Bibimbap-style rice, vegetables and mushrooms

Bibimbap-style rice, vegetables and mushrooms

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Connie Veneracion


  • 4 to 6 tablespoons Sriracha
  • 2 to 3 tablespoons soy sauce
  • 1 to 2 tablespoons honey
  • 3 tablespoons vegetable oil divided
  • 1 large bell pepper julienned
  • salt to taste
  • pepper to taste
  • 1 zucchini julienned
  • 3 shiitake mushrooms (caps only), thinly sliced
  • hot cooked rice (I used a combination of sticky rice and regular rice)
  • 3 eggs (whole or yolks only)
  • sesame seeds toasted


  • Mix together the Sriracha soy sauce and honey. Set aside.
  • Heat 1 tbsp. of vegetable oil in a frying pan. Add the bell pepper. Sprinkle with salt and pepper. Cook just until softened. Transfer to a plate and keep warm.
  • Heat another 1 tbsp. of oil in the pan. Add the zucchini, sprinkle with salt and pepper, and cook just until the flesh starts to turn translucent. Transfer to the plate beside the bell pepper.
  • Cook the sliced mushroom caps in the same manner with the remaining vegetable oil.
  • Assemble the dish. Spread very hot rice on the bottom of a bowl. Arrange the vegetables on top, leaving space at the center. Crack the egg at the center of the vegetables. Spoon in a few tablespoonfuls of the chili sauce. Sprinkle with toasted sesame seeds. Serve at once.