Vegetarian Bibimbap
with Shaved Vegetables, Crispy Mushrooms, and Pickled Scallions
Bibimbap is Korean for “mixed rice” and is commonly used as a “clean out the refrigerator” sort of meal. It always starts with a bed of rice and is then topped with a medley of sautéed veggies. We top it of with a perfectly fried egg for a balanced, wholesome, and protein-packed vegetarian dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Button Mushrooms
3 teaspoon
Hot Sauce
1 tablespoon
Sesame Seeds
2 clove
Garlic
6 ounce
Baby Broccoli
¾ cup
Brown Rice
2 unit
Scallions
1 unit
Zucchini
7.5 teaspoon
Soy Sauce
(Contains Soy, Wheat)
1 thumb
Ginger
1 unit
Carrots
2 unit
Eggs
(Contains Eggs)
2 tablespoon
White Wine Vinegar
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Cook the rice: Bring a medium pot of salted water to a boil. Once boiling, add the rice. Cook 25-30 minutes, until tender. Drain and return to the same pot. Keep covered until the rest of the meal is ready.
Wash and dry all produce. Peel the carrot and use a vegetable peeler to shave into ribbons. Repeat with the zucchini. Trim the ends of the scallions, then thinly slice. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger. Trim and cut the baby broccoli into 1-inch pieces.
Toss the scallions in a small bowl with the vinegar and a pinch of salt. In another small bowl, combine the soy sauce, garlic, ginger, and 1 teaspoon sugar.
Heat a drizzle of oil in a large pan over medium heat. Add the carrot and season with salt and pepper. Cook, tossing, for 4-5 minutes, until crisp-tender. Remove from the pan and set aside. Repeat with the zucchini. Remove from the pan and set aside. Add the baby broccoli, mushrooms, and a drizzle of oil to the pan. Cook, tossing, for 6-8 minutes, until golden brown and slightly crispy. Season with salt and pepper and set aside with the other veggies.
Heat a drizzle of oil in the same pan over medium high heat. Crack the eggs into the pan. Fry 1-2 minutes, until whites are set and edges begin to crisp. Cover the pan to finish cooking the eggs to desired doneness. (TIP: Before covering, you can add a teaspoon or so of water to the pan to steam the eggs quickly.) Remove eggs from the pan.
Simmer the sauce: Pour the ginger soy sauce into the pan. Simmer over medium-high heat for 1-2 minutes, until thickened.
Plate and serve: Plate the rice and arrange the shaved vegetables, baby broccoli, crispy mushrooms, pickled scallions and sesame seeds on top. Top with the fried eggs and drizzle with the ginger soy sauce and hot sauce (if desired). Enjoy!
