Vegan Mushroom & Spinach Bibimbap
with Crispy Rice, Pickled Carrots & Crispy Fried Onions
- Soy
- Wheat
- Sesame
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 sesame spinach, and tangy pickled carrots. You’ll drizzle it all with a delicious blend of Sriracha, soy sauce, and sesame oil, then garnish with scallion greens and crispy fried onions for the perfect finishing touch.
Ingredients
4 ounce
Shredded Carrots
5 ounce
Spinach
8 ounce
Button Mushrooms
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
¾ cup
White Rice
Not included in your delivery
4 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 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!).
• In a medium microwave-safe bowl, combine carrots, scallion whites, vinegar, 1 tsp sugar, and ¼ tsp salt (2 tsp sugar and ½ tsp salt for 4 servings). Microwave for 45 seconds. Set aside to pickle, tossing occasionally. • In a small bowl, combine Sriracha, soy sauce, half the sesame oil, and 1 TBSP sugar (2 TBSP for 4).
• 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 another drizzle of oil in same pan 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 remaining sesame oil. Transfer spinach to empty side of plate with mushrooms; wipe out pan.
• 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.
• In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. • Drizzle everything with remaining sauce and garnish with scallion greens and crispy fried onions. Serve directly from pan.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty mix of sweet and salty flavors, though some found it bland and suggested adding gochujang for authenticity.
- Ease of prep: While some found it quick and easy, others felt it was time-consuming with many steps and utensils.
- Suggestions: Consider adding a fried egg or tofu for protein; increase sauce and veggie portions for better balance with rice.
- Leftovers: Several mentioned it made great leftovers, especially for work lunches.
- Texture: The crispy rice added a delightful crunch, but be careful not to overcook it.
- Veggies: Many enjoyed the vegetable variety, though some wanted less carrot and more mushroom or spinach.
Reviews from our home cooks
Without Korean pepper paste (gochujang) it is just not bibimbap. I had to add some from my own stash to enhance the flavor and fix it. I don't mean to sound like a Korean food snob, but I grew up eating my mother's authentic Korean cooking and have a high set of expectations. I will be more than happy to help give you pointers on this dish if you would like, a guarantee to receive 4 stars even from true Koreans.
Super tasty! Only thing is one part of the directions is confusing - it says use half the sesame oil in the sauce, but it doesn't include a little note afterwards that says you'll use the rest in another step like the recipes usually do, so you get surprised when you get to the spinach step and need the rest of the sesame oil that you may have already thrown out 😅
Salty sweet sour crispy crunchy soft chewy taste heaven! Be careful not to over-fry rice - cook just until brown NOT black (or your jaw will get a major workout!!). So delicious. I'd make 2x the sauce - it's the most delicious and you'll want more 😋.
More spinach please. Would like when cooked to balance mushrooms on the plate. It was messy to cook with the oil everywhere lol but crispy rice was quite tasty & added texture to meal
I like the seasoning in this dish. I hadn't tried Bibimbap yet, but now I'm excited to have it again. There was enough here for three meals.
The sauce was really delicious, and the different take with the spinach & mushrooms was refreshing.
We skipped the crispy rice step because, although it sounded delicious, it was just too messy and took too long. It was delicious without that step though.
Awesome, the crispy rice really changes the whole meal around compared to other rice bowls!
Great flavors. The veggie portions were a bit small as compared to the amount of rice.
I would never have made this on my own. And then I would've missed out! It's delicious! Nice variety of flavors and textures.
