Brown Rice & Veggie Bibimbap
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.
En original opskrift af Forkin
- Tid i alt
- 55 min.
- Portioner
- 2
- Sværhedsgrad
- Mellem
- Pr. portion
- 395 kcal
Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
rice
- 0,75 kopbrown rice, uncooked
- 1,5 kopwater
vegetables
- 1 spsk.soy sauce
- 1 tsk.sesame oil
- 1 fedgarlic, minced
- 5 kopspinach
- 1 stk.carrot, julienned
- 0,5 stk.zucchini, julienned
- 4 stk.shiitake mushroom, sliced
protein
- 100 gtofu, extra-firm, pressed and thinly sliced
sauce
- 2 spsk.gochujang
- 1 tsk.rice vinegar
- 1 tsk.agave nectar(valgfrit)
garnish
- 1 tsk.toasted sesame seeds(valgfrit)
Udstyr
saucepan · knife · cutting board · mixing bowls · large non-stick pan
Fremgangsmåde
Trin for trin
- 1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Ca. 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.
Ca. 45 min.
Kokkens note: 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.
Ca. 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.
Ca. 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.
Ca. 4 min.
- 6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Ca. 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.
Ca. 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: Mix everything together just before eating to combine all the flavors.
Pr. portion
Næringsindhold
- Kalorier
- 395,2kcal
- Protein
- 14,6g
- Kulhydrat
- 68,7g
- Fedt
- 8,8g
- Kostfibre
- 7,4g
- Sukker
- 8,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover bibimbap components separately in airtight containers in the refrigerator.
Reheat rice and vegetables separately in a microwave or on the stovetop until warmed through. Add sauce just before serving.