Vegetarian Bibimbap

🥘 Ingredients

• baby broccoli
  8 oz
• brown rice
  1½ cups
• carrots
  2 unit
• garlic
  2 cloves
• ginger
  1 in
• hot sauce
  1 tbsp
• mixed wild mushrooms
  8 oz
• olive oil
  2 tbsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• soy sauce
  3 tbsp
• sugar
  1 tsp
• white wine vinegar
  2 tbsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• peeler
• small bowl
• small bowl
• large pan

1. 1

   mixed wild mushrooms soy sauce white wine vinegar scallions garlic ginger brown rice zucchini carrots sesame seeds hot sauce baby broccoli sugar olive oil

   mixed wild mushrooms: 8 oz, soy sauce: 3 tbsp, white wine vinegar: 2 tbsp, scallions: 2 unit, garlic: 2 cloves, ginger: 1 in, brown rice: 1½ cups, zucchini: 2 unit, carrots: 2 unit, sesame seeds: 1 tbsp, hot sauce: 1 tbsp, baby broccoli: 8 oz, sugar: 1 tsp, olive oil: 2 tbsp
2. 

   2

   Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add the brown rice and cook ⏱️ 25 minutes . Once the rice is tender, drain and return to the pot. Cover and allow to steam.
3. 

   3

   Peel the carrots and shave into ribbons with a peeler , rotating as necessary. Shave the zucchini into ribbons, discarding the seedy core. Trim the scallions, then cut half lengthwise. Thinly slice the scallions lengthwise. Thinly slice the mixed wild mushrooms. Peel and mince the ginger. Mince or grate the garlic.
4. 

   4

   Make the ginger-soy sauce: combine soy sauce, sugar, garlic and ginger in a small bowl until well mixed. Set aside.
5. 

   5

   Quickly pickle the scallions by marinating them in a small bowl with the white wine vinegar and a pinch of salt. Let sit ⏱️ 5 minutes .
6. 

   6

   Heat ½ tablespoon olive oil in a large pan over medium heat. Add the carrots and season with salt and pepper. Cook, tossing ⏱️ 5 minutes , until crisp-tender. Set aside. Repeat with the zucchini. Set aside. Add the mushrooms and baby broccoli to the pan and cook ⏱️ 7 minutes , tossing, until broccoli is tender and mushrooms have browned. Season with salt and pepper. Set aside.
7. 7

   Pour the ginger-soy sauce into the pan and cook ⏱️ 2 minutes , until slightly thickened.
8. 8

   Plate the rice and arrange the zucchini, carrots, broccoli, and mushrooms on top. Top with the pickled scallions. Sprinkle with sesame seeds. Drizzle with the ginger-soy sauce and hot sauce, to taste.