---
title: "Vegan Saucy Mushroom & Cabbage Bibimbap"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/vegan-saucy-mushroom-cabbage-bibimbap-643ee17c8b9f94671008bc52"
time required: 30 minutes
difficulty: medium
allergens:
  - Sesame
  - Soy
  - Wheat
tags:
  - "New"
  - "Vegan"
  - "Spicy"
  - "Calorie Smart"
  - "Veggie"
rating: 4.0
rating_count: 467
source_chef: "Recipe Development Team"
review_highlights:
  - theme: Flavor
    text: "Many enjoyed the dish's unique flavors, especially the spicy pickled cucumbers. Some found the sauce too sweet; consider using less for a more balanced taste."
  - theme: Ease of prep
    text: "Most found it straightforward to make, though a few mentioned it was time-consuming with many steps. Consider prepping ingredients in advance."
nutrition:
  calories: 580
  protein: 9
  fat: 9
  saturated fat: 1
  carbohydrates: 110
  sugar: 38
  fiber: 3
  sodium: 1620
  potassium: 510
  calcium: 70
  iron: 1.4
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cabbage/vegan-saucy-mushroom-cabbage-bibimbap.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce. Trim and cut @scallions{4%unit} into ½-inch pieces. Trim and thinly slice @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Halve @mini cucumber{2%unit} 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.

![Step 2](step-2.jpg)
Meanwhile, in a #small pot{}, combine @jasmine rice{1.5%cup}, 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.

![Step 3](step-3.jpg)
While rice cooks, heat a drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add scallions; cook, stirring, until lightly charred, 3-5 minutes. Add @red cabbage and carrot mix{8%oz} and half the @garlic powder{2%tsp} (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{2%tbsp} (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.

![Step 4](step-4.jpg)
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{8%oz} and @hoisin sauce{4%tbsp}. Simmer, stirring constantly, until mushrooms are coated and sauce has thickened, 1 minute.

![Step 5](step-5.jpg)
While mushrooms cook, add @gochujang sauce{1%oz}, @rice wine vinegar{10%tsp}, remaining garlic powder, @sugar{1%tsp} (2 tsp for 4 servings), and as many @Korean chili flakes{2%tsp} as you like to bowl with drained cucumber. Toss to coat.

![Step 6](step-6.jpg)
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.