Pulled Mushroom Bulgogi Rice Bowls
with Roasted Broccoli plus Pickled Carrots & Radish
- Sesame
- Soy
- Wheat
- Eggs
New to pulled mushrooms? Allow us to introduce you! Thanks to their savory, umami flavor and hearty, meaty texture, pulled mushrooms are an ideal meat substitute in all kinds of dishes. Here, they’re paired with roasted broccoli, pickled veggies, and Korean-style bulgogi sauce to make satisfying rice bowls. Finish 'em with a drizzle of spicy mayo and crackly sesame seeds!
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 unit
Onion
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
8 ounce
Broccoli
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
3 unit
Radishes
2 unit
Scallions
¾ cup
White Rice
Not included in your delivery
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Trim and thinly slice scallions, separating whites from greens. Halve pulled mushrooms lengthwise. Halve, peel, and thinly slice onion.
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
In a small bowl, combine vinegar, half the sesame seeds, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Stir in radishes, carrots, and scallion whites. Refrigerate until ready to serve.
Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add mushrooms; cook, stirring occasionally, until crisp and warmed through, 3-5 minutes.
Add onion and another drizzle of oil; cook, stirring occasionally, until onion is softened and translucent, 2-3 minutes more.
Reduce heat under pan to medium low and add bulgogi sauce. Stir until mushrooms and onion are evenly coated. Taste and season with salt and pepper. Turn off heat.
Fluff rice with a fork.
Divide rice, mushrooms and onion, broccoli, and pickled veggies between plates in separate sections. Drizzle with as much spicy mayo as you like. Garnish with remaining sesame seeds and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory bulgogi sauce and meaty mushrooms, though some found the dish needed more depth or spice.
- Ease of prep: Customers praised the recipe as easy to make, with several mentioning it was quick and straightforward.
- Suggestions: Consider adding fresh ginger for extra depth, and increase the pickling liquid for stronger flavor in the veggies.
- Texture: The pulled mushrooms divided opinions; some adored the meaty texture, while others found it unusual.
- Versatility: Fans suggested using the pulled mushrooms in other dishes like barbecue burgers or Philly cheesesteaks.
