Zucchini Mushroom Bibimbap Bowl with Sweet Sesame Sauce

This vibrant bowl is a celebration of textures and flavors: tender sautéed zucchini and mushrooms, sweet carrot ribbons, tangy pickled scallions and a perfectly fried egg, all served over fluffy jasmine rice. The finishing touch is an irresistible sweet sesame-sriracha sauce that ties everything together.

Inspired by the classic Korean dish bibimbap, this version is packed with colorful vegetables and comes together quickly. It’s a satisfying, balanced meal that’s as fun to assemble as it is to eat. Mix everything together and enjoy every bite!

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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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the vegetables. Peel the carrot into ribbons using a vegetable peeler. Slice the zucchini into half-moons. Thinly slice the mushrooms. Trim and thinly slice the scallions, keeping white and green parts separate. Peel and grate or mince the ginger.
3. In a small bowl, whisk together the soy sauce, sriracha, sesame oil, sugar and half the white wine vinegar to make the sauce. Set aside.
4. In a separate small bowl, combine the sliced scallion whites with the remaining white wine vinegar and a pinch of salt. Set aside to quick-pickle.
5. Heat 2 teaspoons cooking oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 4-5 minutes. Transfer to a plate.
6. Add another 2 teaspoons cooking oil to the skillet. Add the zucchini and cook until lightly browned and tender, about 3-4 minutes. Transfer to the plate with mushrooms.
7. Reduce heat to medium. Add the butter to the skillet. Once melted, crack the eggs into the pan and fry until the whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.
8. To serve, divide the rice between two bowls. Arrange the carrot ribbons, zucchini, mushrooms and pickled scallions (drained) over the rice. Top each bowl with a fried egg. Drizzle with the sesame-sriracha sauce and garnish with scallion greens.

Recipe Tips

FAQ

Can I make this bibimbap bowl vegan?

Yes! Omit the fried egg and use a plant-based butter or extra oil. The dish is still delicious and satisfying.

What can I use instead of sriracha?

You can substitute with another hot sauce like gochujang (Korean chili paste) or a pinch of red pepper flakes mixed with a little water.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and vegetables in a skillet or microwave and cook a fresh egg when ready to serve.