This Vegan Bibimbap Bowl Will Fulfill All Your Gochujang Cravings
Categories: Food

This Vegan Bibimbap Bowl Will Fulfill All Your Gochujang Cravings

Nothing is more satisfying than a big bowl of veggie-packed goodness, in my opinion. Lately, I’ve been broadening my horizons in the kitchen and experimenting with more ethnic foods. I’ve recently discovered oh-so-delicious Korean cuisine and I am obsessed with bibimbap bowls. They are a nutrient-dense, wholesome meal featuring carbs, protein and vegetables all dressed with gochujang sauce. If you’ve never tried this sauce, you should be feeling major FOMO. It’s a savory paste made out of red chili, fermented soy beans and salt. This healthy recipe is customizable with endless toppings (helloooo kimchi). Keep reading to try this quick and easy meal!

Ingredients:

serves two

— 1 cup cooked brown rice

— 1-2 teaspoons sesame oil

— 1 package (32 ounces) shiitake mushrooms

— 1 cucumber

— 1 carrot

— 4 cups spinach

— 1/2 cup mung bean sprouts

— 1/8 cup green onions

— 1/2 Tablespoon sesame seeds

— 4 Tablespoons gochujang sauce*

— soy sauce or liquid aminos for a GF option (optional)

— Sriracha (optional)

— kimchi (not shown, but highly recommended)

* Don’t confuse with gochujang paste. You can make your own sauce from the paste or buy the sauce ready-made at your grocer.

Instructions:

1. If rice is not already cooked, start by cooking rice in a rice cooker or on the stovetop.

2. Heat sesame oil in small pan on medium heat. When hot, add mushrooms.

3. Once mushrooms are tender, remove from pan and add spinach.

4. Keep mixing spinach until wilted.

5. Peel cucumber and carrot and slice into small matchsticks.

6. Chop green onion.

7. To assemble bowls, add rice, then work your way around the top of the rice with all the veggies.

8. Spoon the gochujang sauce in the middle.

9. Top with sesame seeds, soy sauce and Sriracha.

Let’s make these things!

Heat sesame oil in small pan. Add mushrooms and cook until tender.

Remove mushrooms from pan and add spinach.

Remove from heat once spinach is cooked thoroughly.

Prepare the toppings by peeling cucumber and carrot and cutting into matchsticks. Chop green onions.

To assemble bowls, start by adding rice and then organize toppings around the bowl. Top with gochujang sauce.

Garnish with sesame seeds for a delicious touch.

These bowls are almost too pretty to eat!

In less than 30 minutes, you have a nourishing and satisfying meal. What more could you ask for?

I could literally eat this every. single. day.

What are some topping combinations you can think of for a bibimbap bowl? Share your creations and send us your photos on Instagram using the hashtag #iamcreative.