HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrown Rice Bibimbap
Brown Rice Bibimbap

Brown Rice Bibimbap

with Veggie Ribbons and Soy Ginger Sauce

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Grain bowls are having something of a moment lately, popping up everywhere from trendy restaurants to social media feeds. But with bibimbap, Korea perfected the art of the bowl way before snapping smartphone photos of your dinner ever became a thing. At its most basic, the dish consists of rice topped with a variety of veggies, proteins, and a fiery sauce. Our version packs ribbons of carrot and zucchini, along with tender baby broccoli and mushrooms drizzled in ginger and soy.


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

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Button Mushrooms

3 teaspoon

Hot Sauce

1 tablespoon

Sesame Seeds

2 clove


6 ounce

Baby Broccoli

¾ cup

Brown Rice

2 unit


1 unit


1.5 ounce

Soy Sauce

(ContainsSoy, Wheat)

1 thumb


1 unit


2 tablespoon

White Wine Vinegar

Not included in your delivery

1 teaspoon


1 tablespoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat13 g
Saturated Fat1.5 g
Carbohydrate64 g
Sugar12 g
Dietary Fiber11 g
Protein17 g
Cholesterol0 mg
Sodium1320 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add rice and cook until tender, 25-30 minutes. Drain and return to pot. Keep covered until rest of meal is ready.


Wash and dry all produce. While rice cooks, peel carrot. Using a vegetable peeler, shave it into ribbons, running blade down the length. Repeat with zucchini. Trim scallions, then thinly slice into 3-inch-long, matchstick-sized strands. Chop baby broccoli into bite sized pieces. Thinly slice mushrooms. Mince or grate garlic. Peel and mince ginger.


In one small bowl, toss scallions with white wine vinegar and a pinch of salt. Set aside to allow scallions to quick-pickle. In another small bowl, stir soy sauce, garlic, ginger, and 1 tsp sugar until sugar dissolves.


Heat a drizzle of oil in a large pan over medium heat. Add carrot. Season with salt and pepper. Cook until tender but still crisp, 4-5 minutes, tossing frequently. Remove from pan and set aside. Add another teaspoon oil to pan and repeat with zucchini, removing from pan once cooked. Add baby broccoli, mushrooms, and a drizzle of oil to pan and toss until tender, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.


Pour soy sauce mixture into same pan. Bring to a simmer and let cook until slightly thickened, 1-2 minutes.


Divide rice between plates. Arrange carrots, zucchini, baby broccoli, and mushrooms on top. (TIP: If adding an egg, place it on top of veggies.) Garnish with scallions and sesame seeds. Drizzle with sauce from pan and hot sauce (to taste).