This is inspired by a dish at our favorite Korean restaurant in Portland, OR. If you’ve never tried bibimbap, it’s a delicious Korean rice dish with a killer combination of smoky, sweet, spicy, and pickley flavors, with a gorgeous array of garnishes and textures. Each bite is an exciting new explosion of tastes.
This meal is perfect for a special summer meal, a date night, for impressing company, or just treating yourself!
If you have access to a smoker, I highly recommend smoking the mushrooms in it. YUM. They come out sooooo good. If you don’t have a smoker, you can still make yummy smoky mushrooms using a regular oven. If you don’t have access to oyster mushrooms, you could also use big shiitakes. The protein options are also versatile here, you can swap the egg for tofu and edamame for a vegan option, or add smoked meaty things if you eat those. Swap soy sauce for tamari to keep it gluten-free.
Bibimbap Bowl w/ Smoky Oyster Mushrooms
- 1 cup brown rice, cooked, 8 oz
- 1/4 cup pickled daikon radish, sliced, 1/4 cup
- 1/4 cup cucumber, sliced, 1/4 cup
- 1/4 cup carrots, sliced or grated, 1/4 cup
- 1 cup mung bean sprouts
- 6 oz oyster mushrooms, or substitute shiitake
- 1 cup spinach, raw
- 2 fried eggs, or 4 oz tofu 4 oz edamame, shelled
- 1 package firm tofu, cubed
- 1/2 cup shelled edamame, 4 oz
- 1/2 mango, small dice
- 1 tsp dark toasted sesame oil
Mushroom (or Tofu) Marinade
- 1 Tbsp dark toasted sesame oil
- 1 Tbsp soy sauce, or tamari for gf
- 1/8 tsp smoked paprika
- 1/8 tsp liquid smoke, optional
- Green onions
- Sesame seeds
- If you have access to a smoker, I highly recommend smoking the mushrooms. We use a Traeger smoker and they come out SO delicious. Follow the directions and cooking times for your smoker and simply brush the mushrooms with a little bit of sesame oil, salt, and pepper. No need to marinate them, the smoker will take care of all the flavoring.
- If not using a smoker, you can make nicely smoky mushrooms in a regular oven. Mix the marinade in a small bowl and toss with the mushrooms in a cast iron skillet. Roast in the cast iron skillet at 425° F for 20-25 min.
- If you want to include tofu in this meal, press and cube the tofu and make extra of the marinade. Toss the tofu cubes in the marinade and let them sit in the marinade for a while, at least 30 minutes and up to a day.
- If using a smoker, you can include the tofu in the smoker along with the mushrooms (the cook time will be less) or you can bake it in the oven at 350° on a baking sheet lined with parchment paper for 10-15 minutes, or until crispy around the edges and still soft in the middle.
- Chop all the veggies and garnishes for this meal. This is the most time consuming part of preparing this dish, but so worth it!!
- In the remaining 1 tsp of oil, sauté the mung bean sprouts and spinach in a skillet over medium low heat for 1-2 minutes, until wilted. Remove from the pan.
- If using frozen edamame, boil, rinse, or microwave it to thaw.
- Mix the sauce ingredients in a cup with a fork. Start with just 1/2 Tbsp of the Gojuchang chili sauce, it is very hot! Add more to your desired heat preferences.
- How to Perfectly Fry Eggs: Heat a dab of oil on a nonstick skillet over medium low heat. Carefully crack the egg onto the pan – it should sizzle. Add a dash of salt and pepper. For sunny side up, cover with a lid for a minute or two until the yolk is cooked to your liking. For over easy, cook uncovered and flip after a minute or two and cook until the yolk is cooked to your liking.
- Into the rice, mix just a little bit of the gojuchang sauce, and a small splash of sesame oil (if desired)
- Beautifully and lovingly assemble your bowls and take a moment to admire their beauty.
- Drizzle the sauce over the top (careful, it's HOT!) and devour!