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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 55 dk.
- Porsiyon
- 2
- Zorluk
- Orta
- Porsiyon başına
- 395 kcal
Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
rice
- 0,75 su bardağıbrown rice, uncooked
- 1,5 su bardağıwater
vegetables
- 1 yemek kaşığısoy sauce
- 1 çay kaşığısesame oil
- 1 dişgarlic, minced
- 5 su bardağıspinach
- 1 adetcarrot, julienned
- 0,5 adetzucchini, julienned
- 4 adetshiitake mushroom, sliced
protein
- 100 gtofu, extra-firm, pressed and thinly sliced
sauce
- 2 yemek kaşığıgochujang
- 1 çay kaşığırice vinegar
- 1 çay kaşığıagave nectar(isteğe bağlı)
garnish
- 1 çay kaşığıtoasted sesame seeds(isteğe bağlı)
Ekipman
saucepan · knife · cutting board · mixing bowls · large non-stick pan
Hazırlanışı
Adım adım
- 1
Rinse the brown rice thoroughly under cold water until the water runs clear.
Yaklaşık 2 dk.
- 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.
Yaklaşık 45 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 3 dk.
- 5
Add the julienned carrot to the same pan and sauté for 3-4 minutes until slightly tender-crisp. Remove and set aside.
Yaklaşık 4 dk.
- 6
Next, add the julienned zucchini to the pan and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
Yaklaşık 4 dk.
- 7
Add the sliced shiitake mushrooms to the pan and sauté for 5-7 minutes until browned and tender. Remove and set aside.
Yaklaşık 7 dk.
- 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: Mix everything together just before eating to combine all the flavors.
Porsiyon başına
Besin değerleri
- Kalori
- 395,2kcal
- Protein
- 14,6g
- Karbonhidrat
- 68,7g
- Yağ
- 8,8g
- Lif
- 7,4g
- Şeker
- 8,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.