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Pulled Mushroom Bulgogi Rice Bowls
Pulled Mushroom Bulgogi Rice Bowls

Pulled Mushroom Bulgogi Rice Bowls

with Roasted Broccoli plus Pickled Carrots & Radish

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!

Tags:
Veggie
New
Allergens:
Sesame
Soy
Wheat
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

8 ounce

Broccoli

3 unit

Radishes

1 unit

Onion

1 tablespoon

Sesame Seeds

(Contains: Sesame)

4 ounce

Bulgogi Sauce

(Contains: Soy, Wheat, Sesame)

4 tablespoon

Spicy Mayo

(Contains: Eggs, Soy, Wheat)

4 ounce

Shredded Carrots

5 teaspoon

Rice Wine Vinegar

2 unit

Scallions

1 unit

Plant-Based Pulled Mushrooms

(Contains: Soy)

¾ cup

White Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving
Calories960 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate132 g
Sugar38 g
Dietary Fiber20 g
Protein21 g
Cholesterol20 mg
Sodium2010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Pan
Baking Sheet
Small Bowl

Instructions

 Cook Rice
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 1 ¼ cups water (2 ¼ 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.

 Prep & Roast Broccoli
2

• 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.

Pickle Veggies
3

• 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.

Cook Mushrooms
4

• 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.

Add Sauce
5

• 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.

Finish & Serve
6

• 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.

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