Vegetarian Bibimbap
with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Kosher Salt
unit
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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!
