Vegetable Bibimbap Bowls with Sweet Sesame Sauce and Fried Egg

Bibimbap, the classic Korean rice bowl, gets a veggie-packed makeover in this colorful and satisfying recipe. Tender zucchini, meaty mushrooms and sweet carrot ribbons are arranged over fluffy jasmine rice, then topped with a perfectly fried egg and tangy pickled scallions. The real star is the addictive sweet sesame-sriracha sauce that ties everything together.

This dish is all about texture and flavor-crunchy, soft, savory and a little spicy. It’s a complete meal in a bowl that comes together quickly, making it perfect for a busy weeknight. Feel free to adjust the sriracha to your heat preference.

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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

4 ounce Button MushroomsView 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

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the carrot and use a peeler to shave it lengthwise into ribbons, rotating as you go until you reach the core; discard the core. Trim and halve the zucchini lengthwise, then cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice the mushrooms.
2. Melt 1 tablespoon butter 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 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 scallion whites, vinegar and a pinch of salt; set aside to pickle. In another small bowl, whisk together the sesame oil, soy sauce, 1 tablespoon sugar and up to 1 teaspoon sriracha (save any remaining sriracha for serving).
4. Heat a drizzle of vegetable 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 pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper and transfer to the bowl with the carrot. Add the mushrooms and another drizzle of oil to the pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off the heat and transfer the mushrooms to the bowl with the other vegetables. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium heat. Once hot, crack the eggs into the pan and cover. Fry the eggs to your preferred doneness. 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 mushrooms on top. Place a fried egg on each bowl. 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. Brown rice typically requires about 2 cups of water per cup of rice and takes 40-45 minutes to cook.

Is this recipe gluten-free?

The recipe contains soy sauce, which traditionally contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Can I add protein like chicken or tofu?

Absolutely! Cooked chicken, beef or pan-fried tofu would be great additions. Simply cook your protein of choice and add it to the bowl along with the vegetables.