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 servings
Cuisine: korean
Ingredients: 0.75 cup brown rice uncooked; 1.5 cup water; 1 tbsp soy sauce; 1 tsp sesame oil; 1 clove garlic minced; 5 cup spinach; 1 pcs carrot julienned; 0.5 pcs zucchini julienned; 4 pcs shiitake mushroom sliced; 100 g tofu extra-firm, pressed and thinly sliced; 2 tbsp gochujang; 1 tsp rice vinegar; 1 tsp agave nectar (optional); 1 tsp toasted sesame seeds (optional)

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.

An original recipe by Forkin

Total time: 55 min
Serves: 2
Difficulty: Medium
Per serving: 395 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

rice

0.75 cupbrown rice, uncooked
1.5 cupwater

vegetables

1 tbspsoy sauce
1 tspsesame oil
1 clovegarlic, minced
5 cupspinach
1 pcscarrot, julienned
0.5 pcszucchini, julienned
4 pcsshiitake mushroom, sliced

protein

100 gtofu, extra-firm, pressed and thinly sliced

sauce

2 tbspgochujang
1 tsprice vinegar
1 tspagave nectar(optional)

garnish

1 tsptoasted sesame seeds(optional)

Equipment

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

The method

Step by step

1
Rinse the brown rice thoroughly under cold water until the water runs clear.
About 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.
About 45 min
Cook’s 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.
About 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.
About 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.
About 4 min
6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
About 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.
About 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.
About 8 min
Cook’s 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.
About 2 min
Cook’s 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.
About 3 min
Cook’s 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.
About 1 min
Cook’s note: Mix everything together just before eating to combine all the flavors.

Per serving

Nutrition

71%Score

Calories: 395.2kcal
Protein: 14.6g
Carbs: 68.7g
Fat: 8.8g
Fibre: 7.4g
Sugar: 8.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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