Vegetarian Bibimbap
with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions
- Soy
- Wheat
- Eggs
Bibimbap translates to “mixed rice” in Korean. This traditional Korean dish can be made with almost any ingredients, but always starts with a bed of rice and a medley of sautéed vegetables. A perfectly fried egg makes an excellent addition!
Ingredients
6 ounce
Baby Broccoli
1 piece
Carrots
2 clove
Garlic
1 thumb
Ginger
3 teaspoon
Hot Sauce
8 ounce
Button Mushrooms
¾ cup
Brown Rice
2 unit
Scallions
1 tablespoon
Sesame Seeds
1 jar
Soy Sauce Jar
(Contains: Soy, Wheat)
1 piece
Zucchini
2 tablespoon
White Wine Vinegar
Not included in your delivery
unit
Sugar
2 unit
Eggs*
(Contains: Eggs)
unit
Salt
unit
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Cook the rice: Wash and dry all produce. Bring a medium pot of water to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minutes, until tender. Drain, (just like pasta) and return to the pot. Keep covered until the rest of the meal is ready.
Peel the carrot with a peeler and shave it into ribbons lengthwise. Repeat with the zucchini. Trim the ends of the scallions, then thinly slice. Cut the broccolini into 1-inch pieces. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger.
Toss the scallions in a small bowl with the vinegar and a pinch of salt.
Make the ginger-soy sauce: In a another small bowl, combine the soy sauce, garlic, ginger, and 1 teaspoon sugar.
Heat a drizzle of olive oil in a large pan over medium heat. Add the carrots and season with salt and pepper. Cook, tossing for 4-5 minutes, until crisp-tender. Remove from the pan and set aside. Repeat with the zucchini. Remove from the pan and set aside. Add the broccolini and mushrooms and a drizzle of oil to the pan and cook, tossing for 6-8 minutes, until golden brown and slightly crispy. Season with salt and pepper and set aside with the other veggies. Optional: If you’ve got them, this would be the time to fry up two sunny-side eggs in the pan! If not, proceed to step 6.
Pour the ginger-soy sauce into the pan, reserving a spoonful. Simmer for 1-2 minutes, until thickened.
Plate and serve: Plate the rice and arrange the zucchini, carrots, broccolini, and mushrooms on top. Sprinkle with pickled scallions and sesame seeds. Top with the sunny-side eggs, if using. Drizzle with the reserved ginger-soy sauce and hot sauce (to taste). Enjoy!
