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Veggie Bibimbap Rice Bowl

Veggie Bibimbap Rice Bowl

with Sweet Sesame Sauce and a Fried Egg

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Rated 3.1 / 4out of 507 ratings
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The only thing more fun than saying “bibimbap?” Eating it! Our riff on the classic Korean dish is positively bursting with flavorful veggies. Sweet carrot ribbons, tender zucchini, mighty mushrooms, and pickled scallions are arranged over a bed of steamy rice, just waiting to be mixed up and dug into. But not so fast! The bowl gets drizzled with an addicting sesame-sriracha-soy sauce, then topped with our favorite accompaniment: a perfect fried egg. We’re talking runny yolks, folks.

Tags:Veggie
Allergens:SoyEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Jasmine Rice

1 unit

Zucchini

2 unit

Scallions

4 ounce

Button Mushrooms

3 unit

Carrot

5 teaspoon

White Wine Vinegar

1 teaspoon

Sriracha

1 tablespoon

Sesame Oil

1 thumb

Ginger

1.5 tablespoon

Soy Sauce

(ContainsSoy)

2 unit

Eggs

(ContainsEggs)

Not included in your delivery

2 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber4 g
Protein14 g
Cholesterol200 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Strainer
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Halve zucchini lengthwise; cut crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating until you get to the core. Discard core. Peel and mince or grate ginger.

Cook Rice
Cook Rice
2

Melt 1 TBSP butter in small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, about 2 minutes. Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low. Cook until water has absorbed and rice is tender, 1520 minutes.

Pickle Scallions and Make Sauce
Pickle Scallions and Make Sauce
3

Meanwhile, in a small bowl, toss scallion whites with vinegar and a pinch of salt. Set aside to marinate. In another small bowl, combine sesame oil, 1 TBSP sugar, up to 1 tsp sriracha, and 1½ TBSP soy sauce (we sent more).

Cook Veggies
Cook Veggies
4

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot; season with salt and pepper. Cook until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook until tender, 5-6 minutes. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook until tender, 3-5 minutes. Season with salt and pepper. Transfer to bowl with other veggies.

Fry Eggs
Fry Eggs
5

Wipe out pan used to cook veggies. Heat 1 TBSP oil in same pan over medium heat. Once hot, crack eggs into pan and cover. Cook until whites are set but yolks are still runny, about 3 minutes. Season with salt.

Finish and Serve
Finish and Serve
6

Fluff rice with a fork. Season with salt and pepper and divide between bowls. Arrange carrot, zucchini, and mushrooms on top. Top with eggs and pickled scallion whites. Drizzle with sauce and any remaining sriracha (to taste). Sprinkle with scallion greens and serve.