Zucchini & Mushroom Bibimbap Bowls with Sweet Sesame Sauce & a Fried Egg

Name: Zucchini & Mushroom Bibimbap Bowls with Sweet Sesame Sauce & a Fried Egg
Cuisine: Asian, Korean
Ingredients: 3 ounce Carrot; 2 unit Eggs; 1 unit Zucchini; 1 cup Jasmine Rice; 2 tablespoon Soy Sauce; 5 teaspoon White Wine Vinegar; 1 tablespoon Sesame Oil; 2 unit Scallions; 1 teaspoon Sriracha; 1 thumb Ginger; 4 ounce Button Mushrooms; 5 teaspoon (tsp) Cooking Oil; 1 tablespoon (tbsp) Sugar

Instructions

The only thing more fun than saying “bibimbap”? Eating it! Our riff on the classic Korean dish is positively bursting with flavorful veggies. Sweet carrot ribbons, tender zucchini, mighty mushrooms, and pickled scallions are arranged over a bed of steamy rice, just waiting to be mixed up and dug into. But not so fast! Each bowl gets drizzled with an addicting sesame-Sriracha-soy sauce, then topped with our favorite accompaniment: a perfectly fried egg.

Updated at: Sat, 14 Feb 2026 00:39:31 GMT