---
title: Vegan Mushroom & Spinach Bibimbap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-mushroom-spinach-bibimbap-65b96bbdf6debb5c45b6a702
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Sesame
tags:
  - Calorie Smart
  - Vegan
  - Veggie
  - Easy Prep
  - Korean
rating: 4.0
rating_count: 715
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tasty mix of sweet and salty flavors, though some suggested adding gochujang for authenticity.
  - theme: Ease of Prep
    text: While some found it quick and easy, others felt it was time-consuming with many steps and utensils.
image: "https://images.recipes.furrysalamander.com/vegan-mushroom-spinach-bibimbap.avif"
---
In a #small pot{}, combine @white rice{1%cup}, 1¼%cups water, and a pinch of @salt{½%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to use.

While rice cooks, wash and dry all produce. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Trim and thinly slice @button mushrooms{8%oz}.

In a #medium microwave-safe bowl{}, combine @shredded carrots{1%cup}, scallion whites, @white wine vinegar{2%tbsp}, 1%tsp @sugar{2%tbsp}, and ¼%tsp salt. Microwave ~{45%seconds}. Set aside to pickle, tossing occasionally. In a #small bowl{}, combine @sriracha{1%tbsp}, @soy sauce{2%tbsp}, half the @sesame oil{2%tbsp}, and 1%tbsp sugar. Stir until combined.

Heat a drizzle of @cooking oil{2%tbsp} in a #medium pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, ~{5%minutes}. Stir in 2%tsp sauce, salt, and @black pepper{¼%tsp}. Turn off heat; transfer mushrooms to one side of a plate. Wipe out pan. Heat another drizzle of oil in same pan over medium-high heat. Add @spinach{4%oz} and cook, stirring, until wilted, ~{3%minutes}. You may need to work in batches. Turn off heat; stir in remaining sesame oil. Transfer spinach to empty side of plate with mushrooms; wipe out pan.

Once rice is done, heat a large drizzle of oil in pan used for veggies over high heat. Once oil is very hot and almost smoking, add cooked rice; spread out in an even layer. Cook, undisturbed, until a crust forms on the bottom of rice, ~{1%minutes}. Oil may splatter a bit—be careful! Remove pan from heat.

In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. Drizzle everything with remaining sauce and garnish with scallion greens and @crispy fried onions{2%tbsp}. Serve directly from pan.