Vegetarian Bibimbap

Name: Vegetarian Bibimbap
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 8 ounce Mixed Wild Mushrooms; 3 tablespoon Soy Sauce; 2 tablespoon White Wine Vinegar; 2 unit Scallions; 2 clove Garlic; 1 thumb Ginger; ¾ cup Brown Rice; 1 unit Zucchini; 1 unit Carrots; 1 tablespoon Sesame Seeds; 1 teaspoon Sugar; 1 tablespoon Olive Oil; 1 tablespoon Hot Sauce; unit Baby Broccoli

Recipe Development TeamPublished on July 28, 2015

4.0

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Bibimbap translates literally 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:

Gluten-free

•Vegan

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 2 people

8 ounce

Mixed Wild Mushrooms

3 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

2 tablespoon

White Wine Vinegar

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

¾ cup

Brown Rice

1 unit

Zucchini

1 unit

Carrots

1 tablespoon

Sesame Seeds

1 tablespoon

Hot Sauce

unit

Baby Broccoli

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories447 kcal

Energy (kJ)1870.2 kJ

Fat12 g

Carbohydrate78 g

Dietary Fiber9 g

Protein15 g

Sodium1029 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

•Pot

•Strainer

•Peeler

•Bowl

•Small Bowl

•Pan

Instructions

1

Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minute. Once the rice is tender, drain and return to the pot. Cover and allow to steam

2

Peel the carrot and shave into ribbons with the peeler, rotating carrot as necessary. Shave the zucchini into ribbons, discarding the seedy core. Trim the scallions, then cut half lengthwise. Thinly slice the scallions lengthwise. Thinly slice the mushrooms. Peel and mince the ginger. Mince or grate the garlic

3

Make the ginger-soy sauce: combine soy sauce, sugar, garlic and ginger in a bowl

4

Pickle the scallions: quickly pickle the scallions by marinating them in a small bowl with the vinegar and a pinch of salt.

5

Heat ½ tablespoon olive oil in a pan over medium heat. Add the carrots and season with salt and pepper. Cook, tossing for 4-5 minutes, until crisp-tender. Set aside. Repeat with the zucchini. Set aside. Add the mushrooms and broccoli to the pan and cook for 6-7 minutes, tossing, until broccoli is tender and mushrooms have browned. Season with salt and pepper. Set aside. If you have eggs handy, this would be the time to cook 2 sunny side eggs

6

Pour the sauce into the pan and cook for a minute or two, until thickened

7

Plate the rice and arrange the zucchini, carrots, broccoli, and mushrooms on top. Top with the pickled scallions. Sprinkle with sesame seeds. Top with the sunny side up eggs, if using. Drizzle with the ginger-soysauce and sriracha, to taste