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Vegetarian Bibimbap

Vegetarian Bibimbap

with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions

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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!

Tags:SpicyVeggie
Allergens:SoyWheatEggs

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSoy, Wheat)

1 piece

Zucchini

2 tablespoon

White Wine Vinegar

Not included in your delivery

unit

Sugar

2 unit

Eggs*

(ContainsEggs)

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2054.344 kJ
Calories491 kcal
Fat11 g
Saturated Fat1 g
Carbohydrate87 g
Sugar15 g
Dietary Fiber12 g
Protein17 g
Sodium1126 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
Pot
Strainer
Peeler
Small Bowl
Large Pan
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Toss the scallions in a small bowl with the vinegar and a pinch of salt.

4

Make the ginger-soy sauce: In a another small bowl, combine the soy sauce, garlic, ginger, and 1 teaspoon sugar.

5

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.

6

Pour the ginger-soy sauce into the pan, reserving a spoonful. Simmer for 1-2 minutes, until thickened.

7

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!