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.
Reviews from our home cooks
The cabbage bit was kinda bland. And I went easy on the Korean chili flakes because I can't do anything too spicy, but the other flavors were good. Maybe the mushrooms were drowning in their sauce too much and that flavor was too strong. Not my favorite combination but ok.
Well balanced. Love the mix of bulgogi and hoisin sauce. I want to make those spicy pickled cucumbers and have them to snack on all the time!
I would add the mushrooms a little later in the cooking process to keep from getting too mushy
We needed double the mushrooms for the amount of sauce provided! With the quantity of mushrooms provided i only used one bulgogi sauce and one hoisin. Using the full amount would have been been WAY too much
Made this pre-PCOS diagnosis, so now no more rice. But I loved the pickled carrots and the flavors are wonderful in this dish. Perfect for a normal diet.
Close to perfect and those pickles I am going to make for myself. I made them right as I started to prep so they sat longer and I am glad I did.
The sauce was delicious and the dish was easy to prepare.
Excellent! Everything about it was delicious and the pickled cucumbers were out of this world.
I only added about 25% of all the sauce packets and it was perfect. It would have been drowning in sauce if I had added what it called for. Just a note to your team as I've noticed this with most of your dishes.
My #2 for flavor, loved it. Easy to follow steps. Turned out delicious
