Zucchini & Mushroom Bibimbap Bowls
with Sweet Sesame Sauce & a Fried Egg
- Eggs
- Soy
- Wheat
- Sesame
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! Each bowl gets drizzled with an addicting sesame-Sriracha-soy sauce, then topped with our favorite accompaniment: a perfectly fried egg.
Ingredients
3 ounce
Carrot
2 unit
Eggs
(Contains: Eggs)
1 unit
Zucchini
1 cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
1 teaspoon
Sriracha
1 thumb
Ginger
4 ounce
Button Mushrooms
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot. 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.
• Melt 1 TBSP butter (2 TBSP for extra richness) in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1½ cups water (2½ 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.
• 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).
• 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.
• 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.
• Fluff rice with a fork and season with salt and pepper. • Divide rice 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Customers rave about the complex, authentic Korean flavors and addictive sesame sauce. Some found it too salty or bland and suggest adjusting soy sauce or adding gochujang for more heat.
- Ease of prep: Many loved how surprisingly easy it was to make, though some found it time-consuming with lots of chopping and cooking vegetables separately.
- Suggestions: Try cooking all vegetables together instead of separately to save time. Add gochujang instead of sriracha for more authentic flavor, and consider less ginger in the rice.
- Leftovers: Reheats well and travels nicely, though save frying the egg until right before eating leftovers.
- Timing: Takes longer than estimated — plan for 45-60 minutes rather than the suggested 35 minutes 🍲.
Reviews from our home cooks
Easy to make and absolutely delicious! It's definitely going "on the list." Earlier, we had the beef and veggie bibimbap, which we also enjoyed. I'd say we prefer this vegetarian version to the one with beef. The fried egg was a marvelous addition to the bowl! PS I'm still having trouble making those eye-appealing carrot spirals...just can't seem to get the hang of it and end up just peeling off thin strips.
The Bibimbap bowl meal preparation was straightforward and very tasty. I especially liked the fact the vegetables all came properly packaged so that there was NO spoilage. The Zucchini was crisp and fresh, as were the scallions and the carrot. In previous meals the carrots were just floating around in the paper deliver bag and were limp and nasty. I threw out a cucumber recently because it was also loose in the paper delivery bag and was limp, wrinkled and disgusting.
All the elements of this bibimbap came together perfectly: the simple sauteed veggies, the perfectly balanced ginger rice, the crispy fried egg, and the kick of the sriracha. However, the pickled scallions stole the show, giving it a slight tang and crunch.
First time making bibimbap by myself and it turned out perfect. It took a little work to get the zucchini and carrot strips but it was all worth it.
Bowl recipes should feel quick and easy...this one had a lot of separate steps. And as someone who is used to authentic bibimbap, this one was just ok. A gochujang based sauce would have been better than straight Sriracha.
The mushrooms. Their seemed to be a lot of mushrooms. I've had actual bibimbap at Korean restaurants and I would probably be ok with actual Kimchi, which I did have on hand and added to the meal, I would probably be ok with more unique vegetables to place on top.
I added gochujang and rice vinegar to the sweet sesame sauce to make it more authentic and this was one of my best bibimbap's
Great flavor. Fairly easy to make.. We do not have a veggie spiralizer so the veggies were thicker than the recipe called for but still yummy. Bibimbap is a family fave!
We had been told that the Bibimbap recipes are amazing, this one didn't disapoint. I'm not a big fan of zucchini or mushrooms, but all the ingredients together makes magic. This is one of the best recipes we've had from Hello Fresh.
We love Bibimbap and were so excited to try this recipe. It was amazing. When we recreated, we did it with brown rice and it still was delicious!
