healthy Food to be released in early 2014. For more, visit