Spring Bibimbap

Serving Size 4

Prep Time 60 mins

Cook Time 45 mins

Difficulty Easy

Inspired by: Alpha Foodie & Wander Cooks

Ingredients

  • 2 cups short-grain brown rice
  • 1 package of Nasoya Plantspired Korean-Inspired Sweet Chili Toss’ables

For the sauce:

  • 2 tbsp gochujang
  • 1 tbsp garlic
  • 1 tbsp sugar
  • 1 tbsp plum syrup
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar

Optional toppings:

  • Cucumber sesame salad:
    • 1 cucumber, thinly sliced
    • 2 tsp white vinegar
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1/2 tsp sesame seeds
    • 1 tbsp sugar
    • 1/8 tsp gochugaru 
  • Spiralized carrot
  • Golden Enoki mushrooms
  • Spinach
  • Nasoya Kimchi 
  • Red cabbage
  • Colored mung bean sprouts:
    • 1 tbsp white vinegar
    • a handful of shredded red cabbage for purple color
    • 1 small beetroot for pink/reddish color
  • Green onion, chopped 
  • Shelled edamame 
  • Radish microgreens
  • Broccoli microgreens 
  • Toasted sesame seeds

 

Protein per serving in full recipe: 24.5 g

Preparation

  1. To color the mung beans pink, add a handful of sprouts to a bowl with a few slices of beetroot and cover with hot water. Add 1 tablespoon of white vinegar and stir. Leave them to rest for about 1 hour. The longer you wait, the deeper the color would be. For a purple color, duplicate the process with purple cabbage
  2. To prepare the cucumber sesame salad, mix all the ingredients in a bowl. Cut the cucumber into slices, then add it to the bowl and mix well until coated.
  3. Prepare brown rice according to package instructions.
  4. Prepare gochujang bibimbap sauce by whisking together all ingredients.
  5. Wilt the spinach by covering it with hot water for 1-2 minutes. Squeeze out excess water.
  6. Saute carrots with sesame oil for 2 minutes until slightly softened.
  7. Prepare enoki mushrooms by slicing off the root at the bottom of each bunch. Saute in sesame oil for 2 minutes until soft.
  8. Assemble a bowl with desired optional toppings!

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