Zucchini Mushroom Bibimbap with Sweet Sesame Sauce and Fried Egg

This vibrant bibimbap bowl brings together tender zucchini, meaty mushrooms, sweet carrot ribbons and tangy pickled scallions on a bed of fluffy jasmine rice. The real star is the irresistible sweet sesame sauce with a kick of Sriracha, all topped with a perfectly fried egg.

It’s a colorful, satisfying meal that’s as fun to assemble as it is to eat. Mix everything together and enjoy the harmony of flavors and textures in every bite.

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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

1 cup Jasmine RiceView 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

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 jasmine rice according to package directions; keep warm.
2. While rice cooks, prepare the vegetables. Peel the carrot into ribbons using a vegetable peeler. Slice the zucchini into half-moons. Thinly slice the scallions, separating white and green parts. Slice the mushrooms. Grate or mince the ginger.
3. In a small bowl, whisk together soy sauce, white wine vinegar, sesame oil, Sriracha and sugar until sugar dissolves. Set aside.
4. In a small bowl, combine the sliced scallion whites with 2 teaspoons of the white wine vinegar (from your measured amount) and a pinch of salt. Set aside to quick-pickle.
5. Heat 2 teaspoons cooking oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 4-5 minutes. Transfer to a plate.
6. In the same skillet, add 1 teaspoon cooking oil and the zucchini. Cook until lightly browned and tender, about 3-4 minutes. Transfer to the plate with mushrooms.
7. Add 1 teaspoon cooking oil to the skillet and add the carrot ribbons. Cook, tossing gently, until just wilted, about 1-2 minutes. Transfer to the plate.
8. Wipe the skillet clean. Add 1 teaspoon cooking oil and heat over medium-high heat. Crack the eggs into the skillet and fry until whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper.
9. To serve, divide the warm rice between bowls. Arrange the mushrooms, zucchini, carrots and pickled scallions on top. Place a fried egg on each bowl. Drizzle with the sesame sauce and garnish with scallion greens. Mix everything together before eating.

Recipe Tips

FAQ

Can I make this bibimbap ahead of time?

Yes, you can prep the vegetables and sauce in advance. Store them separately in the fridge. Cook the rice and fry the egg just before serving for the best texture.

What can I use instead of Sriracha?

You can substitute any hot sauce or red pepper flakes to taste. Gochujang (Korean chili paste) would also work well for a more authentic flavor.

Is this recipe gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of soy sauce. Also ensure your Sriracha is gluten-free.