Korean Bibimbap Bowls

An enhanced vibrant Korean rice bowl with sautéed vegetables, umami packed shiitake mushrooms, and a spicy gochujang sauce.

Ingredients

• 1 cup Cooked Brown Rice
• 1 cup Spinach
• 1/2 cup Carrots, julienned
• 3/4 cup Shiitake Mushrooms, sliced
• 1/2 cup Bean Sprouts
• 1/2 cup Extra Firm Tofu, cubed
• 2 tbsp Gochujang Sauce
• 1 tsp Sesame Oil
• 1 tsp Soy Sauce (Gluten-Free)
• 1/2 tsp Garlic, minced
• 1/2 tsp Rice Vinegar
• 1/4 tsp Maple Syrup
• 1 tsp Toasted Sesame Seeds

Instructions

1. Cook brown rice according to package directions.
2. Sauté spinach separately until wilted. Season lightly with salt.
3. Sauté carrots separately until tender-crisp. Season lightly with salt.
4. Sauté shiitake mushrooms separately until browned and slightly crispy. Season lightly with salt.
5. Sauté bean sprouts separately until tender-crisp. Season lightly with salt.
6. Pan-fry tofu until golden brown and crispy. Season lightly with salt.
7. In a small bowl, combine gochujang sauce, sesame oil, gluten-free soy sauce, minced garlic, rice vinegar, and maple syrup. Mix well.
8. In a bowl, arrange rice, sautéed vegetables, and tofu attractively.
9. Drizzle with the prepared sauce and sprinkle with toasted sesame seeds.
10. Serve immediately.

Cuisine: Korean

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch