Mushroom Bibimbap Bowl

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The Culinary Institute of America| 03.23.2024| 4 MIN READ TIME

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Experience a powerhouse of flavors with this mushroom bibimbap bowl, a Korean-inspired culinary delight.

Featuring an assortment of sauteed baby bella, oyster, white, portabella, and shiitake mushrooms, this vegetarian bibimbap provides a variety of "meaty" textures without the meat. Nestled atop a bed of fluffy steamed rice, these umami-rich mushrooms are joined by an array of vibrant, picked vegetables, creating a colorful and nutritious ensemble.

A spicy gochujang sauce is drizzled over the bowl, providing a perfect balance of heat and sweetness. Garnished with sesame seeds and a sunny side up egg, this mushroom bibimbap bowl is a celebration of textures and tastes, capturing the essence of Korean cuisine.

Mushroom Bibimbap Bowl

Description

The grilled mushroom bibimbap bowl features an assortment of sauteed mushrooms and quick pickled vegetables for a fresh but filling Korean-inspired meal.

Ingredients

1 lb. Mung bean sprouts
4 Tbsp. sesame oil, divided
1⁄2 tsp. salt
2 Tbsp. garlic, finely minced, divided
6 green onion, sliced
12 oz. spinach (with tender stems)
24 oz. assorted mushrooms, such as Monterey® Baby Bella, Oyster, White, Portabella, and Shiitake Mushrooms
2 oz. soy sauce
1 1⁄2 oz. honey
3 cups short grain brown rice, uncooked

Quick Pickled Vegetables

6 oz. carrot, cut into matchsticks
6 oz. zucchini, thinly sliced into half moons
3 oz. red radish, thinly sliced into half moons
6 oz. red bell pepper, cut into matchsticks
6 oz. cucumber, cut into matchsticks
2 tsp. salt

Garnish

4-6 Tbsp. gochujang
4-6 egg yolks or sunny side up egg
Toasted sesame seeds as needed
Gochugaru as needed

Instructions

For Quick Pickled Vegetables: Place carrots in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Place zucchini and radish together in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Place bell pepper in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Place cucumber in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Allow pickles to marinate for 20 - 30 minutes, squeeze water out of carrots, zucchini, radish, and cucumber quick pickles, keeping them separate.
For Bean Sprouts: Place bean sprouts in medium saucepan and cover with water and lid. Boil without lifting lid, and cook for 10 minutes. Drain and toss with sesame oil, 1⁄2 tsp. of salt, 1 tsp. garlic, and 1⁄2 green onions. Set aside.
For Spinach: Heat medium saucepan. Wash spinach 3 times, immediately remove from water to pan without drying. Add 1 tsp. of garlic and place lid on pot. After 2 minutes, stir spinach and continue to cook for 2 minutes or until spinach is wilted. Drain and allow to cool. Roughly chop and season with 1 tsp. of sesame oil and salt to taste. Set aside.
Heat non-stick pan and sauté bell peppers. Add 1 tsp. of sesame oil and remaining green onions. Wipe pan out and sauté all salted vegetables separately, add in 1 tsp. of sesame oil for each vegetable, wiping pan between uses, and placing wilted veggies back in separate small bowls, ready for assembly. Season with salt to taste.
Depending on size of assorted mushrooms, slice, leave whole, or cut mushrooms in half so all are same size.
Heat large sauté pan. Add canola oil and cook mushrooms in batches until deep golden brown and thoroughly cooked.
Mix together soy sauce, honey, remaining garlic, and remaining sesame oil.
(When mushrooms are cooked) pour sauce over mushrooms and boil. Cook until mushrooms are well coated with shiny glaze, being careful not to burn sauce.
Assemble Bibimbap in traditional dolsot (Korean earthenware pot) coating bottom with approximately 2 tsp. of sesame oil before dividing rice between pots. (Alternatively, without traditional dolsot, this can be presented with hot rice in individual serving bowls)
Top rice with vegetables arranged in small piles on top.
If using dolsot, place pot on burner over medium high heat. Wait until you can hear rice sizzling and forming nurungji or traditional crust on bottom.
Finish bibimbap with gochujang, a sprinkle of gochugaru, and roasted sesame seeds.
Top with raw egg yolk or sunny side up egg.

Mushroom Bibimbap Bowl

Description

The grilled mushroom bibimbap bowl features an assortment of sauteed mushrooms and quick pickled vegetables for a fresh but filling Korean-inspired meal.

Ingredients

1 lb. Mung bean sprouts
4 Tbsp. sesame oil, divided
1⁄2 tsp. salt
2 Tbsp. garlic, finely minced, divided
6 green onion, sliced
12 oz. spinach (with tender stems)
24 oz. assorted mushrooms, such as Monterey® Baby Bella, Oyster, White, Portabella, and Shiitake Mushrooms
2 oz. soy sauce
1 1⁄2 oz. honey
3 cups short grain brown rice, uncooked

Quick Pickled Vegetables

6 oz. carrot, cut into matchsticks
6 oz. zucchini, thinly sliced into half moons
3 oz. red radish, thinly sliced into half moons
6 oz. red bell pepper, cut into matchsticks
6 oz. cucumber, cut into matchsticks
2 tsp. salt

Garnish

4-6 Tbsp. gochujang
4-6 egg yolks or sunny side up egg
Toasted sesame seeds as needed
Gochugaru as needed

Instructions

For Quick Pickled Vegetables: Place carrots in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Place zucchini and radish together in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Place bell pepper in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Place cucumber in small bowl, sprinkle with 1⁄2 tsp. of salt, and set aside.
Allow pickles to marinate for 20 - 30 minutes, squeeze water out of carrots, zucchini, radish, and cucumber quick pickles, keeping them separate.
For Bean Sprouts: Place bean sprouts in medium saucepan and cover with water and lid. Boil without lifting lid, and cook for 10 minutes. Drain and toss with sesame oil, 1⁄2 tsp. of salt, 1 tsp. garlic, and 1⁄2 green onions. Set aside.
For Spinach: Heat medium saucepan. Wash spinach 3 times, immediately remove from water to pan without drying. Add 1 tsp. of garlic and place lid on pot. After 2 minutes, stir spinach and continue to cook for 2 minutes or until spinach is wilted. Drain and allow to cool. Roughly chop and season with 1 tsp. of sesame oil and salt to taste. Set aside.
Heat non-stick pan and sauté bell peppers. Add 1 tsp. of sesame oil and remaining green onions. Wipe pan out and sauté all salted vegetables separately, add in 1 tsp. of sesame oil for each vegetable, wiping pan between uses, and placing wilted veggies back in separate small bowls, ready for assembly. Season with salt to taste.
Depending on size of assorted mushrooms, slice, leave whole, or cut mushrooms in half so all are same size.
Heat large sauté pan. Add canola oil and cook mushrooms in batches until deep golden brown and thoroughly cooked.
Mix together soy sauce, honey, remaining garlic, and remaining sesame oil.
(When mushrooms are cooked) pour sauce over mushrooms and boil. Cook until mushrooms are well coated with shiny glaze, being careful not to burn sauce.
Assemble Bibimbap in traditional dolsot (Korean earthenware pot) coating bottom with approximately 2 tsp. of sesame oil before dividing rice between pots. (Alternatively, without traditional dolsot, this can be presented with hot rice in individual serving bowls)
Top rice with vegetables arranged in small piles on top.
If using dolsot, place pot on burner over medium high heat. Wait until you can hear rice sizzling and forming nurungji or traditional crust on bottom.
Finish bibimbap with gochujang, a sprinkle of gochugaru, and roasted sesame seeds.
Top with raw egg yolk or sunny side up egg.