Photo of Veggie bibimbap by WW

Veggie bibimbap

Points® value
Total Time
25 min
10 min
15 min
Traditionally made with beef, this take on the classic Korean rice dish is a thumbs up for vegetarians


Calorie controlled cooking spray

4 spray(s)

Plain Tofu

280 g, extra-firm, cut into 3cm cubes

Egg, whole, raw

4 large, raw

Carrots, raw

250 g, peeled and coarsely grated

Root Ginger

20 g, finely grated


2 clove(s), crushed

Yutaka Korean Kimchi

140 g, spicy (vegetarian)


200 g

Brown Rice, dry

240 g, cooked to pack instructions

Soy Sauce

3 tablespoon(s), dark


  1. Mist a large wok or frying pan with cooking spray and fry the tofu over a medium-high heat for 3-4 minutes or until golden on all sides. Transfer to a plate and keep warm. Mist the pan again and fry the eggs for 3-4 minutes until the whites are crisp but the yolks are still runny, or as desired. Remove to another plate and set aside, covered, to keep warm.
  2. Mist the pan again and fry the carrots, ginger and garlic for 2 minutes, then add the kimchi. Cook for another minute, stirring constantly. Stir in the spinach until wilted, then add the rice and soy sauce and stir until the rice mixture is piping hot. Add the tofu and gently mix in.
  3. Divide between four bowls. Top with a fried egg to serve.


You could add ZeroPoint™ broccoli florets to your meal for a bit of extra crunch and flavour