Gochujang Mushroom ' Bibimbap ' Recipe

Cook jasmine rice

Rinse jasmine rice under cold water until the rinse runs clear. Drain and combine with 2 1/4 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let sit, covered, 10 minutes.

After resting, stir in 1 tablespoon sesame oil. Press the hot rice into a buttered small square or round baking dish (about 8x8 inches or 20cm) compactly to form a tight rice cake layer. Allow to cool slightly (10–15 minutes), then refrigerate for at least 30 minutes to firm. For a crisp exterior, you will pan-sear later.

When ready to serve, invert the chilled rice cake onto a cutting board and slice into 4 squares or 4 rounds. Heat a nonstick or cast-iron skillet over medium-high with 1 tsp oil and pan-sear rice cake pieces 2–3 minutes per side until golden and crisp. Keep warm while you finish other components.

Prepare the mushrooms by pulling oyster mushrooms into tear-sized pieces and slicing shiitake and cremini into 1/4" thick pieces so all pieces are similar size for even cooking.

In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon maple syrup (or honey), 1 teaspoon rice vinegar, 2 tablespoons water, 1 tsp minced garlic, 1/2 tsp toasted sesame oil and 1/4 tsp black pepper. Set sauce aside.

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add mushrooms in a single layer (work in batches if needed) and let them sear without moving for 2–3 minutes to develop a golden edge. Stir and cook another 2 minutes until mostly cooked and any released liquid has mostly evaporated.

Reduce heat to medium-low, push mushrooms to the side, and pour the gochujang glaze into the pan. Stir constantly for 1–2 minutes so the sauce coats mushrooms and thickens slightly, adjusting with an extra splash of water (up to 1–2 tbs) if it becomes too thick. Taste and adjust: add a pinch of sugar if you want sweeter, or another 1/2 tsp vinegar for brightness. Remove from heat and keep warm.

Place the thinly sliced red onion in a small bowl. Whisk together 2 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar and 1/4 tsp salt until dissolved. Pour over onions, toss to combine, and let sit at room temperature at least 10 minutes (or refrigerate for 30 minutes) to quick-pickle. Drain lightly before plating.

If your kimchi is extremely wet or spicy, give it a quick drain and chop into bite-sized pieces. Warm gently in a small skillet for 30–60 seconds if you prefer it warm, or serve cold for contrast.

Heat 1/2 cup neutral oil in a small heavy-bottomed saucepan over medium heat to 325°F (approximately medium — test by dropping a shallot slice in; it should sizzle gently and float). Fry the thinly sliced shallots in batches, stirring, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and immediately season with 1/4 tsp fine sea salt. Let cool fully; they will crisp more as they cool.

Trim and thinly slice scallions. Separate the white parts (for cooking or brief toss) from greens (for garnish). Toast 1 teaspoon sesame seeds in a dry skillet over low heat until fragrant, about 1 minute.

If using eggs, fry one per serving in a nonstick skillet in 1 tsp oil to your liking (sunny-side up with set whites and runny yolk is traditional). Season lightly with salt.

Place one seared rice cake square/round in the center of each bowl or plate. Arrange a generous spoonful of gochujang glazed mushrooms on one side, about 1/4 cup of chopped kimchi on another side, and a small pile (2–3 tbsp) of quick-pickled red onions nearby. Top with a fried egg if using.

Scatter a tablespoon of crispy shallots over the bowl, sprinkle with sliced scallion whites and then green tops, and finish with toasted sesame seeds and a 1/2 tsp drizzle of sesame oil. Serve extra gochujang and optional light soy sauce on the side so diners can adjust heat and salt to taste.

To eat: break the egg yolk (if using) and mix everything together so the rice cake picks up sauce and mushrooms — enjoy immediately.