Zucchini and Snap Pea Bibimbap Bowls with Sweet Sesame Sauce and Fried Egg

Bibimbap, the classic Korean rice bowl, is all about mixing together colorful veggies, protein and a flavorful sauce. This version features tender zucchini, sweet carrot ribbons, lightly charred snap peas and quick-pickled scallions arranged over a bed of steamy jasmine rice. The crowning glory? A perfectly fried egg and a drizzle of addictive sweet sesame-Sriracha sauce.

This recipe is a celebration of fresh produce and bold flavors. Each component comes together quickly, making it perfect for a weeknight dinner that feels special. The combination of textures-from the crisp snap peas to the soft egg yolk-creates a satisfying bowl that’s as fun to eat as it is to say.

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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

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

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 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. 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 or mince the ginger.
3. Make the pickled 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 sugar, 1 teaspoon Sriracha, 1 tablespoon sesame oil and the grated ginger. Set aside.
5. Cook the vegetables: Heat 2 teaspoons cooking oil in a large non-stick skillet over medium-high heat. Add the snap peas and cook, stirring occasionally, until lightly charred, about 2-3 minutes. Transfer to a plate. Add another 2 teaspoons oil to the skillet, then add the zucchini and carrot ribbons. Cook, stirring, until tender, about 2-3 minutes. Season with salt and pepper. Transfer to the plate with snap peas.
6. Fry the eggs: In the same skillet, add 1 teaspoon cooking oil over medium heat. Crack the eggs into the skillet and cook until 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 zucchini, carrot ribbons, snap peas and pickled scallions (including any liquid) over the rice. Top each bowl with a fried egg. Drizzle the sauce over everything and serve immediately. Mix before eating.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water ratio according to the package instructions.

How can I make this dish spicier?

Add more Sriracha to the sauce or serve with extra Sriracha on the side.

Can I prepare the components ahead of time?

Yes, you can cook the rice and vegetables in advance. Reheat before assembling and fry the eggs fresh.