Veggie Bibimbap Rice Bowl
with Sweet Sesame Sauce and a Fried Egg
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. We’re talking runny yolks, folks.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 unit
Zucchini
2 unit
Scallions
4 ounce
Button Mushrooms
3 unit
Carrots
5 teaspoon
White Wine Vinegar
1 teaspoon
Sriracha
1 tablespoon
Sesame Oil
1 thumb
Ginger
1.5 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 unit
Eggs
(Contains Eggs)
Not included in your delivery
2 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve zucchini lengthwise; cut crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating until you get to the core. Discard core. Peel and mince or grate ginger.
Melt 1 TBSP butter in small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, about 2 minutes. Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low. Cook until water has absorbed and rice is tender, 1520 minutes.
Meanwhile, in a small bowl, toss scallion whites with vinegar and a pinch of salt. Set aside to marinate. In another small bowl, combine sesame oil, 1 TBSP sugar, up to 1 tsp sriracha, and 1½ TBSP soy sauce (we sent more).
Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot; season with salt and pepper. Cook until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook until tender, 5-6 minutes. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook until tender, 3-5 minutes. Season with salt and pepper. Transfer to bowl with other veggies.
Wipe out pan used to cook veggies. Heat 1 TBSP oil in same pan over medium heat. Once hot, crack eggs into pan and cover. Cook until whites are set but yolks are still runny, about 3 minutes. Season with salt.
Fluff rice with a fork. Season with salt and pepper and divide between bowls. Arrange carrot, zucchini, and mushrooms on top. Top with eggs and pickled scallion whites. Drizzle with sauce and any remaining sriracha (to taste). Sprinkle with scallion greens and serve.
