Vegetarian Bibimbap Bowls with Zucchini, Mushrooms and Sweet Sesame Sauce

Bibimbap, the iconic Korean rice bowl, is all about mixing together a colorful array of toppings with a flavorful sauce. This vegetarian version features tender zucchini, earthy mushrooms, sweet carrot ribbons and tangy pickled scallions, all served over a bed of fluffy jasmine rice. The crowning glory? A perfectly fried egg and a drizzle of homemade sweet sesame-sriracha sauce that ties everything together.

This recipe is not only delicious but also surprisingly simple to prepare. With just a handful of ingredients and about 35 minutes, you can create a restaurant-quality meal at home. The combination of textures and flavors-from the crunchy carrots to the silky egg yolk-makes every bite exciting. Whether you’re a bibimbap enthusiast or new to Korean cuisine, this bowl is sure to become a favorite.

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

4 ounce Button MushroomsView 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

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice with 1 1/2 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 vegetables: Peel the carrot into ribbons using a vegetable peeler. Slice the zucchini into half-moons. Thinly slice the mushrooms. Trim and thinly slice the scallions, separating white and green parts. Peel and grate the ginger.
3. Pickle the scallions: In a small bowl, combine the sliced scallion whites with 2 teaspoons white wine vinegar and a pinch of salt. Set aside to quick-pickle.
4. Make the sauce: In another small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sriracha, the grated ginger and the remaining 3 teaspoons white wine vinegar. Set aside.
5. Cook the vegetables: Heat a large nonstick skillet over medium-high heat with a drizzle of oil. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Add the zucchini and carrot ribbons, season with salt and pepper and cook until tender, about 2 minutes more. Transfer to a plate.
6. Fry the eggs: In the same skillet, add a little more oil if needed. Crack the eggs into the pan and cook until the whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.
7. Assemble the bowls: Divide the cooked rice between two bowls. Arrange the cooked vegetables and pickled scallions on top. Place a fried egg on each bowl. Drizzle with the sesame-sriracha sauce and garnish with scallion greens. Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I make this bibimbap vegan?

Yes! Simply omit the fried egg or replace it with a vegan egg substitute like tofu scramble. The rest of the dish is already plant-based.

What can I use instead of jasmine rice?

Short-grain white rice, brown rice or even quinoa would work well. Adjust cooking times accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and vegetables in a microwave or skillet and fry a fresh egg when ready to serve.