with bok choy, cremini mushrooms, and jasmine rice
Prep & Cook Time:25-35 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
"Mmm-bop" some little blond mop-tops sang in the '90s. (And now that song is in your head, just as we planned.) This meal is actually the opposite of a one-hit wonder; bibimbap is a Korean dish with a long history and an even longer legacy of great flavors. We pile those flavors on with our vegetable bibimbap. Mushrooms and bok choy stems are cooked in spicy, pepper-y gochujang and sweet teriyaki; cucumbers and peppers are tossed in a peppy dressing. After scraping up the last bits in your bowl, you'll be humming "mmm-bap" like it's 1997.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.
Prepare the Ingredients
Quarter mushrooms. Remove any discolored outer leaves from bok choy. Trim end and remove leaves. Cut stems into 1" lengths at an angle and coarsely chop leaves. Stem, seed, and slice red bell pepper into thin strips. Trim cucumber and cut into thin ovals on an angle.
Roast the Vegetables
Stir together teriyaki glaze, gochujang (to taste), and 1 Tbsp. olive oil in a large mixing bowl. Add mushrooms and bok choy stems and use your hands to coat. Place vegetables on prepared baking sheet and spread into a single layer. Roast until slightly charred, 14-16 minutes. Reserve bowl and excess glaze; no need to wipe clean. While vegetables roast, make dressing.
Make the Dressing
Stir together rice wine vinegar, sugar, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in reserved mixing bowl with glaze.
Dress the Remaining Vegetables
When vegetables have 5 minutes left to roast, add red bell pepper, cucumber, shredded red cabbage, and bok choy leaves to bowl with dressing and toss to coat. Dressing the vegetables later will prevent them from getting soggy.
Plate the Dish
Place rice in a bowl and top with dressed vegetables. Top with roasted vegetables and serve.
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