Vegetarian Bibimbap Bowls with Zucchini, Mushrooms and Fried Egg

Bibimbap, the beloved Korean rice bowl, is all about mixing together a colorful array of toppings with a savory sauce. This vegetarian version features tender zucchini, earthy mushrooms, sweet carrot ribbons and tangy pickled scallions, all served over fluffy jasmine rice. A perfectly fried egg on top adds richness, while the homemade sesame-sriracha sauce brings heat and depth.

This recipe is a fantastic way to enjoy a balanced, flavorful meal that comes together in under an hour. Each component is simple to prepare and the final assembly is as fun as it is delicious. Customize the spice level to your liking and enjoy a restaurant-quality bowl at home.

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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

2 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

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the pickled scallions: Thinly slice the scallions, separating white and green parts. In a small bowl, combine the white parts with 2 teaspoons white wine vinegar and a pinch of salt. Set aside to quick-pickle.
3. Make the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 teaspoon sriracha and the remaining 3 teaspoons white wine vinegar. Grate the ginger and add half of it (about 1/2 teaspoon) to the sauce. Set aside.
4. Prepare the vegetables: Using a vegetable peeler, shave the carrot into ribbons. Slice the zucchini into half-moons. Slice the mushrooms.
5. Cook the vegetables: Heat 2 teaspoons cooking oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Add the zucchini and remaining grated ginger and cook until tender, about 2 minutes. Transfer to a plate. In the same skillet, heat 1 teaspoon oil and add the carrot ribbons. Cook until slightly wilted, about 1 minute. Remove from heat.
6. Fry the eggs: In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Crack the eggs into the pan and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt and pepper.
7. Assemble the bowls: Divide the cooked rice between two bowls. Arrange the mushrooms, zucchini, carrot ribbons and pickled scallions (including any liquid) over the rice. Top each bowl with a fried egg. Drizzle with the sesame-sriracha sauce and garnish with the reserved green scallion slices. Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, short-grain white rice or brown rice work well. Adjust cooking time according to package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat and assemble fresh.

Is this dish gluten-free?

The recipe uses soy sauce, which contains wheat. Use tamari or coconut aminos for a gluten-free version.