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.
Een origineel recept van Forkin
- Totale tijd
- 55 min
- Porties
- 2
- Moeilijkheid
- Gemiddeld
- Per portie
- 395 kcal
Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
rice
- 0,75 kopjebrown rice, uncooked
- 1,5 kopjewater
vegetables
- 1 elsoy sauce
- 1 tlsesame oil
- 1 teentjegarlic, minced
- 5 kopjespinach
- 1 stcarrot, julienned
- 0,5 stzucchini, julienned
- 4 stshiitake mushroom, sliced
protein
- 100 gtofu, extra-firm, pressed and thinly sliced
sauce
- 2 elgochujang
- 1 tlrice vinegar
- 1 tlagave nectar(optioneel)
garnish
- 1 tltoasted sesame seeds(optioneel)
Keukengerei
saucepan · knife · cutting board · mixing bowls · large non-stick pan
De bereidingswijze
Stap voor stap
- 1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Ongeveer 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.
Ongeveer 45 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 4 min
- 6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Ongeveer 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.
Ongeveer 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.
Ongeveer 8 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: Mix everything together just before eating to combine all the flavors.
Per portie
Voedingswaarden
- Calorieën
- 395,2kcal
- Eiwit
- 14,6g
- Koolhydraten
- 68,7g
- Vet
- 8,8g
- Vezels
- 7,4g
- Suiker
- 8,8g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.