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Roasted Zucchini Bibimbap

Roasted Zucchini Bibimbap with Crispy Rice and Pickled Slaw

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On the menu Aug 18 — Aug 24

We love the layers of texture, flavor, and color in a classic bibimbap, a Korean dish made with crisp-edged rice. Here, our favorite vegetarian version gets a seasonal spin with roasted zucchini tossed in a sticky, salty sauce. We then double up the veg with sautéed spinach and a crunchy quick-pickled slaw. A fried egg and a drizzle of fiery Sriracha finish off this flavor-packed plate.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

  • Calories 650
  • Protein 19g
  • Total Carb 82g
  • Total Fat 26g

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

Ingredients & Equipment

What we send

  • sticky rice
    • 3/4 cup
    • sticky rice
  • zucchini
    • 8 ounces
    • zucchini
  • baby spinach
    • 4 ounces
    • baby spinach
  • garlic
    • 1 clove
    • garlic
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce
  • gochujang
    • 1 tablespoon
    • gochujang
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • shredded red cabbage
    • 1/4 cup
    • shredded red cabbage
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • Sriracha
    • 2 packets
    • Sriracha
  • sesame seeds
    • 1 tablespoon
    • sesame seeds

What You’ll Need

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