Vegetable Bibimbap Rice Bowl with Fried Egg and Sweet Sesame Sauce

Bibimbap is a classic Korean rice bowl that’s all about mixing together colorful toppings with a runny egg and a flavorful sauce. This vegetable version features tender zucchini, meaty mushrooms, sweet carrot ribbons and quick-pickled scallions over fluffy jasmine rice. The magic comes from a sweet and spicy sesame-sriracha-soy dressing and a perfectly fried egg with a runny yolk.

It’s a fun, interactive meal where everyone can customize their bowl. The combination of textures and flavors-crunchy, soft, savory, spicy and sweet-makes every bite exciting. Best of all, it comes together in about 30 minutes, making it perfect for a weeknight dinner.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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. Halve the zucchini lengthwise, then cut crosswise into half-moons. Trim and thinly slice the mushrooms. Trim and thinly slice the scallions, separating the white parts from the green tops. Using a vegetable peeler, shave the carrot into long ribbons, rotating until you reach the core; discard the core. Peel and mince or grate the ginger.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes.
3. Meanwhile, in a small bowl, combine the scallion whites with the vinegar and a pinch of salt; set aside to marinate. In another small bowl, whisk together the sesame oil, 1 tablespoon sugar, up to 1 teaspoon sriracha and the soy sauce to make the sauce.
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 another drizzle of oil to the pan, then add the zucchini. Cook, stirring, until tender, 5-6 minutes. Transfer to the bowl with the carrots. Add another drizzle of oil and the mushrooms to the pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper, then transfer to the same bowl. Wipe out the pan.
5. Heat 1 tablespoon vegetable oil in the same pan over medium heat. Crack the eggs into the pan and cover immediately. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between bowls. Arrange the cooked carrot, zucchini and mushrooms on top. Place a fried egg on each bowl. Drain the pickled scallion whites and scatter them over the top. Drizzle with the sesame sauce and any remaining sriracha to taste. Garnish with the scallion greens and serve immediately.

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. Adjust the cooking time and liquid accordingly.

What can I use instead of sriracha?

You can use any hot sauce or chili paste, such as gochujang (Korean chili paste) or sambal oelek. Start with a small amount and adjust to taste.

Can I make this dish ahead of time?

You can cook the rice and vegetables in advance and store them separately in the fridge. Fry the egg and assemble the bowls just before serving for the best texture.