Vegetable Bibimbap Bowl with Fried Egg and Sweet Sesame Sauce

Bibimbap, the iconic Korean rice bowl, is all about mixing together a colorful array of toppings with a savory sauce. This vegetable version is packed with tender zucchini, earthy mushrooms, sweet carrot ribbons and tangy pickled scallions, all served over a bed of fluffy jasmine rice.

The crowning glory is a perfectly fried egg with a runny yolk that creates a rich, creamy sauce when stirred in. A drizzle of sweet sesame-sriracha-soy sauce ties everything together, adding a kick of heat and depth of flavor. It’s a satisfying, wholesome meal that comes together quickly.

Log in to save recipes and build weekly shopping lists.

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

1 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

Instructions

1. Cook the jasmine rice according to package directions; keep warm.
2. While rice cooks, prepare the vegetables. Peel the carrot into ribbons using a vegetable peeler. Thinly slice the zucchini into half-moons. Slice the mushrooms. Mince the ginger. Thinly slice the scallion, separating white and green parts.
3. In a small bowl, whisk together soy sauce, sriracha and 2 teaspoons white wine vinegar to make the sauce. Set aside.
4. In a separate small bowl, combine the sliced scallion whites with remaining 3 teaspoons white wine vinegar and a pinch of salt; set aside to quick-pickle.
5. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a plate.
6. In the same skillet, add another teaspoon sesame oil. Add the zucchini and cook until tender, about 3 minutes. Transfer to the plate with mushrooms.
7. Add remaining sesame oil to the skillet. Add the carrot ribbons and ginger; cook until carrot is just wilted, about 2 minutes. Transfer to the plate.
8. Reduce heat to medium. Crack eggs into the skillet and fry until whites are set but yolks are still runny, about 3 minutes.
9. To serve, divide rice between bowls. Arrange cooked vegetables on top. Drizzle with sesame-sriracha sauce. Top each bowl with a fried egg and pickled scallions (including pickling liquid). Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with short-grain white rice, brown rice or even quinoa.

How do I make the sauce less spicy?

Reduce the sriracha to 1/2 teaspoon or omit it entirely for a milder sauce.

Can I add protein like chicken or tofu?

Absolutely! Cooked chicken, beef or pan-fried tofu would be great additions.