Bibimbap-Inspired Bowl with Bulgogi Mushrooms & Crunchy Gochujang Lentils

Sweet, savory, spicy and seriously crunchy.

We're excited to share one of our favorite ways to use our Gochujang Crunchy Toasted Lentils: a colorful bibimbap-inspired rice bowl layered with sesame rice, bulgogi-style mushrooms, spinach, carrots, zucchini, kimchi and, of course, plenty of crunchy lentils.

And if you've never tried gochujang before, you're in for something good.

What Is Gochujang?

Gochujang (pronounced go-choo-jang) is a Korean fermented red chili paste known for its unique combination of spicy, savory, slightly sweet and deeply umami flavor.

Think of it as more than just "hot." Gochujang has depth. There's chili heat, but also sweetness and a rich savory flavor that makes it especially good with ingredients like rice, sesame, mushrooms, garlic, ginger and kimchi.

If you're someone who reaches for spicy snacks, sweet heat, chili crisp, spicy chips or bold savory flavors, Gochujang is a flavor worth knowing.

Our Gochujang Crunchy Toasted Lentils take inspiration from that classic Korean flavor profile and bring it into an entirely different format: crispy, crunchy whole lentils that you can eat by the handful as a snack or sprinkle over meals as a flavorful lentil topper.

For this recipe, we're doing both flavor and crunch in one step.

[Shop Gochujang Crunchy Toasted Lentils →]

What Is Bibimbap?

Bibimbap is a Korean rice dish made with rice and an assortment of vegetables, often served with meat, egg and gochujang. The ingredients are arranged over the rice and then mixed together before eating.

This isn't meant to be a traditional bibimbap recipe. Instead, we're taking inspiration from the combination of rice, seasoned vegetables, savory protein, egg and gochujang to create our own bibimbap-inspired bowl.

We've swapped the traditional meat for bulgogi-style shiitake mushrooms and kept the vegetables simple with spinach, carrots and zucchini. Kimchi brings tang and heat, while an optional fried egg adds richness.

Then come the crunchy lentils.

Instead of adding gochujang as another sauce, we're bringing those sweet, spicy and savory flavors to the bowl with Gochujang Crunchy Toasted Lentils.

It's a little unexpected — and that's exactly why we love it.

Why Gochujang Crunchy Lentils Make This Bowl

A good rice bowl is all about contrast.

The rice, vegetables and mushrooms are mostly warm, tender and soft, so the crunchy toasted lentils give the bowl an entirely different texture in every bite.

They work beautifully with the flavors already here, too. The sweet, savory and spicy gochujang-inspired seasoning pairs naturally with:

• Kimchi
• Sesame
• Garlic
• Ginger
• Bulgogi-style mushrooms
• Rice
• Eggs
• Roasted or sautéed vegetables

Instead of reaching for another sauce, you're adding flavor + crunch at the same time.

Add the lentils immediately before serving so they stay extra crunchy — and don't be shy with them. We like some mixed into the bowl and another handful scattered over the top.

Lentils: Not Just for Soups Anymore

We obviously love lentils for the crunch, but they're bringing more than texture to this bowl.

Lentils naturally provide plant-based protein and fiber, along with nutrients including iron and folate and naturally occurring polyphenols.

That's one reason we started turning whole lentils into a crunchy snack and topper in the first place.

Lentils don't have to live only in soups, stews and curries. Crunchy toasted lentils can be sprinkled over foods you're already eating — from rice bowls and salads to soups, avocado toast and roasted vegetables — adding texture, flavor and the goodness of lentils in a completely new way.

Or skip the bowl altogether and eat them straight out of the bag.

We won't judge.

How to Build the Perfect Bibimbap-Inspired Bowl

We keep the vegetables simple so every component maintains its own flavor and texture.

Sesame Rice

Stir a little toasted sesame oil into warm short-grain rice. It's a small step that carries subtle sesame flavor throughout the entire bowl.

Spinach

Give the spinach a quick blanch, then season it simply with toasted sesame oil and salt.

Carrots

Sauté julienned carrots until tender while keeping a little bite.

Zucchini

Cook the zucchini for just a few minutes so it stays tender without becoming too soft.

Bulgogi-Style Mushrooms

Shiitake mushrooms soak up a sweet and savory marinade made with coconut aminos, grated apple, maple syrup, sesame oil, garlic and ginger.

Cooking them until caramelized around the edges gives you rich, savory flavor without the meat.

Finish With the Good Stuff

Add kimchi, an optional fried egg and green onions.

Then finish everything with a generous handful of Lentil Telepathy Gochujang Crunchy Toasted Lentil

 

Why You Mix Bibimbap Together

One of the best things about a bibimbap-style bowl is what happens when everything comes together.

The kimchi brings acidity and heat.

The mushrooms bring sweetness and savory flavor.

The sesame rice carries everything.

If you're using an egg, the runny yolk coats the rice almost like a sauce.

And the crunchy gochujang lentils break up all those softer textures with a satisfying crunch.

We like adding some of the lentils before mixing everything together and saving another handful for the top.

More crunch is rarely the wrong answer.

How to Make This Bowl Vegan

This bibimbap-inspired bowl is easy to make vegan.

The vegetables, rice, mushrooms, kimchi and crunchy gochujang lentils already make up the bulk of the meal, so simply leave off the egg.

When buying kimchi, check the ingredient label because some varieties contain fish sauce or other seafood ingredients. Choose a vegan kimchi if needed.

Without the egg yolk, you may want a little additional moisture once everything is mixed together. Try a splash of coconut aminos, a spoonful of kimchi juice or a little extra kimchi.

How to Make This Bowl Oil-Free

You can also prepare an oil-free version with a few simple swaps.

Skip the toasted sesame oil and add a small splash of coconut aminos for additional flavor if desired.

Water-sauté the carrots and zucchini, adding a little water to the skillet as necessary to prevent sticking.

For the mushrooms, skip the avocado oil and cook them in a nonstick skillet. The marinade will provide moisture initially. If the pan becomes dry before the mushrooms are tender, add a tablespoon or two of water. Omit the sesame oil from the marinade as well.

You'll lose a little of the richness sesame oil provides, but you'll still get plenty of flavor from garlic, ginger, kimchi, coconut aminos and the Gochujang Crunchy Toasted Lentils.

For a bowl that's both vegan and oil-free, make all of the swaps above and leave off the egg.

Bibimbap-Inspired Bowl with Bulgogi Mushrooms & Crunchy Gochujang Lentils Recipe

Makes: 2 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Ingredients

Rice

• 2 cups cooked short-grain white rice
• 1 tsp toasted sesame oil

Bulgogi-Style Mushrooms

• 6 oz shiitake mushrooms, sliced
• 2 tbsp coconut aminos
• 2 tbsp grated apple
• 1 tsp maple syrup
• 2 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp avocado oil

Spinach Namul

• 4 cups fresh spinach, loosely packed
• 1/4 tsp toasted sesame oil, or to taste
• Pinch of salt

Carrots

• 2 medium carrots, julienned
• 1 tsp avocado oil
• Pinch of salt

Zucchini

• 1 medium zucchini, julienned
• 1 tsp avocado oil
• Pinch of salt

For the Bowls

• 1/4 cup Lentil Telepathy Gochujang Crunchy Toasted Lentils
• 1 cup kimchi
• 2 eggs, cooked over easy in 1 tsp avocado oil, optional
• 2 green onions, minced

Instructions

1. Cook the short-grain rice according to package instructions. Stir in the toasted sesame oil and keep warm. Prepare your vegetables.
2. Combine the coconut aminos, grated apple, maple syrup, toasted sesame oil, garlic, ginger and green onion in a bowl.
3. Add the sliced mushrooms, toss to coat and marinate for 15–20 minutes.
4. Bring a pot of water to a boil and blanch the spinach for about 30 seconds.
5. Transfer the spinach to cold water, drain and squeeze out the excess water.
6. Toss the spinach with toasted sesame oil and a pinch of salt.
7. Heat 1 teaspoon avocado oil in a skillet over medium-high heat.
8. Add the carrots and sauté for 3–4 minutes, until just tender while still retaining some texture.
9. Season lightly with salt and remove from the skillet.
10. Add another teaspoon of avocado oil to the skillet, if needed, and sauté the zucchini for 2–3 minutes, until just tender.
11. Season lightly with salt and remove from the skillet.
12. Heat 1 teaspoon avocado oil in the skillet over medium-high heat.
13. Add the marinated mushrooms along with any marinade remaining in the bowl.
14. Arrange the mushrooms in a single layer and cook for 3–4 minutes without stirring, until browned.
15. Toss the mushrooms and cook for another 2–3 minutes, until tender and caramelized around the edges.
16. If using the eggs, cook them over easy in 1 teaspoon avocado oil.
17. Divide the warm rice between two bowls.
18. Arrange the spinach, carrots, zucchini, bulgogi-style mushrooms and kimchi over the rice.
19. Top each bowl with an over-easy egg, if using, and sprinkle with green onions.
20. Divide the Lentil Telepathy Gochujang Crunchy Toasted Lentils between the bowls and generously sprinkle over the top.

Mix everything together before eating and enjoy. Add another handful of crunchy lentils on top if desired.

Made this recipe? Tag @lentiltelepathy on Instagram, Facebook or TikTok. We'd love to see what you create.

Frequently Asked Questions

What does gochujang taste like?

Gochujang has a distinctive combination of spicy, savory, slightly sweet and umami flavors. Unlike a straightforward hot sauce, its fermented character gives the flavor additional depth.

If you enjoy spicy snacks, chili-forward flavors, sweet heat or Korean-inspired foods, gochujang is a flavor worth trying.

What is gochujang?

Gochujang is a Korean fermented red chili paste traditionally used to bring spicy, sweet and savory flavor to dishes including bibimbap, marinades, sauces, stews and rice dishes.

Our Gochujang Crunchy Toasted Lentils take inspiration from that iconic flavor and put it somewhere you might not expect: on a crunchy whole lentil.

Is gochujang spicy?

Yes, gochujang has heat, although the level can vary. What makes the flavor distinctive is that the spice comes together with sweetness, savory flavor and umami rather than tasting like heat alone.

What is bibimbap?

Bibimbap is a Korean rice dish traditionally made with rice, seasoned vegetables and other toppings, often including meat, egg and gochujang.

The ingredients are mixed together before eating so the different flavors and textures come together in each bite.

This recipe is inspired by that style of dish while adding our own spin with bulgogi-style mushrooms and Gochujang Crunchy Toasted Lentils.

What are Crunchy Toasted Lentils?

Lentil Telepathy Crunchy Toasted Lentils transform whole lentils into a crispy, crunchy food you can enjoy as a snack or topper.

Our Gochujang variety brings sweet, savory and spicy flavor to a crunchy lentil you can sprinkle over meals — or eat straight from the bag.

Can I eat Gochujang Crunchy Lentils as a snack?

Absolutely.

Although we're using them as a crunchy topper in this recipe, they're also made for snacking. If you're a fan of spicy snacks and want something completely different from conventional chips, puffs, pretzels or nuts, crunchy toasted lentils bring the crunch in a whole new format.

What can I put crunchy gochujang lentils on?

Try them on:

• Rice bowls
• Noodle bowls
• Salads
• Soups
• Baked potatoes
• Roasted vegetables
• Eggs
• Avocado toast
• Grain bowls
• Stir-fries

Anywhere you would normally want something crunchy is fair game.

They're especially good with foods that already pair naturally with spicy and savory flavors, including kimchi, mushrooms, sesame, rice and roasted vegetables.

What are the nutritional benefits of lentils?

Lentils naturally contain plant-based protein and fiber along with nutrients including iron and folate. 

Crunchy toasted lentils give you another way to incorporate lentils into meals beyond traditional soups, stews and curries — while adding crunch at the same time.

What can I use instead of meat in a bibimbap-inspired bowl?

Mushrooms work especially well because they absorb marinades and develop plenty of savory flavor when browned.

Shiitake mushrooms are particularly good here because their texture holds up well and they pair naturally with garlic, ginger, sesame and coconut aminos.

You can also add tofu or another protein according to your preferences.

Do I need an egg?

No.

The egg adds richness, and a runny yolk mixes into the rice almost like a sauce, but the bowl works beautifully without it.

For a vegan version, leave off the egg and add a little extra coconut aminos or kimchi juice when mixing everything together.

Can I make this bibimbap-inspired bowl oil-free?

Yes.

Steam or water-sauté the vegetables, cook the mushrooms in a nonstick skillet with their marinade and omit the toasted sesame oil from the rice, spinach and mushroom marinade.

A splash of coconut aminos can help replace some of the flavor.

How do I keep crunchy lentils crunchy?

Add them immediately before serving.

Once crunchy lentils sit against warm rice, vegetables, kimchi or other moist ingredients for an extended period, they can begin to soften.

We like sprinkling some over the bowl before mixing everything together and adding another handful afterward for maximum crunch.

When you're finished with the recipe, be sure to squeeze out any excess air from the package and close the bag using the air-tight seal inside. This will keep the remaining lentils fresh and crispy while storing them for your next meal or snack moment.

Ready for Some Crunch?

Whether you're building this bibimbap-inspired bowl or just looking for your next spicy crunchy snack, our Gochujang Crunchy Toasted Lentils bring sweet heat, savory flavor and serious crunch to the party.

Snack them. Top with them. Crunch accordingly.

[Shop Gochujang Crunchy Toasted Lentils →]