Veggie Bibimbap Rice Bowls
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Veggie Bibimbap Rice Bowls

Veggie Bibimbap Rice Bowls

with Sweet Sesame Sauce & a Fried Egg

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.

Consuming raw or undercooked eggs may increase your risk of foodborne illness.


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

Total Time30 minutes
Prep Time


serving amount

1 unit


4 ounce

Button Mushrooms

2 unit


3 ounce


1 thumb


¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

1 teaspoon


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 unit


(Contains Eggs)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)

1 tablespoon





Nutrition Values

/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat28 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.


Small pot
Small Bowl
Large Pan
Medium Bowl



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

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 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

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

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high 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. Season with salt and pepper. 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

Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

Finish and Serve

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