Korean Bibimbap Bowl
A vibrant Korean rice bowl with seasoned vegetables and a spicy gochujang sauce.
Ingredients
- 1 cup Cooked Brown Rice
- 1 cup, blanched Spinach
- 1/2 cup, julienned Carrots
- 1/2 cup, sliced Shiitake Mushrooms
- 1/2 cup Bean Sprouts
- 1 tbsp Gochujang (Korean Chili Paste)
- 1 tbsp Sesame Oil
- 1 tbsp Soy Sauce (Gluten-Free Tamari)
- 1 tsp Maple Syrup
- 1 clove, minced Garlic
- 1/2 tsp, minced Ginger
- 1 tsp Toasted Sesame Seeds
Instructions
- Cook brown rice according to package directions.
- Prepare vegetables: Blanch spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Drain well. Julienne carrots, slice mushrooms, and rinse bean sprouts.
- Sauté mushrooms in sesame oil until golden brown and slightly crispy.
- Make the sauce: Combine gochujang, sesame oil, gluten-free tamari, maple syrup, garlic, and ginger in a small bowl. Mix well.
- Assemble the bowl: Place rice in a bowl, arrange blanched spinach, julienned carrots, sautéed mushrooms, and bean sprouts on top.
- Drizzle with gochujang sauce. Sprinkle with toasted sesame seeds. Serve immediately.
Cuisine: Korean
Suitability: vegetarian,dairy-free,gluten-free
Prep Time: 25 mins
Cook Time: 30 mins
Serving Size: 1
Meal Type: lunch