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Roasted Shiitake Bibimbap

Roasted Shiitake Bibimbap with Sweet Potato and Pickled Cucumbers

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On the menu Apr 16 — Apr 22

Bibimbap is one of Chef Michelle’s favorite Korean dishes (and favorite dinners in general), and it’s not hard to see why. Not only is bibimbap really fun to say, it’s also the perfect combination of flavors and textures: crispy rice topped with a bevy of ingredients, and finished with pickled vegetables and a fried egg—what’s not to love? This repeat favorite vegetarian version features sweet potatoes and super-umami shiitake mushrooms along with spicy gochujang chili sauce and tangy pickled cucumbers. In a word: yum.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 800
  • Protein 14g
  • Total Carb 108g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sushi rice
    • 3/4 cup
    • sushi rice
  • sweet potato
    • 1
    • sweet potato
  • shiitake mushrooms
    • 8 ounces
    • shiitake mushrooms
  • English cucumber
    • 1/2
    • English cucumber
  • garlic
    • 1 clove
    • garlic
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce
  • gochujang
    • 2 teaspoons
    • gochujang
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • baby spinach
    • 5 ounces
    • baby spinach
  • Sriracha
    • 2 packets
    • Sriracha

What You’ll Need

  • canola oil
  • water
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 12" large nonstick pan