Sweet Sesame Veggie Bibimbap Bowls with Zucchini and Snap Peas

Bibimbap is all about mixing together colorful veggies, rice and a flavorful sauce for a bowl that’s as fun to eat as it is to say. This version features tender zucchini, lightly charred snap peas, sweet carrot ribbons and quick-pickled scallions over a bed of fluffy jasmine rice. The star of the show is the addictive sesame-Sriracha-soy sauce that adds just the right amount of savory-sweet heat.

Perfect for a weeknight dinner, this recipe comes together in about 35 minutes. Feel free to top it with a fried egg for extra richness or keep it vegan by skipping the egg. Either way, every bite is bursting with texture and flavor.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Trim the scallions and thinly slice them, separating the white parts from the green tops. Trim the carrot and use a peeler to shave it into long ribbons, rotating as you go until you reach the core; discard the core. Trim the zucchini, halve it lengthwise, then cut crosswise into ¼-inch-thick half-moons. Trim the snap peas and remove the strings.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the sliced scallion whites, white wine vinegar and a pinch of salt. Set aside to pickle. In another small bowl, whisk together the sesame oil, soy sauce, 1 tablespoon sugar (2 tablespoons for 4 servings) and up to half the Sriracha (save the rest for serving).
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the carrot ribbons and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add the zucchini and another drizzle of oil to the same pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper, then transfer to the bowl with the carrot.
5. Add the snap peas and another drizzle of oil to the pan. Cook without stirring until charred on one side, 1-2 minutes. Then stir occasionally until tender and charred all over, another 1-2 minutes. Season with salt and pepper. Turn off the heat and transfer the snap peas to the bowl with the other vegetables. (Optional: wipe out the pan, heat a drizzle of oil over medium heat, crack the eggs into the pan, cover and fry to your liking. Season with salt and pepper.)
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the carrot, zucchini and snap peas on top. Add a fried egg to each bowl if desired. Drain the pickled scallion whites and scatter them over the bowls. Drizzle with the sesame sauce and any remaining Sriracha to taste. Sprinkle with the scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water amount according to the package directions.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and vegetables in a pan or microwave and add the sauce and scallions fresh.

Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.