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Zucchini & Mushroom Bibimbap Bowls

Zucchini & Mushroom Bibimbap Bowls

with Sweet Sesame Sauce & a Fried Egg

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The only thing more fun than saying “bibimbap?” Eating it! Our riff on the classic Korean dish is positively bursting with flavorful veggies. Sweet carrot ribbons, tender zucchini, mighty mushrooms, and pickled scallions are arranged over a bed of steamy rice, just waiting to be mixed up and dug into. But not so fast! The bowl gets drizzled with an addicting sesame-sriracha-soy sauce, then topped with our favorite accompaniment: a perfect fried egg.

Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Tags:VeggieCalorie Smart
Allergens:SoyWheatEggsMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb

Ginger

2 unit

Scallions

3 ounce

Carrot

1 unit

Zucchini

4 ounce

Button Mushrooms

¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Sriracha

2 unit

Eggs

(ContainsEggs)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber4 g
Protein14 g
Cholesterol200 mg
Sodium990 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
Peeler
Small pot
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice mushrooms.

2

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle. In a separate small bowl, combine sesame oil, soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and up to 1 tsp sriracha (save any remaining for serving).

4

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with veggies. Wipe out pan.

5

Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

6

Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange carrot, zucchini, and mushrooms on top. Top each bowl with a fried egg and pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.