Teriyaki Veggie Bibimbap

with bok choy, cremini mushrooms, and jasmine rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Soy

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)

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

  • Calories
    610
  • Carbohydrates
    116g
  • Fat
    11g
  • Protein
    21g
  • Sodium
    1155mg

Recipe Steps

You Will Need

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

Before You Cook

  • Teriyaki Veggie Bibimbap with bok choy, cremini mushrooms, and jasmine rice
    1

    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.

  • Teriyaki Veggie Bibimbap with bok choy, cremini mushrooms, and jasmine rice
    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.

  • Teriyaki Veggie Bibimbap with bok choy, cremini mushrooms, and jasmine rice
    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.

  • Teriyaki Veggie Bibimbap with bok choy, cremini mushrooms, and jasmine rice
    4

    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.

  • Teriyaki Veggie Bibimbap with bok choy, cremini mushrooms, and jasmine rice
    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.

  • Teriyaki Veggie Bibimbap with bok choy, cremini mushrooms, and jasmine rice
    6

    Plate the Dish

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