Korean Meatball Bibimbap


  • Cutting Vedge™ Plant-Based Meatballs
  • 1 cup Cooked White Rice
  • 2 Carrots, thinly sliced
  • 2 cups Spinach
  • 2 small Cucumbers, thinly sliced
  • 2 Eggs
  • 1 Scallion, thinly sliced
  • 1 teaspoon Toasted Sesame Seeds
Bibimbap Sauce:
  • 4 Tablespoons Gochujang
  • 2 teaspoons Soy Sauce
  • 2 teaspoons Sesame Oil
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Sugar


  1. Preheat the oven/toaster oven to 400°F and bake the Cutting Vedge™ Plant-Based Meatballs on ungreased baking sheet for 10-12 minutes, until heated through and lightly browned.
  2. Heat a skillet on high heat then add the thinly sliced carrots and spinach with about 4 tablespoons of water. Cover and lower the heat to medium to allow the vegetables to steam for 3-4 minutes.
  3. In another small skillet, fry the eggs.
  4. Make the bibimbap sauce by mixing all of the ingredients in a bowl.
  5. To build the bibimbap, add cooked rice to a bowl then top with the vegetables, Cutting Vedge™ Plant-Based Meatballs and fried egg. Drizzle with the bibimbap sauce and garnish with sliced scallions and toasted sesame seeds.

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