Brown Rice Bibimbap

Brown Rice Bibimbap

with Veggies and Soy Ginger Sauce

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Grain bowls are having something of a moment lately, popping up everywhere from trendy restaurants to social media feeds. But with bibimbap, Korea perfected the art of the bowl way before snapping smartphone photos of your dinner ever became a thing. Our version packs ribbons of carrot and zucchini, tender mushrooms, bite-size broccoli florets, and a drizzle of ginger and soy on top.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Brown Rice

1 unit


1 unit


8 ounce

Broccoli Florets

4 ounce

Button Mushrooms

2 clove


1 thumb


2 unit


5 teaspoon

White Wine Vinegar

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Seeds

3 teaspoon


Not included in your delivery

1 teaspoon


1 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat12 g
Saturated Fat1 g
Carbohydrate88 g
Sugar13 g
Dietary Fiber11 g
Protein17 g
Cholesterol0 mg
Sodium1330 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add rice and cook until tender, 25-30 minutes. Drain and return to pot. Keep covered until rest of meal is ready.


Wash and dry all produce. While rice cooks, peel carrot. Using a vegetable peeler, shave it into ribbons, running blade down the length. Repeat with zucchini. Cut any large broccoli florets into small, bite-size pieces. Trim, then thinly slice mushrooms. Mince or grate garlic. Peel and mince ginger.


Trim scallions, then cut into 3-inchpieces. Halve each piece lengthwise, then slice as thinly as possible to create matchstick-shaped slices. In one small bowl, toss scallions with vinegar and a pinch of salt and set aside. In another small bowl, stir together soy sauce, garlic, ginger, and 1 tsp sugar.


Heat a drizzle of oil in a large pan over medium heat. Add carrot and zucchini. Cook, tossing frequently, until tender but still crisp, 4-5 minutes. While carrot and zucchini cook, place broccoli in a medium bowl with a splash of water and cover bowl with plastic wrap. Poke a few holes in wrap. Microwave on high until just starting to become tender, about 1 minute.


Remove carrot and zucchini from pan once done and set aside. Heat a large drizzle of oil in same pan over medium heat. Add broccoli and mushrooms and cook, tossing, until completely tender, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.


Pour soy sauce mixture into same pan. Bring to a simmer and let cook until slightly thickened, 1-2 minutes. Divide rice between bowls. Arrange carrot, zucchini, broccoli, and mushrooms on top. Garnish with scallions and sesame seeds. Drizzle with sauce from pan and sriracha (to taste).