Zucchini Mushroom Bibimbap Bowl with Sweet Sesame Sriracha Sauce

This colorful bibimbap bowl is a delightful mix of textures and flavors. Tender zucchini, earthy mushrooms, sweet carrot ribbons and tangy pickled scallions are arranged over steamed jasmine rice, then topped with a perfectly fried egg. The magic happens when you drizzle on the sweet sesame-sriracha sauce and mix everything together.

Bibimbap means “mixed rice” in Korean and this version is a celebration of fresh vegetables and bold sauces. It’s a satisfying meal that comes together quickly, perfect for a weeknight dinner that feels special.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the pickled scallions: Thinly slice the scallions, separating white and green parts. In a small bowl, combine the sliced white parts with 2 teaspoons white wine vinegar and a pinch of salt. Set aside to quick-pickle.
3. Make the sauce: In another small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 teaspoon sriracha and 1 teaspoon white wine vinegar. Grate the ginger thumb and add about 1 teaspoon of grated ginger (or to taste) to the sauce. Stir to combine.
4. Prep the vegetables: Using a vegetable peeler, peel the carrot into long ribbons. Slice the zucchini into half-moons about 1/4-inch thick. Slice the mushrooms.
5. Cook the vegetables: Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add the zucchini and mushrooms and cook, stirring occasionally, until tender and lightly browned, about 4-5 minutes. Season with a pinch of salt. Transfer to a plate. In the same skillet, add 1 teaspoon oil and the carrot ribbons. Cook for 1-2 minutes until slightly softened. Remove from heat.
6. Fry the eggs: Wipe the skillet clean and add 2 teaspoons cooking oil over medium heat. Crack the eggs into the pan and cook until the whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.
7. Assemble the bowls: Divide the cooked rice between two bowls. Arrange the zucchini, mushrooms, carrot ribbons and pickled scallions (including any liquid) in sections on top of the rice. Place a fried egg on each bowl. Drizzle generously with the sesame-sriracha sauce and garnish with the reserved green scallion slices. Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water ratio according to the package instructions for brown rice.

What can I substitute for the egg to make it vegan?

You can omit the egg or top with crispy tofu or a fried plantain for a similar texture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat and assemble fresh.