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人分
Cuisine: korean
Ingredients: 0.75 カップ brown rice uncooked; 1.5 カップ water; 1 大さじ soy sauce; 1 小さじ sesame oil; 1 片 garlic minced; 5 カップ spinach; 1 個 carrot julienned; 0.5 個 zucchini julienned; 4 個 shiitake mushroom sliced; 100 g tofu extra-firm, pressed and thinly sliced; 2 大さじ gochujang; 1 小さじ rice vinegar; 1 小さじ agave nectar (お好みで); 1 小さじ toasted sesame seeds (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 2
難易度: 普通
1人分: 395 kcal

ベジタリアン

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

rice

0.75 カップbrown rice, uncooked
1.5 カップwater

vegetables

1 大さじsoy sauce
1 小さじsesame oil
1 片garlic, minced
5 カップspinach
1 個carrot, julienned
0.5 個zucchini, julienned
4 個shiitake mushroom, sliced

protein

100 gtofu, extra-firm, pressed and thinly sliced

sauce

2 大さじgochujang
1 小さじrice vinegar
1 小さじagave nectar(お好みで)

garnish

1 小さじtoasted sesame seeds(お好みで)

調理器具

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

作り方

手順

1
Rinse the brown rice thoroughly under cold water until the water runs clear.
約2 分
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.
約45 分
調理のヒント： 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.
約5 分
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.
約3 分
5
Add the julienned carrot to the same pan and sauté for 3-4 minutes until slightly tender-crisp. Remove and set aside.
約4 分
6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
約4 分
7
Add the sliced shiitake mushrooms to the pan and sauté for 5-7 minutes until browned and tender. Remove and set aside.
約7 分
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.
約8 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約1 分
調理のヒント： Mix everything together just before eating to combine all the flavors.

1人分

栄養情報

71%スコア

カロリー: 395.2kcal
たんぱく質: 14.6g
炭水化物: 68.7g
脂質: 8.8g
食物繊維: 7.4g
糖類: 8.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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