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Vegan Mushroom Bulgogi Bibimbap

Vegan Mushroom Bulgogi Bibimbap

Mary Jackson
This bibimbap bowl uses a mix of mushrooms marinated in a pear-and-gochujang bulgogi-style sauce, then cooked until the edges caramelize and the sesame aroma comes through. Crisp-tender vegetables and short-grain rice round out the bowl, finished with a spicy drizzle. Plan for about 50 minutes to prep and assemble everything.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine East / Southeast Asian
Servings 4 bowls
Calories 772 kcal

Equipment

  • Rice cooker or medium saucepan with lid
  • Large mixing bowl
  • Cast-iron skillet or wok
  • 4-quart pot for blanching
  • Colander
  • Tongs
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Microplane or fine grater
  • Small whisk and bowl

Ingredients
 
 

For the Rice:

  • 2 cups short-grain white rice rinsed until water runs mostly clear
  • 2 ½ cups water for cooking rice

For the Bulgogi Marinade:

  • ⅓ cup low-sodium soy sauce or tamari for gluten-free
  • ½ cup Korean pear or Bosc pear, peeled, cored, and finely grated
  • 2 tbsp light brown sugar packed
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp gochujang ensure vegan
  • 3 cloves garlic minced (about 1 tbsp)
  • 1 tbsp fresh ginger finely grated
  • ½ tsp freshly ground black pepper
  • 2 tbsp scallion whites thinly sliced (reserve greens for garnish)

For the Mushrooms:

  • 20 oz mixed mushrooms king oyster, oyster, and shiitake; torn/sliced into bite-size pieces
  • 1 ½ tbsp neutral oil avocado or grapeseed, for searing

For the Vegetable Toppings:

  • 6 oz baby spinach
  • 2 cups mung bean sprouts rinsed
  • 1 large carrot peeled and julienned
  • 1 medium zucchini julienned
  • 1 tbsp kosher salt divided, for blanching water and seasoning
  • ½ tsp black pepper divided
  • 2 tsp toasted sesame oil divided, for finishing vegetables
  • 2 tsp neutral oil divided, for sautéing carrot and zucchini

For the Gochujang Drizzle & Garnish:

  • 2 tbsp gochujang
  • 1 tbsp pure maple syrup
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2–⁠3 tbsp warm water to thin sauce to a drizzle
  • 1 tbsp toasted sesame seeds
  • 2 tbsp scallion greens thinly sliced

To Serve (Optional):

  • 1 cup vegan kimchi chopped
  • 1 sheet nori cut into thin strips (or use 2 tbsp furikake)
  • 12 oz firm tofu pressed and sliced, optional
  • 1 tbsp neutral oil for searing tofu, optional
  • 1 tsp soy sauce to finish tofu, optional

Instructions
 

  • Cook the Rice: Rinse 2 cups short-grain rice in cool water, swishing until mostly clear (about 2 minutes). Combine with 2 1/2 cups water in a rice cooker, or in a saucepan; bring to a boil over medium-high heat, then cover and reduce to low to maintain a gentle simmer (near 100°C/212°F). Cook 18 minutes, then remove from heat and rest, covered, 10 minutes. Fluff before serving.
  • Whisk the Bulgogi Marinade (5 minutes): In a large bowl, whisk 1/3 cup soy sauce, 1/2 cup grated pear, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp gochujang, 1 tbsp grated ginger, 3 minced garlic cloves, and 1/2 tsp black pepper until the sugar dissolves and the mixture smells sweet-savoury.
  • Marinate the Mushrooms (20 minutes): Pat the 20 oz mixed mushrooms dry. Tear king oysters into strips and hand-tear oyster mushrooms for craggy edges; slice shiitakes 1/4-inch thick. Toss mushrooms into the marinade, turning to coat. Marinate 20 minutes at room temperature, stirring once. The mushrooms should darken slightly and feel glossy.
  • Blanch and Season the Spinach (3 minutes): Bring a pot of salted water to a rolling boil (100°C/212°F). Blanch 6 oz spinach for 30–45 seconds until just wilted and vivid green, then transfer to a colander and rinse under cold water or shock in ice water. Squeeze out excess water, then season with a pinch of salt and a few drops of sesame oil.
  • Blanch the Bean Sprouts (3 minutes): In the same boiling water, blanch 2 cups mung bean sprouts for 1–2 minutes until crisp-tender. Drain and rinse briefly under cool water; season with a pinch of salt.
  • Sauté the Carrot and Zucchini (6 minutes): Heat 1 tsp neutral oil in a skillet over medium-high heat until shimmering (about 190°C/375°F oil temperature). Sauté the julienned carrot with a pinch of salt for 2–3 minutes until just tender and still bright. Remove, then repeat with 1 tsp oil and the zucchini for 2–3 minutes. Finish both with a light drizzle of toasted sesame oil and a pinch of black pepper.
  • Sear and Glaze the Mushrooms (8–10 minutes): Heat a cast-iron skillet or wok over medium-high until a drop of water skitters on contact or an IR thermometer reads ~200°C/390°F. Add 1 1/2 tbsp neutral oil, then lift mushrooms from the bowl, letting excess marinade drip back. Sear in a single layer without stirring for 3–4 minutes until deeply browned on one side. Toss and cook 2 minutes more. Pour any remaining marinade from the bowl into the pan and let it bubble vigorously for 1–2 minutes until syrupy and clinging to the mushrooms. They should look lacquered and smell smoky-sweet.
  • Optional Tofu (6–8 minutes): Heat 1 tbsp neutral oil over medium-high (oil ~190°C/375°F). Sear tofu slices 2–3 minutes per side until golden. Splash with 1 tsp soy sauce to finish; remove.
  • Make the Gochujang Drizzle (2 minutes): Whisk 2 tbsp gochujang, 1 tbsp maple syrup, 1 tsp rice vinegar, 1 tsp sesame oil, and 2–3 tbsp warm water until smooth and pourable, like thin yogurt.
  • Assemble the Bibimbap (2–3 minutes): Divide hot rice among 4 bowls. Arrange spinach, bean sprouts, carrot, and zucchini around the edges, leaving the center open. Mound the mushroom bulgogi in the center. Drizzle with gochujang sauce and sprinkle sesame seeds and scallion greens. Add nori strips and a side of vegan kimchi. Serve immediately and mix at the table.

Notes

Mary’s Tips:

  • Mushroom Mix: Combine meaty king oyster with oyster and shiitake for the best texture—tear rather than slice for more caramelized edges.
  • Pear Power: Korean pear lends classic bulgogi perfume and natural tenderizing. If unavailable, use Bosc pear and add an extra 1 tsp brown sugar.
  • High-Heat Sear: Don’t overcrowd the pan. Cook in batches so mushrooms brown instead of steam.
  • Gluten-Free: Use tamari and confirm your gochujang and kimchi are certified vegan and gluten-free.
  • Faster Onions-Style Sweetness: For a deeper glaze, add 1 tsp maple syrup to the pan reduction and cook 30 seconds more.
  • Gochujang Balance: Thin the drizzle just enough to ribbon off a spoon; too thick and it overwhelms, too thin and it won’t cling.

Nutrition

Calories: 772kcalCarbohydrates: 119gProtein: 24gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 2821mgPotassium: 1267mgFiber: 12gSugar: 21gVitamin A: 7255IUVitamin C: 34mgCalcium: 242mgIron: 9mg
Keyword Bibimbap, bulgogi, Korean, mushrooms, Vegan, Vegan Mushroom Bulgogi Bibimbap
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