Roasted Shiitake Bibimbap

Roasted Shiitake Bibimbapwith Sweet Potato and Pickled Cucumbers

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 vegetarian version features sweet potatoes and super-umami shiitake mushrooms along with spicy gochujang chili sauce and tangy pickled cucumbers. In a word: yum.

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

By Chef Michelle

Ingredients & Equipment

What we send

  • sushi rice
    sushi rice
  • sweet potato
    sweet potato
  • shiitake mushrooms
    shiitake mushrooms
  • English cucumber
    English cucumber
  • garlic
    garlic
  • dark brown sugar
    dark brown sugar
  • gluten-free soy sauce
    gluten-free soy sauce
  • gochujang
    gochujang
  • rice wine vinegar
    rice wine vinegar
  • sesame oil
    sesame oil
  • baby spinach
    baby spinach
  • Sriracha
    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