Past Recipes
Roasted Shiitake Bibimbap

Roasted Shiitake Bibimbap with Sweet Potato and Pickled Cucumbers

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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

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

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425ºF. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, cover pot, and cook for 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.

  2. Prepare Ingredients

    Prepare Ingredients

    Rinse sweet potato, halve lengthwise, then cut crosswise into ¼-inch half-moons. Wipe mushrooms clean with a damp paper towel and halve caps, discarding stems. Rinse cucumber, quarter lengthwise, then cut crosswise into ¼-inch slices. Mince garlic. In a small bowl, whisk together brown sugar, soy sauce, as much gochujang as desired, and 2 tablespoons canola oil to combine. 

  3. Roast Vegetables

    Roast Vegetables

    Line a baking sheet with foil. Place sweet potato and mushrooms on foil, then pour over soy sauce mixture and toss to combine. Arrange in an even layer and roast until vegetables are tender and slightly browned, about 20 minutes. Be sure to space out your vegetables as much as possible, so they roast instead of steam. 

  4. Pickle Cucumber and Fry Rice

    Pickle Cucumber and Fry Rice

    While vegetables roast, in a small bowl, stir together rice wine vinegar, cucumber, and ¼ teaspoon salt. Set aside to pickle. Heat sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add rice in a single layer. Cook, without moving, until golden on bottom, 4 minutes per side. Divide between serving bowls golden-side up and cover with foil to keep warm. Add 1 tablespoon canola oil over medium heat. 

  5. Sauté Spinach and Fry Eggs

    Sauté Spinach and Fry Eggs

    When oil is shimmering, add garlic and cook until fragrant, 1 minute. Add spinach, season with ¼ teaspoon salt and pepper as desired, and sauté to wilt, 2-3 minutes. Transfer to bowls with rice. Wipe pan clean and add 1 tablespoon canola oil over medium heat. When oil is shimmering, crack 2 eggs into pan. Season with ⅛ teaspoon salt and pepper as desired. Fry, without moving, until whites are set but yolks are still runny, 2-3 minutes. 

  6. Plate Bibimbap

    Plate Bibimbap

    Transfer fried eggs to bowls with rice and spinach. Drain cucumbers, discarding pickling liquid, and add to rice. Add sweet potato and mushrooms. Drizzle over Sriracha as desired (it's spicy!). Break that yolk and dig in!

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