Meal Kit

Teriyaki Veggie Bibimbap

with bok choy, cremini mushrooms, and jasmine rice

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 6 oz. Cremini Mushrooms
  • ¾ cup Jasmine Rice
  • 1 Head of Baby Bok Choy
  • 3 oz. Shredded Red Cabbage
  • 1 Persian Cucumber
  • Info
    1 fl. oz. Teriyaki Glaze
  • 1 fl. oz. Seasoned Rice Vinegar
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 1 tsp. Sugar

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/2 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Make the Dressing

    Stir together rice wine vinegar, sugar, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in reserved mixing bowl with glaze.

  5. 5

    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.

  6. 6

    Plate the Dish

    Place rice in a bowl and top with dressed vegetables. Top with roasted vegetables and serve.

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