• 1 Dr. Praeger’s Bibimbap Veggie Burger 
  • 1/4 cup shiitake mushroom
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • 2 tsp rice wine vinegar
  • 1/4 cup carrots, cut into matchsticks
  • ½ cup beansprouts
  • 1 1/2 cups fresh spinach
  • 1 cup cooked brown rice
  • 1/4 cup kimchi
  • 1 tbsp Gochujang sauce
  • 1 fried egg OR ¼ cup tofu
  • Sesame seeds to garnish


  1. Pre-heat the oven to 450 degrees. Chop burger into strips and arrange on a parchment lined baking sheet. Bake for 7 minutes, flipping the burgers over at the 5 minute mark.
  2. While the burgers cook, sauté mushrooms and garlic in sesame oil and vinegar for 3 minutes.
  3. Add carrots and bean sprouts to pan with the mushrooms. Sauté for 1 minute, then add the spinach. Cook for 1 more minute, then remove from heat.
  4. Place the cooked rice in a bowl and top with the burgers, mushrooms, carrots, bean sprouts, spinach and kimchi.
  5. Pour Gochujang sauce over the bowl, then top with a fried egg or tofu.
  6. Sprinkle sesame seeds over the bowl before serving.