Tree Nut Free Classic Mushroom Bibimbap

Total time1 hr

Prep time30 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

2 cups short-grain white rice, uncooked
2 ½ cups water

For the gochujang sauce

3 tbsp gochujang (korean chili paste)
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Sempio Gochujang Hot Pepper Paste Seoul Gochujang Korean Chili Pepper Paste, Vegan Seoul Gochujang Fermented Korean Chili Pepper Paste, Vegan
See all
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 garlic clove, minced

For the toppings

12 oz mixed mushrooms (shiitake, cremini, or oyster), stems trimmed, thinly sliced
2 medium carrots, julienned
2 medium zucchini, julienned
4 oz fresh baby spinach
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
2 tbsp soy sauce, divided
2 tsp sesame oil, divided
1 tsp toasted sesame seeds, plus more for serving

For the eggs

4 large eggs
1 tbsp neutral oil

For serving

2 tbsp sesame oil
2 green onions, thinly sliced (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, sugar, and minced garlic in a small bowl until smooth. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!