Past Recipes
Roasted Zucchini Bibimbap

Roasted Zucchini Bibimbap with Crispy Rice and Pickled Slaw

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Recipe Details


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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • 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
  • baby spinach
    4 ounces
    baby spinach
  • garlic
    1 clove
  • dark brown sugar
    1 tablespoon
    dark brown sugar
  • gluten-free soy sauce
    2 tablespoons
    gluten-free soy sauce
  • gochujang
    1 tablespoon
  • 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
  • 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

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 until water is fully absorbed, about 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside, uncovered, to release steam (this will make it easier to fry in Step 4).

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Cut zucchini into ½-inch pieces, discarding ends. Pat spinach dry with paper towel. Mince garlic. In a large bowl, whisk together brown sugar, soy sauce, gochujang, and half of sesame oil until fully combined. Add zucchini and toss to coat.

  3. Roast zucchini

    Roast zucchini

    Line a baking sheet with foil. Using a slotted spoon, transfer zucchini to baking sheet, reserving sauce for Step 6. Arrange in a single layer, spacing apart, and roast until tender and lightly browned, 12-15 minutes.

  4. Fry rice and pickle slaw

    Fry rice and pickle slaw

    While zucchini roasts, heat remaining sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add cooked rice, press down into a single layer, and cook, without moving, until golden on bottom, 4 minutes. Divide crispy rice between serving plates, reserving pan. Meanwhile, in a medium bowl, stir together rice wine vinegar, slaw mix, and ¼ teaspoon salt, then set aside.

  5. Cook spinach and fry eggs

    Cook spinach and fry eggs

    Heat pan from rice over medium heat with ½ tablespoon canola oil. When oil is shimmering, add garlic and cook, stirring, until fragrant, 1 minute. Stir in spinach and ¼ teaspoon salt until wilted, then add to plates with rice. Wipe pan clean. Add ½ tablespoon canola oil to pan over medium heat. Crack 2 eggs into pan. Season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and fry until whites are mostly set but yolks are still runny, 2 minutes more.

  6. Plate zucchini bibimbap

    Plate zucchini bibimbap

    Add roasted zucchini to plates with crispy rice and spinach, spooning over reserved sauce. Drain pickled slaw, discarding pickling liquid, and add to plates. Top with fried eggs and sprinkle over sesame seeds. Drizzle over Sriracha (it's spicy, so feel free to use less), break that yolk, and dig in!

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