What are the main ingredients in Vegetarian Korean Mushroom Bibimbap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Egg/s (optional)

What is the nutritional information of Vegetarian Korean Mushroom Bibimbap?

Calories: 538, Carbs: 72 grams, Fat: grams, Protein: 13.3 grams, Sugar: 8.2 grams, Salt: 814 grams

How do I prepare Vegetarian Korean Mushroom Bibimbap?

MOUTHWATERING MUSHIES: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the soy sauce and 10ml of sweetener. Remove from the pan, season, and cover. PICKLED CUCUMBER: In a bowl, combine the vinegar, 20ml of water, and 10ml of sweetener. Add the cucumber rounds and toss until fully coated. Set aside to pickle. BIBIMBAP!: Make a bed of jasmine rice. Top with the sautéed cabbage, fried mushrooms, pickled cucumber, and the shredded green leaves. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef! RICE & SHINE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. SPICY MAYO & CABBAGE: In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 2-3 minutes (shifting occasionally) In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover. OPTIONAL EGG: Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber.

What should be prepared from my kitchen to make Vegetarian Korean Mushroom Bibimbap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Egg/s (optional)

Vegetarian Korean Mushroom Bibimbap

Name: Vegetarian Korean Mushroom Bibimbap
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional); Egg/s (optional)

A popular Korean dish that is a wonderful exploration of different tastes and textures. Jasmine rice is topped with an array of deliciousness including fried exotic mushrooms, sesame oil-basted cabbage, a spicy mayo, fresh green leaves, and pickled cucumber.

Vegetarian Korean Mushroom Bibimbap

with pickled cucumber, sesame oil & spicy mayo

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cucumber
Fresh Coriander
Gochujang
Green Leaves
Jasmine Rice
Kewpie Mayo
Low-Sodium Soy Sauce
Mixed Exotic Mushrooms
Rice Wine Vinegar
Sesame Oil
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)
Egg/s (optional)

Photo of Vegetarian Korean Mushroom Bibimbap

Serves 1

RICE & SHINE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED CUCUMBER
In a bowl, combine the vinegar, 10ml of water, and 5ml of sweetener. Add the cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & CABBAGE
In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 2-3 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
MOUTHWATERING MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the soy sauce and 5ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 1 egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed cabbage, fried mushrooms, pickled cucumber, and the shredded green leaves. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!

Jasmine Rice - 75ml
Rice Wine Vinegar - 15ml
Cucumber - 50g
Kewpie Mayo - 15ml
Gochujang - 5ml
Spring Onion - 1
Cabbage - 100g
Sesame Oil - 7,5ml
Mixed Exotic Mushrooms - 125g
Low Sodium Soy Sauce - 15ml
Green Leaves - 20g
Fresh Coriander - 3g

Download the Recipe

Serves 2

RICE & SHINE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED CUCUMBER
In a bowl, combine the vinegar, 20ml of water, and 10ml of sweetener. Add the cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & CABBAGE
In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 2-3 minutes (shifting occasionally) In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
MOUTHWATERING MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the soy sauce and 10ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed cabbage, fried mushrooms, pickled cucumber, and the shredded green leaves. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!

Jasmine Rice - 150ml
Rice Wine Vinegar - 30ml
Cucumber - 100g
Kewpie Mayo - 30ml
Gochujang - 10ml
Spring Onions - 2
Cabbage - 200g
Sesame Oil - 15ml
Mixed Exotic Mushrooms - 250g
Low Sodium Soy Sauce - 30ml
Green Leaves - 40g
Fresh Coriander - 5g

Download the Recipe

Serves 3

RICE & SHINE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED CUCUMBER
In a bowl, combine the vinegar, 30ml of water, and 15ml of sweetener. Add the cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & CABBAGE
In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
MOUTHWATERING MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the soy sauce and 15ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 3 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed cabbage, fried mushrooms, pickled cucumber, and the shredded green leaves. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!

Jasmine Rice - 225ml
Rice Wine Vinegar - 45ml
Cucumber - 150g
Kewpie Mayo - 45ml
Gochujang - 15ml
Spring Onions - 3
Cabbage - 300g
Sesame Oil - 22,5ml
Mixed Exotic Mushrooms - 375g
Low Sodium Soy Sauce - 45ml
Green Leaves - 60g
Fresh Coriander - 8g

Download the Recipe

Serves 4

RICE & SHINE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED CUCUMBER
In a bowl, combine the vinegar, 40ml of water, and 20ml of sweetener. Add the cucumber rounds and toss until fully coated. Set aside to pickle.
SPICY MAYO & CABBAGE
In a small bowl, combine the mayo and the gochujang (to taste). Loosen with water in 5ml increments until a drizzling consistency. Set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the spring onion whites and the sliced cabbage until slightly softened, 3-4 minutes (shifting occasionally). In the final minute, toss through the sesame oil and seasoning. Remove from the pan and cover.
MOUTHWATERING MUSHIES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the soy sauce and 20ml of sweetener. Remove from the pan, season, and cover.
OPTIONAL EGG
Place a nonstick pan over medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. Drain the pickling liquid from the cucumber.
BIBIMBAP!
Make a bed of jasmine rice. Top with the sautéed cabbage, fried mushrooms, pickled cucumber, and the shredded green leaves. Top with the fried egg (if using). Drizzle over the spicy mayo (to taste) and sprinkle over the picked coriander and spring onion greens. Tuck in, Chef!