Zucchini & Snap Pea Bibimbap Bowls
with Sweet Sesame Sauce
The only thing more fun than saying “bibimbap”? Eating it! Our riff on the classic Korean rice bowl is positively bursting with flavorful veggies. Sweet carrot ribbons, tender zucchini, lightly charred snap peas, 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 addictive sesame-Sriracha-soy sauce for a touch of savory-sweet heat in every bite.
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
1 thumb
Ginger
2 unit
Scallions
3 ounce
Carrot
1 unit
Zucchini
¾ cup
Jasmine Rice
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains Sesame)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
4 ounce
Sugar Snap Peas
Not included in your delivery
2 unit
Eggs
(Contains Eggs)
5 teaspoon
Cooking Oil
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim 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 remove strings from snap peas.
• Heat a drizzle of oil 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.
• 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 half the Sriracha (save the rest 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 snap peas and another drizzle of oil to same pan. Cook, undisturbed, until charred on one side, 1-2 minutes. Continue to cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Season with salt and pepper. • Turn off heat; transfer to bowl with veggies. • Optional: Wipe out pan. Heat a drizzle of oil in pan over medium heat. Once hot, crack two eggs* into pan and cover. (For 4 servings, use four eggs; you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Arrange carrot, zucchini, and snap peas on top. Top each bowl with fried eggs (if using) and pickled scallion whites (draining first). Drizzle with sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
