eCook Meal
Vegetarian Korean Mushroom Bibimbap
with pickled cucumber, sesame oil & spicy mayo
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.20
for 4 servings · R51.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sesame Oil needs 30 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 12% of packR15.60
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Gochujang needs 20 mlAsian Gochujang Paste 240 g R76.99 · whole pack (size can't be divided)R76.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Kewpie Mayo
- Low Sodium Soy Sauce
- Mixed Exotic Mushrooms
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Korean Mushroom Bibimbap?
The preparation time for Vegetarian Korean Mushroom Bibimbap with pickled cucumber, sesame oil & spicy mayo is between 25 and 30 minutes.
What is the total time required to make Vegetarian Korean Mushroom Bibimbap with pickled cucumber, sesame oil & spicy mayo?
The total time required to make Vegetarian Korean Mushroom Bibimbap with pickled cucumber, sesame oil & spicy mayo is between 30 and 35 minutes.
How many servings does Vegetarian Korean Mushroom Bibimbap provide?
4 servings
What are the main ingredients in Vegetarian Korean Mushroom Bibimbap?
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
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. 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! 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. 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.
What should be prepared from my kitchen to make Vegetarian Korean Mushroom Bibimbap?
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
How many calories does Vegetarian Korean Mushroom Bibimbap have?
538 calories
How much fat content does Vegetarian Korean Mushroom Bibimbap have?
grams