Mushroom Bibimbap Recipe

Mushroom Bibimbap

This mushroom bibimbap recipe takes 7 mins to make and uses only one pan! It’s a one-pan bibimbap using one (or more if you have them) type of mushrooms.

What is Bibimbap? Bibimbap is a popular Korean dish which means “mixed rice”. It normally consists of cooked rice with a mixture of various vegetables, some sort of protein and gochujang (Korean red pepper paste). You’re supposed to mix everything together and enjoy, hence the term Bibimbap aka “mixed rice”.

Mushroom Bibimbap Recipe

Recipe for Mushroom Bibimbap

Bibimbap is definitely one of my absolute favourite dishes! This is one of the easiest recipes you could whip up!

For this one-pan mushroom bibimbap, feel free to mix different types of mushrooms or stick to one kind of mushroom. Also, feel free to add in any vegetables of your choice to make this even more healthy.

The result of this is a spicy and deliciously savoury dish with many textures and flavours!

Cheap Lazy Vegan Mushroom Bibimbap

Traditionally you cook your vegetables separately for bibimbop, but to save time (and dishes), I’m going to show you how to cook it all in one pan!

To make this mushroom bibimbap gluten-free, use a gluten-free gochujang

If you don’t like spicy food, use soy sauce instead of gochujang


Want spicy vegan bibimbap? or mild spice? Use as much or as little of the gochujang as you’d like. This depends on how spicy you want your dish! If you don’t like things too spicy, feel free to add some soy sauce to make it more flavourful.

How To Make Mushroom Bibimbap

Ingredients

  • Mushrooms
  • Cooked Rice
  • Oil
  • Garlic
  • Chickpeas or other beans, tofu, tempeh, etc.
  • Gochujang
  • Baby Spinach (optional)
  • Roasted sesame oil

How To Make Mushroom Bibimbap

Start making your mushroom bibimbap by making sure you have cooked rice, like leftover rice or simply make rice.

Next, In a large non-stick pan, heat oil on medium-high heat and add sliced mushrooms of choice and minced garlic.

Sautee for around 3-4 minutes, allowing the mushrooms to sweat and cook through, then add in cooked rice, chickpeas (or other beans) and gochujang.

Mix well then turn the heat off and mix in baby spinach until wilted (optional).

Finally, add in roasted sesame oil for that savoury flavour then transfer to a large bowl and serve.

Enjoy your mushroom bibimbap! It’s a super quick and easy meal!

Mushroom Bibimbap

Mushroom Bibimbap

This mushroom bibimbap recipe takes 7 mins to make consisting of leftover rice, mushrooms, and “gochujang”. It's also a one-pan bibimbap recipe and uses one (or more if you have them) type of mushrooms.
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Korean, Vegan
Keyword: Bibimbap, korean, mushrooms
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 1
Calories: 443kcal

Equipment

  • Pan or Wok
  • Bowl
  • Knife
  • Spatula

Ingredients

  • 2 cups mushrooms of choice, sliced
  • 1 cup cooked rice
  • 1 tsp oil
  • 1 tsp garlic minced, around 1-2 cloves (optional)
  • 1/3 cup chickpeas or other beans fo choice
  • 1 tbsp gochujang or more depending on preference
  • 2 cups baby spinach optional
  • 1 tsp roasted sesame oil

Instructions

  • Start making your mushroom bibimbap by making sure you have cooked rice, like leftover rice or simply make rice.
  • Next, In a large non-stick pan, heat oil on medium-high heat and add sliced mushrooms of choice and minced garlic.
  • Sautee for around 3-4 minutes, allowing the mushrooms to sweat and cook through, then add in cooked rice, chickpeas (or other beans) and gochujang.
  • Mix well then turn the heat off and mix in baby spinach until wilted (optional).
  • Finally, add in roasted sesame oil for that savoury flavour then transfer to a large bowl and serve.
  • Enjoy your mushroom bibimbap! It's a super quick and easy meal!

Nutrition

Calories: 443kcal | Carbohydrates: 74g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 66mg | Potassium: 1231mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5673IU | Vitamin C: 25mg | Calcium: 116mg | Iron: 5mg

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7 thoughts on “Mushroom Bibimbap Recipe”

  1. 5 stars
    This is sooooo delicious! I made it for my anniversary and my husband loved it too. I only had baby Bella mushrooms and used leftover wild rice but it was still amazing!
    It’s also super simple. I’ll definitely be making this again!

  2. Beverly L Senzee

    5 stars
    Definitely a good meatless Monday meal and a good way to rid yourself of all that leftover rice. Absolutely delicious! Yummy! 😋

  3. 5 stars
    Well I love mushrooms and I love Korean food so this was a match made in heaven. It’s so easy as well. Highly recommend.

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