Zucchini Mushroom Bibimbap Bowl with Sweet Sesame Sauce and Fried Egg

Bibimbap is all about mixing together a colorful array of toppings with steamed rice and a flavorful sauce. This version features tender zucchini, meaty mushrooms, sweet carrot ribbons and tangy pickled scallions, all brought together with a sweet sesame-sriracha-soy sauce. A perfectly fried egg on top adds richness and makes every bite irresistible.

This dish is not only bursting with flavor but also comes together quickly, making it perfect for a weeknight dinner. The combination of textures and the balance of sweet, savory and spicy will have you coming back for more. Serve it as a main course and watch everyone customize their bowl with extra sriracha.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Peel and mince or grate the ginger. Thinly slice the scallions, separating the white parts from the green tops. Trim and peel the carrot, then use a peeler to shave it into long ribbons (rotate as you go; discard the core). Trim the zucchini, halve it lengthwise and cut into ¼-inch half-moons. Trim and thinly slice the mushrooms.
2. Cook the rice: Heat a drizzle of oil in a small pot over medium-high heat. Add the ginger and cook, stirring, until fragrant (about 30 seconds). Stir in the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender (15-18 minutes). Keep covered off heat until ready to serve.
3. Make the pickled scallions and sauce: In a small bowl, combine the scallion whites, vinegar and a pinch of salt; set aside to pickle. In another small bowl, whisk together the sesame oil, soy sauce, sugar and up to half the sriracha (save the rest for serving).
4. Cook the vegetables: Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the carrot ribbons, season with salt and pepper and cook until just tender (3-4 minutes). Transfer to a bowl. Add another drizzle of oil to the pan and cook the zucchini, stirring, until tender (5-6 minutes); season and transfer to the same bowl. Finally, cook the mushrooms with a little oil until tender (3-5 minutes); season and add to the bowl. Wipe out the pan.
5. Fry the eggs: Heat a drizzle of oil in the same pan over medium heat. Crack the eggs into the pan, cover and cook to your desired doneness. Season with salt and pepper.
6. Assemble the bowls: 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. Place a fried egg on each bowl, then top with the pickled scallion whites (drain first). Drizzle with the sesame sauce and any remaining sriracha to taste. Sprinkle with 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 or brown rice. Adjust the cooking time and water amount according to the rice type.

What can I use instead of sriracha?

You can use any chili garlic sauce or red pepper flakes mixed with a little vinegar. Adjust to your preferred spice level.

Can I make this dish ahead of time?

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