Spicy bibimbap with tamari mushrooms, kimchi, and yuba noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy bibimbap with tamari mushrooms, kimchi, and yuba noodles

Dairy-Free, Vegan, Gluten-Free, Spicy

2 Servings, 580 Calories/Serving

20 Minutes

A vegan take on the classic Korean dish bibimbap, our quick and easy version swaps in juicy tamari mushrooms and spicy yuba noodles for traditional proteins.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • ¼ pound organic cremini or other button mushrooms
  • 3 ounces vegan kimchi
  • 1 tablespoon gluten-free tamari
  • 6 ounces organic baby spinach or other leafy greens
  • ¼ pound Hodo organic spicy yuba noodles
  • 2 ounces organic shredded carrots
  • 1 tablespoon sambal oelek (optional)
Chef's Tip
Rinsing rice removes starches on the surface of the grains that can cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.
Ingredient IQ
A good source of protein and other nutrients, yuba noodles are made from the skin that forms on the surface of soy milk when it’s heated to make tofu blocks. Our noodles from Hodo come in a chile-spiked, gluten-free teriyaki sauce.

Nutrition per serving

Calories: 580, Protein: 20g (40% DV), Fiber: 6g (24% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 8g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 780mg (33% DV), Carbohydrates: 72g (24% DV), Total Sugars: 4g, Added Sugars: 1g (2% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Prep the mushrooms and kimchi; cook the mushrooms

  • Cut the mushrooms into quarters.
  • Finely chop the kimchi for garnish.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until browned and almost softened, 3 to 4 minutes. Stir in the tamari and cook until the tamari is almost completely absorbed and the mushrooms are glazed, about 1 minute. Transfer the mushrooms to a small bowl and cover to keep warm. Wipe out the pan.

3

Cook the spinach

In the same pan used for the mushrooms, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the spinach, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

4

Warm the yuba noodles

In the same pan used for the spinach, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the yuba noodles and cook until warmed through, 1 to 2 minutes. Remove from the heat.

Serve

Transfer the rice to individual bowls. Arrange the tamari mushrooms, kimchi, spinach, yuba noodles, and carrots in separate piles on top. Spoon over as much sambal oelek as you like and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Help assemble the bowls.