Chili Crisp & Egg Bibimbap
with Purple Sweet Potato, Zucchini & Gochujang Aioli
- Eggs
- Sesame
- Wheat
- Soy
Roasted sweet potato and zucchini meet fluffy rice in this Korean-inspired bowl topped with homemade sesame chili crisp, a runny fried egg, and creamy gochujang aioli. The crisp sizzles garlic, scallions, and crispy onions into liquid gold that transforms humble ingredients into pure bliss. Grab your chopsticks and dive in!
Ingredients
2 unit
Eggs
(Contains: Eggs)
1 unit
Zucchini
¾ cup
Jasmine Rice
1 clove
Garlic
½ teaspoon
Korean Chili Flakes
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 unit
Purple Sweet Potato
2 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Salt
5 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, dice sweet potato into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Gently crush crispy fried onions in their package.
-
Toss sweet potato and zucchini on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.
-
Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, in a medium, preferably nonstick, pan, combine 4 TBSP oil, garlic, scallion whites, sesame seeds, crispy fried onions, ¼ tsp salt, and as many chili flakes as you like (8 TBSP oil and ½ tsp salt for 4 servings); heat over medium-high heat.
-
Once sizzling, cook, stirring frequently, until garlic is golden brown and mixture is fragrant, 2-3 minutes.
-
Turn off heat; transfer to a small heatproof bowl. Wash out pan.
-
When veggies have 5 minutes remaining, heat a drizzle of oil in pan used for chili crisp over medium heat.
-
Once hot, crack eggs into pan and cover. Fry to preference; season with salt and pepper.
-
Fluff rice with a fork.
-
Divide rice between bowls; top with roasted veggies and fried eggs in separate sections. Drizzle with gochujang aioli and chili crisp. Garnish everything with scallion greens and serve. TIP: This dish is meant to be mixed in the bowl before being enjoyed!
