Vegan Saucy Mushroom & Cabbage Bibimbap

🥘 Ingredients

• Korean chili flakes
  2 tsp
• black pepper
• bulgogi sauce
  8 oz
• button mushrooms
  8 oz
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• gochujang sauce
  1 oz
• hoisin sauce
  4 tbsp
• jasmine rice
  1.5 c
• mini cucumber
  2 unit
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• sugar
  1 tsp

🍳 Cookware

• medium bowl
• small pot
• large pan

1. 

   1

    Wash and dry all produce. Trim and cut scallions into ½-inch pieces. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Halve mini cucumber lengthwise; thinly slice into half-moons. Transfer cucumber to a medium bowl and cover with salt ; toss to coat. Let sit 3-5 minutes, then rinse and drain. Return drained cucumber to bowl.

   scallions: 4 unit, button mushrooms: 8 oz, mini cucumber: 2 unit, salt
2. 

   2

    Meanwhile, in a small pot , combine jasmine rice , 1¼ cups water, and ½ tsp salt (for 4 servings, use a medium pot, 2¼ cups water, and 1 tsp salt). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c
3. 

   3

    While rice cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallions; cook, stirring, until lightly charred, 3-5 minutes. Add red cabbage and carrot mix and half the garlic powder (you'll use the rest later); cook, stirring occasionally, until lightly softened and lightly browned, 1-2 minutes more. Stir in half the sesame seeds (save the rest for serving). Taste and season with salt and black pepper if necessary. Turn off heat; transfer to a second medium bowl. Wipe out pan.

   cooking oil: 2 tsp, red cabbage and carrot mix: 8 oz, garlic powder: 2 tsp, sesame seeds: 2 tbsp, black pepper
4. 

   4

    Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Reduce heat to low and stir in bulgogi sauce and hoisin sauce . Simmer, stirring constantly, until mushrooms are coated and sauce has thickened, 1 minute.

   bulgogi sauce: 8 oz, hoisin sauce: 4 tbsp
5. 

   5

    While mushrooms cook, add gochujang sauce , rice wine vinegar , remaining garlic powder, sugar (2 tsp for 4 servings), and as many Korean chili flakes as you like to bowl with drained cucumber. Toss to coat.

   gochujang sauce: 1 oz, rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, Korean chili flakes: 2 tsp
6. 

   6

    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.