Korean Bibimbap (Vegetarian & Gluten-Free)

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

Ingredients

• 1 cup Cooked White Rice (short-grain)
• 1 cup, blanched and seasoned Spinach
• 1/2 cup, julienned and lightly sautéed Carrots
• 1/2 cup, sliced and sautéed with soy sauce Shiitake Mushrooms
• 1/2 cup, blanched and seasoned Bean Sprouts
• 1 tablespoon Gochujang (Korean Chili Paste)
• 1 tablespoon (divided) Sesame Oil
• 1 teaspoon Soy Sauce (Gluten-Free)
• 1/2 teaspoon Rice Vinegar
• 1 teaspoon Sesame Seeds
• 1/2 teaspoon, minced Garlic
• 1/4 teaspoon Sugar
• 1/4 cup, chopped Kimchi (optional)
• 1/4, sliced (optional) Avocado

Instructions

1. Cook rice according to package directions. Short-grain rice is ideal.
2. Prepare all vegetables separately: Blanch spinach and bean sprouts, then season each with a little sesame oil, minced garlic, salt and pepper. Julienne carrots and sauté lightly. Sauté shiitake mushrooms with a touch of soy sauce.
3. In a small bowl, mix gochujang, 1/2 tablespoon sesame oil, gluten-free soy sauce, rice vinegar, sugar, and a little water to thin, to make the sauce.
4. In a large bowl, place cooked rice. Arrange the seasoned vegetables artfully on top, with kimchi and avocado if using.
5. Drizzle generously with gochujang sauce and sprinkle with sesame seeds. Serve immediately.

Cuisine: Korean

Suitability: Vegetarian,Dairy-Free,Gluten-Free

Prep Time: 30 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch