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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 55 min
- Porcje
- 2
- Trudność
- Średni
- Na porcję
- 395 kcal
Informacja o alergenach: może zawierać gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
rice
- 0,75 szklankabrown rice, uncooked
- 1,5 szklankawater
vegetables
- 1 łyżkasoy sauce
- 1 łyżeczkasesame oil
- 1 ząbekgarlic, minced
- 5 szklankaspinach
- 1 szt.carrot, julienned
- 0,5 szt.zucchini, julienned
- 4 szt.shiitake mushroom, sliced
protein
- 100 gtofu, extra-firm, pressed and thinly sliced
sauce
- 2 łyżkagochujang
- 1 łyżeczkarice vinegar
- 1 łyżeczkaagave nectar(opcjonalnie)
garnish
- 1 łyżeczkatoasted sesame seeds(opcjonalnie)
Sprzęt
saucepan · knife · cutting board · mixing bowls · large non-stick pan
Sposób przygotowania
Krok po kroku
- 1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Około 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.
Około 45 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 4 min
- 6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Około 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.
Około 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.
Około 8 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: Mix everything together just before eating to combine all the flavors.
Na porcję
Wartości odżywcze
- Kalorie
- 395,2kcal
- Białko
- 14,6g
- Węglowodany
- 68,7g
- Tłuszcz
- 8,8g
- Błonnik
- 7,4g
- Cukry
- 8,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.