Vegan Saucy Mushroom & Cabbage Bibimbap
with Spicy Pickled Cucumber & Sesame Seeds
- Sesame
- Soy
- Wheat
The only thing more fun than saying “bibimbap”? Eating it! Our vegan riff on this iconic Korean rice dish is positively bursting with flavorful veggies. Savory-sweet bulgogi-hoisin mushrooms are the meaty element, along with savory sautéed cabbage. Spicy pickled cucumbers add a bright, tangy crunch. They’re all arranged over a bed of steamy, fragrant rice, just waiting to be mixed up and savored with a generous sprinkle of nutty sesame seeds.
Ingredients
5 teaspoon
Rice Wine Vinegar
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
4 ounce
Button Mushrooms
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and cut scallions into ½-inch pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • Halve cucumber lengthwise; thinly slice into half-moons. Transfer cucumber to a medium bowl and cover with salt; toss to coat. Let sit 3-5 minutes, then rinse and drain. Return drained cucumber to bowl.
• Meanwhile, in a small pot, combine rice, 1¼ cups water, and ½ tsp salt (for 4 servings, use a medium pot, 2¼ cups water, and 1 tsp salt). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallions; cook, stirring, until lightly charred, 3-5 minutes. • Add cabbage and carrot mix and half the garlic powder (you’ll use the rest later); cook, stirring occasionally, until lightly softened and lightly browned, 1-2 minutes more. • Stir in half the sesame seeds (save the rest for serving). Taste and season with salt and pepper if necessary. Turn off heat; transfer to a second medium bowl. Wipe out pan.
• Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Reduce heat to low and stir in bulgogi sauce and hoisin. Simmer, stirring constantly, until mushrooms are coated and sauce has thickened, 1 minute.
• While mushrooms cook, add gochujang, vinegar, remaining garlic powder, 1 tsp sugar (2 tsp for 4 servings), and as many chili flakes as you like to bowl with drained cucumber. Toss to coat.
• Fluff rice with a fork. • Divide rice between bowls; top with cabbage stir-fry, saucy mushrooms, and cucumber pickles (draining first) in separate sections. Garnish with remaining sesame seeds and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's unique flavors, especially the spicy pickled cucumbers. Some found the sauce too sweet; consider using less for a more balanced taste.
- Ease of prep: While most found it straightforward to make, a few mentioned it was time-consuming with many steps. Consider prepping ingredients in advance.
- Suggestions: Add a protein like tofu for more substance. Try using less sauce, as many found it overpowering; start with half and adjust to taste.
- Portions: Some felt the meal was light for dinner; consider adding extra vegetables like bok choy or red pepper for more volume.
- Texture: For added crunch, try topping with sliced almonds. Some preferred less sauce on the mushrooms to maintain their texture.
