LunchDinnerMain Course

Brown Rice & Veggie Bibimbap

Name: Brown Rice & Veggie Bibimbap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 racions
Cuisine: korean
Ingredients: 0,75 tassa brown rice uncooked; 1,5 tassa water; 1 cs soy sauce; 1 ct sesame oil; 1 gra garlic minced; 5 tassa spinach; 1 u carrot julienned; 0,5 u zucchini julienned; 4 u shiitake mushroom sliced; 100 g tofu extra-firm, pressed and thinly sliced; 2 cs gochujang; 1 ct rice vinegar; 1 ct agave nectar (opcional); 1 ct toasted sesame seeds (opcional)

This vegan bibimbap features a colorful array of sautéed and seasoned vegetables over a bed of hearty brown rice. A savory gochujang sauce ties all the elements together for a satisfying and nutritious meal. It's a customizable dish perfect for using up various vegetables.

Una recepta original de Forkin

Temps total: 55 min
Racions: 2
Dificultat: Mitjana
Per ració: 395 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

rice

0,75 tassabrown rice, uncooked
1,5 tassawater

vegetables

1 cssoy sauce
1 ctsesame oil
1 gragarlic, minced
5 tassaspinach
1 ucarrot, julienned
0,5 uzucchini, julienned
4 ushiitake mushroom, sliced

protein

100 gtofu, extra-firm, pressed and thinly sliced

sauce

2 csgochujang
1 ctrice vinegar
1 ctagave nectar(opcional)

garnish

1 cttoasted sesame seeds(opcional)

Estris

saucepan · knife · cutting board · mixing bowls · large non-stick pan

Elaboració

Pas a pas

1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Uns 2 min
2
Combine the rinsed brown rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until all water is absorbed and rice is tender.
Uns 45 min
Nota de cuina: Do not lift the lid during cooking to ensure even steaming.
3
While the rice cooks, prepare the vegetables. In a small bowl, combine the soy sauce, sesame oil, and minced garlic for seasoning the vegetables.
Uns 5 min
4
Heat a large non-stick pan over medium-high heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove and set aside.
Uns 3 min
5
Add the julienned carrot to the same pan and sauté for 3-4 minutes until slightly tender-crisp. Remove and set aside.
Uns 4 min
6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Uns 4 min
7
Add the sliced shiitake mushrooms to the pan and sauté for 5-7 minutes until browned and tender. Remove and set aside.
Uns 7 min
8
Add the thinly sliced tofu to the pan and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove and set aside.
Uns 8 min
Nota de cuina: Ensure tofu is well-pressed for best texture.
9
In a small bowl, whisk together the gochujang, rice vinegar, and agave nectar (if using) to create the bibimbap sauce.
Uns 2 min
Nota de cuina: Adjust agave nectar to your preferred sweetness level.
10
To assemble, divide the cooked brown rice between two serving bowls. Arrange the sautéed spinach, carrot, zucchini, shiitake mushrooms, and tofu decoratively over the rice.
Uns 3 min
Nota de cuina: Keep the vegetables in separate sections for a visually appealing presentation.
11
Drizzle the gochujang sauce generously over the vegetables and rice. Garnish with toasted sesame seeds, if desired.
Uns 1 min
Nota de cuina: Mix everything together just before eating to combine all the flavors.

Per ració

Nutrició

71%Puntuació

Calories: 395,2kcal
Proteïnes: 14,6g
Hidrats de carboni: 68,7g
Greixos: 8,8g
Fibra: 7,4g
Sucre: 8,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover bibimbap components separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat rice and vegetables separately in a microwave or on the stovetop until warmed through. Add sauce just before serving.