King Trumpet Mushroom Bibimbap

Sound the trumpets, the king is arriving! Err, the King Trumpet Mushroom that is. Also known as the King Oyster Mushroom, these stumpy fellows are some of the most versatile mushrooms for plant-based cooking. They can be sliced to replicate scallops, shredded to replace chicken, and they hold up well in soups and stir-fries. You can even thinly slice them and roast them in the oven with spices to make bacon! They are known throughout the mushroom kingdom for their meaty texture and umami taste. Today we are crumbling, seasoning and pan sautéing the mushrooms to resemble ground pork. If your time is more limited, you could thinly slice and quickly sauté with a little garlic, salt, and pepper.

While physical traveling may be off the radar, no one is going to stop you from traveling through flavor. Today we are enjoying a healthy Bibimbap which is a popular Korean dish that is as fun to say as it is to make. With a base of rice and a variety of delicious topping to pick, you’ll soon be on a trip to Flavortown. Our bibimbap features king trumpet mushrooms but feel free to get creative with what you have on hand. Carrots, eggs, cucumber, kimchi, and namul (seasoned spinach) are all delicious options! The gochujang sauce is likely to become a favorite! Dried Korean chile powder is bright red and creates a vibrant colored sauce, but a California or Hatch chili powder could be substituted in a pinch.

King Trumpet Mushroom Bibimbap

Make the gochujang sauce – Mix the gochujang powder and canola oil, stirring to combine, then add the remaining ingredients and stir until a smooth sauce is formed.

Cook the rice according to the package instructions. Keep warm.

Make the mushroom crumbles –  In a large non-stick skillet, heat the olive and sesame oil over medium heat. Add the chopped mushrooms, tahini, ginger, shallot, garlic, and tamari and cook for 15-20 minutes until very well browned, stirring often. Remove from the heat. Keep warm.

Make the Namul –  In a medium bowl, add the tamari, sesame oil, maple syrup, garlic, and salt. Whisk to combine. Add the chopped spinach and toss to combine. Set aside.

Assemble the bowls – Portion the rice between 4 heated bowls. Top with the mushroom crumbles and Namul. Add the rest of your toppings around the perimeter of the bowl. Drizzle with gochujang sauce. If using eggs, place an egg in the center. Garnish with a sprinkle of toasted sesame seeds.

4 generous servings


  • 2 tbsp gochujang powder
  • 2 tbsp canola oil
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 2 tbsp water


  • 1 cup jasmine rice 


  • 2 tsp canola oil
  • 1 tsp sesame oil
  • 10-12 oz king trumpet mushrooms, ground to a fine chop in a food processor
  • 1 tbsp tahini
  • 1 tbsp shallot, minced
  • 1 tsp ginger, minced
  • 1 clove garlic, minced
  • 2 tsp tamari


  • 2 large handfuls fresh spinach, julienne sliced
  • 1 tsp tamari
  • 1 tsp sesame oil
  • a pinch of salt and pepper


  • ½ cup shredded carrots
  • 1 Persian cucumber, thinly sliced on a diagonal, seasoned with salt
  • 2 scallions, chopped
  • ½ cup kimchi
  • 4 eggs, fried sunny-side up, optional
  • 1 tbsp sesame seeds, toasted