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1 Amazing Korean Bibimbap Veggie Bowl Secret

Korean Bibimbap Veggie Bowl
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Create a vibrant and healthy Korean Bibimbap Veggie Bowl. This recipe is packed with fresh vegetables and topped with a delicious, slightly spicy sauce for a satisfying meal.

Ingredients

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  • 1 cup short-grain brown rice
  • 3 cups water
  • 1 medium carrot, julienned
  • 1 cup spinach, lightly blanched
  • 1 cup soybean sprouts, blanched
  • 1/2 cup shiitake mushrooms, thinly sliced
  • 1/2 cup zucchini, julienned
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • For the Sauce: 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon water
  • Optional Garnish: Fried egg, toasted sesame seeds

Instructions

  1. Cook the brown rice with water according to package directions. Set aside.
  2. In a skillet, heat a little sesame oil. Sauté the carrots until tender-crisp. Remove and set aside.
  3. In the same skillet, sauté the mushrooms with a dash of soy sauce until soft. Remove and set aside.
  4. Quickly blanch the spinach and soybean sprouts separately. Squeeze excess water out.
  5. Toss the blanched vegetables and sautéed items with a tiny bit of sesame oil and minced garlic for seasoning.
  6. Prepare the sauce by whisking together gochujang, honey, rice vinegar, sesame oil, and water until smooth.
  7. To assemble, place a serving of warm rice in the bottom of a large bowl.
  8. Arrange the prepared vegetables neatly over the rice.
  9. Top with an optional fried egg or sprinkle with sesame seeds.
  10. Drizzle your homemade spicy sauce over the bowl just before serving.

Notes

  • Feel free to substitute vegetables based on what is fresh at your market.
  • For extra flavor, marinate the mushrooms briefly in soy sauce before sautéing.
  • If you prefer less spice, start with less gochujang in the sauce.

Nutrition

Find it online: https://flavorvista.com/korean-bibimbap-veggie-bowl-recipe/