This is one of the easiest, quickest and most flavorful rice bowls I have made. I love Korean food and I often try my hand at bibimbap bowls, but I wanted to include a plant-based version of bulgogi. Bulgogi means “fire meat” and is used in Korean BBQ. It is typically made with beef and/or pork. This plant-based version is full of flavor and perfect texture made entirely from plants like mushrooms, onions and a delicious sauce.
The recipe uses Gochujang paste. A Korean chili paste that has a distinctive and delicious flavor. Try more recipes with Gochujang paste with these Tempeh Korean Tacos and Mushroom and Walnut Lettuce Wraps.
Cooking time: 20 minutes
Yield: 4-5 rice bowls
Ingredients
1 cup white rice, uncooked
8 oz button mushrooms, finely diced.
½ cup yellow onion, peeled and finely diced
4 Tbsp soy sauce
2 Tbsp rice or white wine vinegar
2 Tbsp sesame oil
1 Tbsp brown sugar
1 tsp fresh ginger, peeled and minced
3 tsp garlic (~ 3 cloves), peeled and minced
1 tsp red pepper flakes (optional based on your spice preference)
2 Tbsp Gochujang paste
1 large carrot, cut into thin sticks
1 cucumber, peeled and cut into thin sticks
3 green onions, ends removed and thinly sliced
Preparation Step 1: Prepare your white rice per the package instructions.
Step 2: While the rice cooks, prepare your sauce by mixing the soy sauce, rice wine vinegar, sesame oil, brown sugar, minced ginger, minced garlic and the red pepper flakes (if using - this will make the dish spicier) to a small bowl. Add the Gochujang paste. Stir to combine everything and set aside near your stove.
Step 3: Heat a saucepan over medium heat and add neutral cooking oil. Once the oil is heated, add the diced onion and sauté for 3-4 minutes. Add the diced mushrooms and your prepared sauce, stir all together and cook for ~10 minutes stirring frequently.
Step 4: Once your rice and mushroom mixture are ready, assemble your bowls by adding ~½ cup rice in a bowl and the mushroom mixture on top. Garnish generously with carrots, cucumbers and green onions. Based on your spice preference, you may want to add more sriracha sauce.
Enjoy!
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