We put a vegan spin on the iconic Korean hot stone pot bibimbap with its crispy rice crust! You’ll recreate that crunchy, chewy texture at home by pressing the rice into a very hot pan until golden. Serve it hot out of the pan topped with spicy-sweet sautéed mushrooms, pan-wilted spinach, and tangy pickled carrots. You’ll drizzle it all with spicy mayo and then garnish with scallion greens and crispy fried onions for the perfect finishing touch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
¾ cup
White Rice
8 ounce
Button Mushrooms
2 unit
Scallions
4 ounce
Shredded Carrots
5 teaspoon
White Wine Vinegar
1 teaspoon
Sriracha Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 ounce
Spinach
1 unit
Crispy Fried Onions
(Contains Wheat)
10 ounce
Shrimp
(Contains Shellfish)
Salt
Pepper
Sugar
Cooking Oil
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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 use in Step 5.
• While rice cooks, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add chicken and cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• In a medium microwave-safe bowl, combine carrots, scallion whites, vinegar, 1 tsp sugar, and 1⁄4 tsp salt (2 tsp sugar and 1⁄2 tsp salt for 4 servings). Microwave for 45 seconds. Set aside to pickle, tossing occasionally. • In a small bowl, combine soy sauce, garlic powder, and 1 1⁄2 TBSP sugar (3 TBSP for 4). • In a separate small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Stir in 2 tsp sauce (4 tsp for 4), salt, and pepper. Turn off heat; transfer mushrooms to one side of a plate. Wipe out pan. • Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add spinach and cook, stirring, until wilted, 3-4 minutes. TIP: You may need to work in batches. • Turn off heat; stir in 1 tsp sauce. Transfer spinach to empty side of plate with mushrooms; wipe out pan.
Use pan used for chicken here.
• Once rice is done, heat a large drizzle of oil in pan used for veggies over high heat. Once oil is very hot and almost smoking, add cooked rice; spread out in an even layer. Cook, undisturbed, until a crust forms on the bottom of rice, 1-2 minutes. TIP: Oil may splatter a bit—be careful! • Remove pan from heat and pour remaining sauce over top.
• In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. • Garnish with scallion greens and crispy fried onions. Drizzle spicy mayo on top, and serve directly from pan.
Top crispy rice with chicken along with mushrooms, spinach, and pickled carrots (draining first) in separate sections.
Shrimp are fully cooked when internal temperature reaches 145°.