Korean Inspired Bibimbap
on Feb 14, 2020, Updated Oct 23, 2024
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Table of Contents
Korean Inspired Bibimbap
I’m all about this plant-based inspired bibimbap rice bowl – loaded up with sesame oil carrots, cucumbers, spinach, bean sprouts and mushrooms. Mix with a homemade gochujang sauce, rice and green onions + we are so good to go. Great to meal prep and save separately in the fridge for ongoing lunches, too!
Ingredients For The Bowl
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- 3 carrots shredded, heated in sesame oil
- 3 persian cucumber, thinly sliced and mixed sesame oil and soy sauce
- 1 cup bean sprouts, heated in sesame oil
- 1 cup spinach, wilted
- 2 cups white rice
- green onions to garnish
Mushroom Marinade
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- 2 cups shiitake mushrooms, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
The Sauce
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- 2 tablespoon gochujang
- 1 tablespoon sesame oil
- 1/2 tablespoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha
- 2 tablespoons soy sauce
Instructions
- Preheat your oven to 400 degrees and add your sliced mushrooms mixed with soy sauce, coconut milk and sesame oil. Roast for 30-40 minutes.
- In the meantime prep your veggies by shredding your carrots, marinating your cucumbers, heating your bean sprouts and silting your spinach.
- Make your sauce by mixing gochujang, sesame oil, sesame seeds, rice wine vinegar, srirachaand soy sauce. Set aside.
- Once everything is ready: assemble by placing all your components in a bowl, stir with yoursauce and rice, and enjoy!
