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Vegan Saucy Mushroom & Cabbage Bibimbap

with Spicy Pickled Cucumber, Brown Rice & Sesame Seeds

Vegan Saucy Mushroom & Cabbage Bibimbap

Savory mushrooms and tender cabbage are layered over brown rice with spicy pickled cucumber and sesame seeds for a vibrant vegan bowl with bold, saucy flavor.

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Ingredients

For 2 servings

  • 1.25 cup Brown Rice
  • 4 ounce Bulgogi Sauce
  • 4 ounce Button Mushrooms
  • 1 teaspoon Garlic Powder
  • ½ ounce Gochujang Sauce
  • 2 tablespoon Hoisin Sauce
  • ¾ cup Jasmine Rice
  • 1 teaspoon Korean Chili Flakes
  • 1 unit Mini Cucumber
  • 4 ounce Red Cabbage and Carrot Mix
  • 5 teaspoon Rice Wine Vinegar
  • 2 unit Scallions
  • 1 tablespoon Sesame Seeds

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Vegan Saucy Mushroom & Cabbage Bibimbap
Korean
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories590
Protein12g
Carbs113g
Fat11g
Tags:
VeganCalorie SmartFiber SmartNewSpicy
⚠️Allergens:
🌰Sesame🌱Soy🌾Wheat

Swaps and substitutions

For soy-free needs, use a soy-free sweet-savory glaze in place of the bulgogi and hoisin sauces, since both usually contain soy. For sesame-free diets, skip the sesame seeds and use toasted sunflower seeds or leave them off entirely.

What to serve with it

Serve with a simple miso soup or a crisp green salad to balance the spicy, saucy rice bowl. Extra quick-pickled vegetables or steamed edamame also work well alongside it.

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