Zucchini and Snap Pea Bibimbap Bowls with Sweet Sesame Sauce

Bibimbap is a classic Korean rice bowl that’s all about mixing vibrant flavors and textures together. Our version features tender zucchini, sweet carrot ribbons, lightly charred snap peas and pickled scallions over a bed of fluffy jasmine rice. A sunny-side-up egg adds richness, while a drizzle of sweet sesame-Sriracha-soy sauce brings a savory-sweet heat that ties everything together.

This bowl is as fun to assemble as it is to eat. Each component is simple to prepare and the final mix of colors and flavors is truly satisfying. Perfect for a weeknight dinner that feels special, this bibimbap is sure to become a favorite.

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Ingredients

3 ounce CarrotView 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

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit EggView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then 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. Trim the ends of the zucchini and cut into half-moons. Trim the snap peas. Thinly slice the scallions, separating white and green parts. Peel and grate the ginger.
3. Make the pickled scallions: In a small bowl, combine the sliced white scallions, 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 sugar, 1 teaspoon Sriracha, 1 teaspoon sesame oil and the grated ginger. Set aside.
5. Cook the vegetables: Heat 2 teaspoons cooking oil in a large nonstick skillet over medium-high heat. Add the snap peas and cook, stirring occasionally, until lightly charred, about 2-3 minutes. Season with salt and pepper. Transfer to a plate. Add another 2 teaspoons oil to the skillet. Add the zucchini and cook until tender and lightly browned, about 3-4 minutes. Season with salt and pepper. Transfer to the plate. Add the remaining 1 teaspoon oil and the carrot ribbons; cook just until wilted, about 1 minute. Season with salt and pepper. Transfer to the plate.
6. Fry the egg: In the same skillet, cook the egg sunny-side up over medium heat until whites are set but yolk is 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 (snap peas, zucchini, carrot ribbons) and pickled scallions on top. Place the fried egg on one side. Drizzle the sauce over everything. Garnish with the sliced green scallions. Serve immediately, mixing everything together before eating.

Recipe Tips

FAQ

Can I make this bibimbap vegetarian?

Yes, simply omit the egg or use a fried tofu or tempeh instead. The dish is already packed with veggies and flavor.

What can I use instead of Sriracha?

You can substitute with another hot sauce like sambal oelek or gochujang for a different flavor profile.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and vegetables in a skillet or microwave and cook a fresh egg when serving.