Bibimbap meets Sushi Bowl

Prep Time

45 minutes

Prep Notes

Make sure to start by marinating the mushrooms and pickling the cucumbers for the best flavor.

It looks like a lot of steps and ingredients, but it is actually rather simple.

Cooking Time

10 minutes




for the Portobello Bulgogi:

2 Portobello mushrooms, thinly sliced

2 cloves garlic, minced

½ inch piece of ginger, minced

2 tablespoons coconut aminos (or 1 tablespoon low sodium Tamari/soy sauce)

2 tablespoons water

1 tablespoon rice vinegar

2 teaspoons sesame oil

1 teaspoon maple syrup

for the pickled cucumber:

1 small cucumber, thinly sliced

1 tablespoon rice vinegar

1/8 teaspoon salt

for the Gochujang paste:

½ cup dates, pitted

1 cup hot water

3 tablespoons Gochugaru (Korean chili powder)

2 cloves garlic

½ teaspoon minced ginger

2 teaspoons sesame oil

¼ teaspoon salt

for the chickpea “egg”:

1/3 cup garbanzo bean flour

¼ teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon ground turmeric

½ cup water

2 teaspoons coconut or avocado oil (for cooking the “egg”), divided

veggies and toppings for the bowl:

2 cups cauliflower rice

1 carrot,cut into matchsticks

1 small beet, peeled and cut into matchsticks

1 small avocado, sliced

¼ cup sauerkraut or kimchi (homemade or store-bought)

2 tablespoons sesame seeds

2 sheets Nori


1. First marinate the Portobello mushrooms for the Bulgogi: in a shallow dish or bowl, mix the garlic, ginger, coconut aminos, water, rice vinegar, sesame oil, and maple syrup. Then add the sliced mushrooms and stir to coat them. Set aside.

2. Next, pickle the cucumbers: in a small bowl, stir the vinegar and salt together. Then add the cucumbers and stir. Set aside.

3. Make the Gochugang paste next by placing all the ingredients in a blender and blending until smooth. Pour into a small bowl/container and set aside.

4. While the mushrooms are marinating and the cucumbers are pickling, prepare the veggies for the bowl. Make the cauliflower rice by pulsing about half a head of rough chopped cauliflower in a food processor until it is the size of rice. Divide into 2 serving bowls. Then divide the carrot, beet, avocado, and sauerkraut/kimchi between the bowls.Arrange in small piles on top of the rice.

5. Cook the mushrooms next. Heat 2 teaspoons of oil in a medium sized sauté pan. Add the marinated mushrooms and cook for about 10 minutes.

6. While the mushrooms cook, make the chickpea "eggs." Whisk all the ingredients in a bowl until you have a smooth batter. Heat half pf the oil in a non-stick pan. Pour half of the batter in the pan and cook like a pancake, 3-4 minutes per side. Repeat with the rest of the batter.

7. Finish assembling your bowls by dividing the mushrooms between the two, place an egg on top of each, dollop with a tablespoon of the Gochujang paste, divide the pickled cucumber, sprinkle with sesame seeds and serve with a sheet of the Nori.

8. To eat, stir everything together to distribute the paste and mix all the flavors.



Gluten-free (unless using soy sauce).

Soy-free (if using coconut aminos).

Store leftover Gochujang paste in the refrigerator.

If buying kimchi, to keep it vegan, make sure it does not contain shrimp/fish.