Vegetable Bibimbap Bowls with Fried Egg and Sweet Sesame Sauce

Bibimbap is a beloved Korean rice bowl that’s all about mixing together vibrant toppings and a flavorful sauce. This version features tender sautéed zucchini and mushrooms, sweet carrot ribbons and quick-pickled scallions, all arranged over a bed of fluffy jasmine rice. A perfectly fried egg crowns the bowl, adding richness that ties everything together.

The magic comes from the sweet sesame sauce-a blend of sesame oil, soy sauce, sugar and sriracha that you can adjust to your spice preference. Drizzle it over the bowl, then mix everything up for a satisfying, veggie-packed meal that’s as fun to eat as it is to make.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView 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. Using a vegetable peeler, shave the carrot lengthwise into ribbons, rotating as you go, until you reach the core; discard the core. Trim the zucchini, halve lengthwise, then cut crosswise into 1/4-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, 1 1/4 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 marinate. In another small bowl, whisk together the sesame oil, soy sauce, 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 desired doneness. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between two bowls. Arrange the carrot, zucchini and mushrooms on top of the rice. 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 a different type of rice?

Yes, you can substitute jasmine rice with short-grain white rice or brown rice, but adjust the cooking time and water amount according to the package directions.

How do I make this dish vegan?

To make it vegan, omit the fried egg and use a plant-based butter substitute. The rest of the ingredients are already plant-based.

Can I prepare the vegetables ahead of time?

Yes, you can slice the vegetables and make the sauce up to a day in advance. Store them separately in the refrigerator. Cook the rice and vegetables just before serving.