Korean Bibimbap Bowl

A colorful and flavorful Korean rice bowl with mixed vegetables and a spicy gochujang sauce.

Ingredients

• 1 cup Cooked Brown Rice
• 1 cup Spinach
• 1/2 cup Carrots, julienned
• 1/2 cup Shiitake Mushrooms, thinly sliced
• 1/2 cup Bean Sprouts
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 tsp Sesame Oil
• 1 tsp Soy Sauce (Gluten-Free)
• 1/2 tsp Maple Syrup
• 1 tsp Toasted Sesame Seeds
• 1/2 tsp Garlic, minced
• 1/2 tsp Rice vinegar

Instructions

1. Prepare the rice according to package instructions. Fluff with a fork and let cool slightly.
2. Blanch spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water and set aside.
3. Quickly sauté carrots and mushrooms separately until tender-crisp. Season each with a pinch of salt.
4. Lightly stir-fry bean sprouts until just slightly softened.
5. In a small bowl, mix gochujang, sesame oil, soy sauce, maple syrup, minced garlic and rice vinegar.
6. Assemble the bowl by placing rice at the bottom, arranging vegetables neatly on top, and drizzling generously with the gochujang sauce.
7. Garnish with toasted sesame seeds.

Cuisine: Korean

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 25 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch