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Zucchini and mushroom Bibimbap Bowl

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Say that three times fast, its a real tongue twister!

However the flavors in this bowl, will keep you coming back for more.

Fresh Zucchini, along with earthy mushroom, sweet sesame sauce rice and a fried egg really bring all the flavors together for a very enjoyable bowl of goodness.

 

 

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Zucchini and mushroom Bibimbap Bowl

Difficulty: Beginner Prep Time 35 min Cook Time 21 min Total Time 56 mins Servings: 2 Best Season: Suitable throughout the year

Description

Fresh Zucchini, along with earthy mushroom, sweet sesame sauce, rice and a fried egg really bring all the flavors together for a very enjoyable bowl of goodness.

Ingredients

Instructions

  1. Prepare Veggies

    Wash all ingredients.

    Peel and mince the ginger.

    Dice the green ions.

     

    shave carrot lengthwise into ribbons discard core.

    Trim and halve zucchini lengthwise, cut into 1/4 inch half moons. 

    Thinly slice mushrooms

  2. Cook the ginger and the rice

    Melt 1 tablespoon butter add ginger cook until fragrant about 30 seconds.

     

    Stir in rice,  1 1/4 C water and a pinch of salt. Bring to a boil, cover and reduce to a low simmer, Cook until tender 15-18 mins.

  3. Make the pickeled veggies and sauce

    While rice cooks in a small bowl, combine the green onion, vinegar, and salt, set aside to pickle. 

    In another small bowl, combine sesame oil. soy sauce, 1 T sugar and 1 t siracha.

  4. Cook veggies and Fry the eggs

    Heat a drizzle of oil in a large pan, add carrot, season with pepper, cook stirring until just tender.

    Add zucchini, until tender, add mushrooms, turn off heat set aside into a bowl.

    Wipe out pan , add a few drops of oil, cook the eggs to your preference.

     

  5. Make the Bowls

    Divide the rice into two bowls, divide the veggies into each bowl, add the eggs to each bowl.

    Place the pickled veggies on the top of each bowl.

    Drizzle with sauce and remaining siracha to taste.

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