---
title: "Vegan Mushroom & Spinach Bibimbap"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-mushroom-spinach-bibimbap-65b96bbdf6debb5c45b6a702
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
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 found it bland and suggested adding gochujang for authenticity."
  - theme: Ease of prep
    text: "Some found it quick and easy, others felt it was time-consuming with many steps and utensils."
nutrition:
  calories: 660
  protein: 13
  fat: 24
  saturated fat: 5
  carbohydrates: 89
  sugar: 16
  fiber: 6
  sodium: 1480
  potassium: 1110
  calcium: 110
  iron: 2.9
image: "https://images.recipes.furrysalamander.com/Bibimbap%20Recipes/vegan-mushroom-spinach-bibimbap.avif"
---
In a #small pot{}, combine @white rice{1.5%cup} and 1¼ cups water with a pinch of @salt{}. 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 on step 5.

While rice cooks, wash and dry produce. Trim and thinly slice @scallions{4}(separating whites from greens). Trim and thinly slice @button mushrooms{8%ounce} if needed.

In a #medium microwave-safe bowl, combine @shredded carrots{8%ounce}, scallion whites, @white wine vinegar{10%tsp}, 1 tsp sugar, and ¼ tsp salt. Microwave until slightly pickled, ~{45%seconds}; set aside to pickle, stirring occasionally. In a #small bowl, stir together @sriracha{2%tsp}, @soy sauce{4%tbsp}, half the @sesame oil{2%tbsp}, and 1 tbsp sugar until combined.

Heat half the @cooking oil{4%tsp} in #medium pan{} over medium heat; add the sliced mushrooms. Cook, stirring occasionally, until browned and slightly crispy, ~{5%minutes}. Stir in 2 tsp of the prepared sauce, salt, and @black pepper{}. Transfer mushrooms to a plate; wipe out the pan. Heat another drizzle of the same pan, add @spinach{10%ounce} and cook over medium-high heat, stirring occasionally, until largely wilted, ~{3%minutes}. Off the heat, stir in the remaining sesame oil and move spinach to the plate beside the mushrooms.

Wipe the pan and put it over high heat with the remaining cooking oil. Once the oil is very hot, press the rice into the pan in an even layer, and cook undisturbed until a golden‐brown crust forms underneath, ~{2%minutes}.

In the same pan, top the crispy rice with the cooked mushrooms, spinach, and pickled carrots. Drizzle with all the remaining sauce, and sprinkle with @crispy fried onions{2%unit} and the reserved scallion greens. Serve directly from the pan.