Veggie Ribbon Bibimbap with Soy Ginger Sauce

Bibimbap is the original grain bowl, a Korean classic that layers rice with an array of colorful vegetables and a punchy sauce. This version keeps things light and fresh with ribbons of carrot and zucchini, tender baby broccoli and earthy mushrooms, all tossed in a savory soy ginger dressing.

Serve it over nutty brown rice for a satisfying meal that’s as beautiful as it is delicious. Customize with your favorite toppings or add a fried egg for extra richness.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

3 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Brown RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the brown rice and cook until tender, 25-30 minutes. Drain and return to the pot. Cover and set aside.
2. While the rice cooks, prepare the vegetables. Peel the carrot and use a vegetable peeler to shave it into long ribbons. Repeat with the zucchini. Trim the scallions and slice them into thin, 3-inch-long strips. Chop the baby broccoli into bite-sized pieces. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger.
3. In a small bowl, toss the sliced scallions with the white wine vinegar and a pinch of salt. Set aside to quick-pickle. In another small bowl, stir together the soy sauce, garlic, ginger and sugar until the sugar dissolves.
4. Heat a drizzle of oil in a large pan over medium heat. Add the carrot ribbons, season with salt and pepper and cook until tender but still crisp, 4-5 minutes, tossing frequently. Transfer to a plate. Add another teaspoon of oil to the pan and cook the zucchini ribbons the same way, then remove. Add the baby broccoli, mushrooms and another drizzle of oil to the pan. Cook until tender, 6-8 minutes, seasoning with salt and pepper. Remove from the pan.
5. Pour the soy sauce mixture into the same pan. Bring to a simmer and cook until slightly thickened, 1-2 minutes.
6. Divide the cooked rice among bowls. Arrange the carrots, zucchini, baby broccoli and mushrooms on top. Garnish with the pickled scallions and sesame seeds. Drizzle with the pan sauce and hot sauce to taste.

Recipe Tips

FAQ

Can I use white rice instead of brown?

Yes, you can substitute white rice. Adjust cooking time according to package instructions.

Is this recipe gluten-free?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a pan or microwave.