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Veggie Bibimbap Rice Bowls

Veggie Bibimbap Rice Bowls

with Sweet Sesame Sauce and a Fried Egg

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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:WheatSoyEggsMilk

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

1 unit

Zucchini

4 ounce

Button Mushrooms

2 unit

Scallions

3 ounce

Carrot

1 thumb

Ginger

¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

1 teaspoon

Sriracha

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

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
Carbohydrate75 g
Sugar13 g
Dietary Fiber4 g
Protein14 g
Cholesterol200 mg
Sodium990 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
Peeler
Small pot
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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

Cook Rice
Cook Rice
2

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30-60 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Pickle Scallions and Make Sauce
Pickle Scallions and Make Sauce
3

Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to marinate. In a separate small bowl, combine sesame oil, soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and up to 1 tsp sriracha.

Cook Veggies
Cook Veggies
4

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with other veggies. Wipe out pan.

Fry Eggs
Fry Eggs
5

Heat 1 TBSP oil in pan used to cook veggies over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt.

Finish and Serve
Finish and Serve
6

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