Recipes

Vegan Bibimbap with Gochugaru mushrooms

Serves 4

| Prep Time: 15 mins

| Cook Time: 15 mins

| Total Time: 30 mins

You may need: Korean Gochugaru

Discover The Recipe

Dive into a bowl of warm brown rice topped with tender mushrooms and baby kale. Every bite is coated with a lightly spiced, smoky flavored sauce. The thin strips of fresh vegetables add a satisfying crunch. Our vegan Bibimbap with Gochugaru Mushrooms is modeled on a traditional Korean dish call Bibimbap (BEE-beem-bop), a Korean family favorite comfort food. 

An essential ingredient in Korean cuisine, Gochugaru chilis lend a fruity, smoky notes with hints of sweet chocolate and a mild to medium heat to any dish. Our Korean Gochugaru contains only 100% authentic Korean Gochugaru chili flakes.

‘Bibimbap’, translated from Korean, means "mixed rice." Make it vegan with our recipe, or add some Korean BBQ Beef (Bulgogi) and a fried egg for the ultimate belly-warming brunch at home. Bibimbap is simple to make and customize with each bowl making a colorful presentation. We are excited to welcome you to the world of Korean cuisine with this tasty version. 

Ingredients

  • Gochugaru Mushrooms

  • 1 Tbsp toasted sesame oil

  • 8 oz mushrooms, sliced

  • 2 tsp Piquant Post Korean Gochugaru

  • Salt to taste

  • Wilted Kale

  • 2 Tbsp soy sauce

  • 1/4 cup white wine

  • 5 oz baby kale

  • For the Bibimbap:

  • 4 cups brown rice, short grain, cooked 

  • 1 recipe Gochugaru Mushrooms

  • 1 recipe wilted kale 

  • 1 watermelon radish, sliced into matchsticks

  • 1 carrot, cut into matchsticks

  • 1/2 cup vegan kimchi

  • 1 piece of nori (seaweed sheet), cut into thin slices

  • Garnish: green onion, gochugang (or other hot sauce), sesame seeds

Notes

Bibimbap is a dish that lends itself to endless variations in toppings! Feel free to add tofu or tempeh for some extra protein, or winter squash or sweet potato for some autumnal flavors. 

Kimchi is a hot and garlicky fermented cabbage condiment that is ubiquitous in Korean cuisine! Make sure to read the label carefully if you’re vegan, because it’s often made with fish sauce.

The complex smoky flavor of the Gochugaru pepper pairs perfectly with the earthy mushrooms. Use it liberally with other sautéed veggies for an extra boost of flavor.

Instructions

To make the Gochugaru Mushrooms, heat the sesame oil into a pan. Add the mushrooms to the pan and sauté for 5-7 minutes until golden. Add the Piquant Post Korean Gochugaru and sea salt to taste. Set aside.

After the mushrooms are cooked, add the soy sauce and white wine to the same pan and bring to a simmer. Add the baby kale and cook until the kale is just wilted. Season to taste with salt and pepper. 

Prep the rest of the veggies for the Bibimbap by slicing them into matchsticks, or a thin julienne cut. 

Divide the cooked brown rice into four separate bowls. Top with equal portions of the Gochugaru mushrooms, wilted kale, watermelon radish, carrot, kimchi and nori. Garnish with green onion, gochujang (or other hot sauce) and sesame seeds.

Alternatives & Substitutions

Vegan Bibimbap with Gochugaru mushrooms

Serves

4

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Piquant Post spice you’ll need: Korean Gochugaru

Ingredients

  • Gochugaru Mushrooms

  • 1 Tbsp toasted sesame oil

  • 8 oz mushrooms, sliced

  • 2 tsp Piquant Post Korean Gochugaru

  • Salt to taste

  • Wilted Kale

  • 2 Tbsp soy sauce

  • 1/4 cup white wine

  • 5 oz baby kale

  • For the Bibimbap:

  • 4 cups brown rice, short grain, cooked 

  • 1 recipe Gochugaru Mushrooms

  • 1 recipe wilted kale 

  • 1 watermelon radish, sliced into matchsticks

  • 1 carrot, cut into matchsticks

  • 1/2 cup vegan kimchi

  • 1 piece of nori (seaweed sheet), cut into thin slices

  • Garnish: green onion, gochugang (or other hot sauce), sesame seeds

Instructions

  1. To make the Gochugaru Mushrooms, heat the sesame oil into a pan. Add the mushrooms to the pan and sauté for 5-7 minutes until golden. Add the Piquant Post Korean Gochugaru and sea salt to taste. Set aside.

  2. After the mushrooms are cooked, add the soy sauce and white wine to the same pan and bring to a simmer. Add the baby kale and cook until the kale is just wilted. Season to taste with salt and pepper. 

  3. Prep the rest of the veggies for the Bibimbap by slicing them into matchsticks, or a thin julienne cut. 

  4. Divide the cooked brown rice into four separate bowls. Top with equal portions of the Gochugaru mushrooms, wilted kale, watermelon radish, carrot, kimchi and nori. Garnish with green onion, gochujang (or other hot sauce) and sesame seeds.

Notes

  • Bibimbap is a dish that lends itself to endless variations in toppings! Feel free to add tofu or tempeh for some extra protein, or winter squash or sweet potato for some autumnal flavors. 

  • Kimchi is a hot and garlicky fermented cabbage condiment that is ubiquitous in Korean cuisine! Make sure to read the label carefully if you’re vegan, because it’s often made with fish sauce.

  • The complex smoky flavor of the Gochugaru pepper pairs perfectly with the earthy mushrooms. Use it liberally with other sautéed veggies for an extra boost of flavor.

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