Vegan Saucy Mushroom & Cabbage Bibimbap

🥘 Ingredients

• black pepper
  1 pinch
• bulgogi sauce
  2 tbsp
• button mushrooms
  8 oz
• cooking oil
  2 tbsp
• garlic powder
  1 tsp
• gochujang sauce
  1 tbsp
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• korean chili flakes
  1 tsp
• mini cucumber
  1 unit
• red cabbage and carrot mix
  2 c
• rice wine vinegar
  1 tbsp
• salt
  ½ tsp
• scallions
  2 units
• sesame seeds
  1 tbsp
• sugar
  1 tsp
• water
  1¼ cups

🍳 Cookware

• medium bowl
• small pot
• large pan
• medium bowl

1. 

   1

   jasmine rice button mushrooms red cabbage and carrot mix mini cucumber scallions bulgogi sauce hoisin sauce gochujang sauce rice wine vinegar sesame seeds garlic powder sugar salt black pepper korean chili flakes cooking oil water

   jasmine rice: 1 c, button mushrooms: 8 oz, red cabbage and carrot mix: 2 c, mini cucumber: 1 unit, scallions: 2 units, bulgogi sauce: 2 tbsp, hoisin sauce: 2 tbsp, gochujang sauce: 1 tbsp, rice wine vinegar: 1 tbsp, sesame seeds: 1 tbsp, garlic powder: 1 tsp, sugar: 1 tsp, salt: ½ tsp, black pepper: 1 pinch, korean chili flakes: 1 tsp, cooking oil: 2 tbsp, water: 1¼ cups
2. 

   2

   Wash and dry produce. Trim and cut scallions into ½-inch pieces. Trim and thinly slice mushrooms. Halve cucumber lengthwise and thinly slice into half-moons. Transfer cucumber to a medium bowl and cover with salt; toss to coat. Let sit ⏱️ 5 minutes , then rinse and drain. Return drained cucumber to bowl.
3. 

   3

   Meanwhile, in a small pot , combine rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallions; cook, stirring, until lightly charred ⏱️ 5 minutes . Add cabbage and carrot mix and half the garlic powder; cook, stirring occasionally, until lightly softened and lightly browned ⏱️ 2 minutes more. Stir in half the sesame seeds. Taste and season with salt and pepper if necessary. Turn off heat; transfer to a second medium bowl . Wipe out pan.
5. 

   5

   Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy ⏱️ 7 minutes . Reduce heat to low and stir in bulgogi sauce and hoisin. Simmer, stirring constantly, until mushrooms are coated and sauce has thickened ⏱️ 1 minute .
6. 

   6

   While mushrooms cook, add gochujang, vinegar, remaining garlic powder, sugar, and as many chili flakes as you like to bowl with drained cucumber. Toss to coat.
7. 7

   Fluff rice with a fork. Divide rice between bowls; top with cabbage stir-fry, saucy mushrooms, and cucumber pickles (draining first) in separate sections. Garnish with remaining sesame seeds and serve.