Vegetable Bibimbap with Asparagus, Shiitake Mushrooms & Fried Eggs

Vegetable Bibimbap

with Asparagus, Shiitake Mushrooms & Fried Eggs

30 MIN
2 Servings
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

A centuries-old Korean preparation, bibimbap (or “mixed rice”) is simply white rice served with sautéed vegetables. fried eggs and hot seasonings. We’re using asparagus, shiitake mushrooms, Swiss chard and traditional chile flakes. Though the ingredients are traditionally separated into colorful sections when plated, they’re thoroughly mixed together just before eating, mingling their diverse and delicious flavors.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Vegetable Bibimbap with Asparagus, Shiitake Mushrooms & Fried Eggs
Title
  • 2 Farm Eggs
  • 1 cup Jasmine Rice
  • 3 oz Shiitake Mushrooms
  • 2 cloves Garlic
  • 2 Scallions
  • 1 bunch Asparagus
  • 1 bunch Swiss Chard
  • 1 Carrot
  • 2 Tbsps Soy Sauce
  • 2 tsps Gochugaru (Korean Chili Flakes)
  • 1 Tbsp Sesame Oil
  • 1 tsp White Sesame Seeds
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the water has been absorbed and the rice is tender. Remove from heat.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Crack the eggs into 2 separate small bowls. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic. Cut off and discard the root ends of the scallions. Thinly slice the scallions lengthwise; place in a medium bowl of cold water. Trim off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Separate the chard stems and leaves; thinly slice the stems and roughly chop the leaves. Peel the carrot; thinly slice on an angle, then cut into matchsticks.

Cook the chard & asparagus:
3 Cook the chard & asparagus:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the garlic, asparagus and chard stems and leaves; season with salt and pepper. Cook 2 to 3 minutes, or until the asparagus is bright green and the chard has wilted. Transfer to a plate. Wipe out the pan.

Cook the mushrooms:
4 Cook the mushrooms:

In the pan used to cook the chard and asparagus, heat 2 teaspoons of oil on medium until hot. Add the mushrooms; season with salt and pepper. Cook 1 to 3 minutes, or until softened. Transfer to the plate of cooked chard and asparagus, keeping them separate. Wipe out the pan.

Finish the rice:
5 Finish the rice:

In the pan used to cook the mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the cooked rice and cook, stirring frequently, 1 to 2 minutes, or until dry and slightly golden. Add the sesame oil, soy sauce and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, for 1 minute. Divide between 2 bowls. Wipe out the pan.

Fry the eggs & plate your dish:
6 Fry the eggs & plate your dish:

In the pan used to finish the rice, heat 2 teaspoons of oil on low until hot. Carefully add the eggs, keeping them separate; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Divide the cooked chard, asparagus and mushrooms, carrot and fried eggs between the 2 bowls of finished rice. Garnish 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
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the water has been absorbed and the rice is tender. Remove from heat.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Crack the eggs into 2 separate small bowls. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic. Cut off and discard the root ends of the scallions. Thinly slice the scallions lengthwise; place in a medium bowl of cold water. Trim off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Separate the chard stems and leaves; thinly slice the stems and roughly chop the leaves. Peel the carrot; thinly slice on an angle, then cut into matchsticks.

Cook the chard & asparagus:
3 Cook the chard & asparagus:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the garlic, asparagus and chard stems and leaves; season with salt and pepper. Cook 2 to 3 minutes, or until the asparagus is bright green and the chard has wilted. Transfer to a plate. Wipe out the pan.

4 Cook the mushrooms:

In the pan used to cook the chard and asparagus, heat 2 teaspoons of oil on medium until hot. Add the mushrooms; season with salt and pepper. Cook 1 to 3 minutes, or until softened. Transfer to the plate of cooked chard and asparagus, keeping them separate. Wipe out the pan.

Cook the mushrooms:
Finish the rice:
5 Finish the rice:

In the pan used to cook the mushrooms, heat 2 teaspoons of oil on medium-high until hot. Add the cooked rice and cook, stirring frequently, 1 to 2 minutes, or until dry and slightly golden. Add the sesame oil, soy sauce and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, for 1 minute. Divide between 2 bowls. Wipe out the pan.

6 Fry the eggs & plate your dish:

In the pan used to finish the rice, heat 2 teaspoons of oil on low until hot. Carefully add the eggs, keeping them separate; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Divide the cooked chard, asparagus and mushrooms, carrot and fried eggs between the 2 bowls of finished rice. Garnish with the scallions and sesame seeds. Enjoy!

Fry the eggs & plate your dish: