Vegetable Bibimbap

Vegetable Bibimbap

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Bibimbap is a popular Korean dish whose name arose from the Korean word for "mixed rice." This delicious and nutritious meal traditionally consists of white rice topped with sautéed and seasonal vegetables, a fried egg, hot chili, sesame oil, and oftentimes sliced meat. These ingredients are then all mixed thoroughly before eaten. Bibimbap is also wonderfully versatile, as it can be served either hot or cold.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Vegetable Bibimbap
Title
  • 1 cup Jasmine Rice
  • 7 oz Asparagus
  • 4 oz Swiss Chard
  • 3 oz Shiitake Mushrooms
  • 2 cloves Garlic
  • 2 Farm Eggs
  • 2 Scallions
  • 1 Carrot
  • 2 tsps Gochugaru (Korean Chili Flakes)
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
  • 1 tsp Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:
In a medium pot, combine the rice with 2 cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until cooked through.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice cooks, prepare your ingredients. Trim off the woody ends of the asparagus, then cut the spears into 2-inch lengths on an angle. Remove and thinly slice the thick chard stems. Stack and roll up the chard leaves then cut them crosswise to roughly chop. Remove the shiitake mushroom stems and thinly slice the caps. Peel and roughly chop the garlic. Crack the eggs into 2 separate small bowls or cups. Thinly slice the scallions lengthwise and put the slices in a bowl of cold water. Peel the carrot and cut it into matchsticks.
Cook the chard & asparagus:
3 Cook the chard & asparagus:
While the rice continues to cook, cook the vegetables. Heat a little oil on medium until hot. Add the chard, asparagus, and garlic, and cook 2 to 3 minutes, or until the asparagus is bright green and tender-crisp, and the chard has wilted. Season with salt and pepper. Transfer the cooked vegetables to a plate.
Cook the mushrooms:
4 Cook the mushrooms:
In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1 to 3 minutes, or until softened. Transfer the cooked mushrooms to the plate with the chard and asparagus, keeping them separate.
Finish the rice:
5 Finish the rice:
In the same pan, heat a little more oil on medium-high. Add the cooked rice to the pan and cook about 1 to 2 minutes, or until dry and slightly golden, stirring. Add the sesame oil, soy sauce, and chili flakes to taste. (If you like it spicy, add all the chili flakes, add less if you prefer mild heat.) Cook about 1 minute longer, stirring. Transfer the rice to 2 bowls.
Fry the eggs & enjoy:
6 Fry the eggs & enjoy:
In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season them with salt and pepper. Cook the eggs (sunny side up), 3 to 5 minutes, or until the whites are set and no longer translucent. Top each bowl of rice with the cooked chard, asparagus, mushrooms, carrots, and a cooked egg. Garnish each with the scallions and sesame seeds. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Vegetable Bibimbap

Cook the rice:
1 Cook the rice:
In a medium pot, combine the rice with 2 cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until cooked through.
2 Prepare your ingredients:
While the rice cooks, prepare your ingredients. Trim off the woody ends of the asparagus, then cut the spears into 2-inch lengths on an angle. Remove and thinly slice the thick chard stems. Stack and roll up the chard leaves then cut them crosswise to roughly chop. Remove the shiitake mushroom stems and thinly slice the caps. Peel and roughly chop the garlic. Crack the eggs into 2 separate small bowls or cups. Thinly slice the scallions lengthwise and put the slices in a bowl of cold water. Peel the carrot and cut it into matchsticks.
Prepare your ingredients:
Cook the chard & asparagus:
3 Cook the chard & asparagus:
While the rice continues to cook, cook the vegetables. Heat a little oil on medium until hot. Add the chard, asparagus, and garlic, and cook 2 to 3 minutes, or until the asparagus is bright green and tender-crisp, and the chard has wilted. Season with salt and pepper. Transfer the cooked vegetables to a plate.
4 Cook the mushrooms:
In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1 to 3 minutes, or until softened. Transfer the cooked mushrooms to the plate with the chard and asparagus, keeping them separate.
Cook the mushrooms:
Finish the rice:
5 Finish the rice:
In the same pan, heat a little more oil on medium-high. Add the cooked rice to the pan and cook about 1 to 2 minutes, or until dry and slightly golden, stirring. Add the sesame oil, soy sauce, and chili flakes to taste. (If you like it spicy, add all the chili flakes, add less if you prefer mild heat.) Cook about 1 minute longer, stirring. Transfer the rice to 2 bowls.
6 Fry the eggs & enjoy:
In the same pan, heat a little more oil on low. Carefully add the eggs to the pan, one at a time, keeping them separate. Season them with salt and pepper. Cook the eggs (sunny side up), 3 to 5 minutes, or until the whites are set and no longer translucent. Top each bowl of rice with the cooked chard, asparagus, mushrooms, carrots, and a cooked egg. Garnish each with the scallions and sesame seeds. Enjoy!
Fry the eggs & enjoy:
Browse Steps
1 of 6