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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Mixed Wild Mushrooms
(Contains Soy, Wheat)
White Wine Vinegar
Not included in your delivery
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
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
Make the ginger-soy sauce: combine soy sauce, sugar, garlic and ginger in a bowl
Pickle the scallions: quickly pickle the scallions by marinating them in a small bowl with the vinegar and a pinch of salt.
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
Pour the sauce into the pan and cook for a minute or two, until thickened
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