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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 55 min
- Porcije
- 2
- Težina
- Srednje
- Po porciji
- 395 kcal
Informacije o alergenima: može sadržavati gluten, sezam i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
rice
- 0,75 šalicabrown rice, uncooked
- 1,5 šalicawater
vegetables
- 1 žlicasoy sauce
- 1 žličicasesame oil
- 1 češanjgarlic, minced
- 5 šalicaspinach
- 1 komcarrot, julienned
- 0,5 komzucchini, julienned
- 4 komshiitake mushroom, sliced
protein
- 100 gtofu, extra-firm, pressed and thinly sliced
sauce
- 2 žlicagochujang
- 1 žličicarice vinegar
- 1 žličicaagave nectar(neobavezno)
garnish
- 1 žličicatoasted sesame seeds(neobavezno)
Oprema
saucepan · knife · cutting board · mixing bowls · large non-stick pan
Postupak
Korak po korak
- 1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Oko 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.
Oko 45 min
Napomena kuhara: 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.
Oko 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.
Oko 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.
Oko 4 min
- 6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Oko 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.
Oko 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.
Oko 8 min
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: 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.
Oko 3 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: Mix everything together just before eating to combine all the flavors.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 395,2kcal
- Bjelančevine
- 14,6g
- Ugljikohidrati
- 68,7g
- Masti
- 8,8g
- Vlakna
- 7,4g
- Šećeri
- 8,8g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.