Katy Beskow’s 15 Minute Vegan: Korean-style Bibimbap Bowls

Eat through the mountain of hot, sweet vegetables to a base of crisp, fried rice. Cooked, leftover basmati rice works best in this recipe, as it is fragrant and naturally starchy.

Katy Beskow's Vegan on a Dime: Korean-style Bibimbap Bowls

Foodies Katy Beskow’s 15 Minute Vegan: Korean-style Bibimbap Bowls Katy Beskow’s 15 Minute Vegan: Korean-style Bibimbap Bowls Print This
Serves: 2
Nutrition facts: calories fat
Rating: 3.5/5
( 2 voted )


  • 3 tbsp sunflower oil
  • 6 tbsp cooked or leftover
  • basmati rice
  • 10 button mushrooms, brushed clean
  • 4 radishes, finely sliced
  • 1 carrot, peeled and very finely sliced
  • 1 small courgette, very finely sliced
  • 2 tbsp frozen or fresh podded edamame beans
  • Handful of spinach
  • 1 tbsp dark soy sauce
  • ½ tsp soft brown sugar
  • 1 red chilli, deseeded and finely sliced
  • 1 spring onion, sliced
  • 1 tbsp sesame seeds


There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using in this recipe.

Heat 2 tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake. Cook for 5 minutes until the base of the rice becomes crisp, then remove and separate into two bowls.

Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for 2–3 minutes. Spoon in the soy sauce and brown sugar, then stir-fry for a further 2 minutes.

Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.

15 Minute Vegan: On a Budget by Katy Beskow, Quadrille, £15. Photo: Dan Jones.

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