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”.
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!
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.
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
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
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
Yum!
The whole family loved it
This looks delicious! I will be trying it soon.
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!