Vegan Saucy Mushroom & Cabbage Bibimbap
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Vegan Saucy Mushroom & Cabbage Bibimbap

Vegan Saucy Mushroom & Cabbage Bibimbap

with Spicy Pickled Cucumber, Brown Rice & Sesame Seeds

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.

Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Mini Cucumber

2 unit


4 ounce

Button Mushrooms

¾ cup

Jasmine Rice

4 ounce

Red Cabbage and Carrot Mix

1 teaspoon

Garlic Powder

1 tablespoon

Sesame Seeds

(Contains Sesame)

4 ounce

Bulgogi Sauce

(Contains Soy, Sesame, Wheat)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

1 teaspoon

Korean Chili Flakes

1.25 cup

Brown Rice

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon





Nutrition Values

/ per serving
Calories590 kcal
Fat11 g
Saturated Fat1.5 g
Carbohydrate113 g
Sugar40 g
Dietary Fiber6 g
Protein12 g
Cholesterol0 mg
Sodium1910 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.


Medium Bowl
Small pot
Large Pan


Prep & Start Cucumber

• 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.

Cook Rice

• 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.

Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4). Cook for 20-25 minutes. (Save jasmine rice for another use.)

Make Cabbage Stir-Fry

• 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.

Cook Saucy Mushrooms

• 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.

Finish Cucumber

• 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.

Finish & Serve

• 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.